Honey lemonade

Name: Honey lemonade
Ingredients: 2 large lemons; 2 tablespoons honey; 200 g ice cubes; 350 ml still water; 1 medium orange (optional); 5 g fresh mint

Beverages - Honey lemonade by Anuta A. - Recipia

Large lemons give this summer honey lemonade its tart base; the juice is mixed in a pitcher with still water, and ice chills it when served. Orange is optional, and fresh mint goes in at the end; the drink stays citrusy and lightly sweetened, with honey adjusted to taste. I pour it over ice just before I drink it. Prep: 10 minutes. Cook: 0 minutes. Total time: 10 minutes. Servings: 3. About 70 kcal and 1 g protein per serving.

Ingredients

2 large lemons
2 tablespoons honey
200 g ice cubes
350 ml still water
1 medium orange (optional)
5 g fresh mint

Preparation

1. Juice the 2 large lemons and pour the juice into a pitcher. 2. Add 2 tablespoons of honey and stir until it dissolves, with no visible streaks. 3. Just before serving, add 200 g of ice and pour in 350 ml of still water. Add the orange juice, if using, then stir gently. 4. Add fresh mint for aroma and serve cold.

Notes

Keep it covered in the refrigerator, without ice, for no more than 24 hours; put the ice cubes in glasses so the drink doesn’t get diluted while it sits. Lemons that feel heavy for their size usually have more juice, and thin-skinned ones are easy to juice. If they’re cold, roll them firmly on the counter before cutting them. The juice can bring seeds into the pitcher, so strain it if you want a clear drink. Sometimes the honey settles at the bottom; stir it well into the lemon juice before adding the water. I make the base before the meal and add the ice when I pour, not earlier. Serve it with something salty and crunchy, like plain pretzels. For a version without honey, use 2 tablespoons of agave syrup.