Honey lemonade

Name: Honey lemonade
Ingredients: 4 lemons; 1000 ml still water; 2½ teaspoons honey

Beverages - Honey lemonade by Ruxandra E. - Recipia

Honey lemonade is mixed cold, without boiling, and stays tart, with sweetness you can adjust. At home, the size and juiciness of the lemons affect how strong the drink turns out with the same liter of water. I drink it cold, without ice. Prep: 10 minutes. Cook: 0 minutes. Total time: 10 minutes. Servings: 4. About 30 kcal and 0 g protein per serving.

Ingredients

4 lemons
1000 ml still water
2½ teaspoons honey

Preparation

1. Cut the lemons in half and squeeze them into a pitcher. Strain the juice if you want to remove the larger bits of pulp. This takes about 8 minutes. 2. Pour in the still water and add the honey. Stir for about 2 minutes, until dissolved. Taste and adjust the sweetness to your liking.

Notes

Keep the lemonade covered in the fridge and drink it within 3 days; the pulp settles to the bottom, so stir it before pouring. Lemons at room temperature are easier to squeeze than ones just taken out of the fridge; roll them under your palm before cutting. If they are small and firm, they may yield less juice, and the drink will be less tart, even if you keep the water the same. If the honey has crystallized, dissolve it first in 2 tablespoons of warm water taken from the measured liter, then stir it into the pitcher. For a fizzy version, replace 250 ml of the still water with sparkling water and pour it in just before serving. Plain salty crackers or a cheese sandwich go well with it. Squeeze the lemons shortly before eating; for more servings, keep the ratio of one liter of water to four lemons and add the honey gradually.