Lemonade with honey

A friend brought over a bag of real lemons. Real lemons are large, a deep yellow colour, with bumpy, thick skins. They smell super lemony – nothing like the anemic fake-looking lemons you get from supermarkets these days (what are they?!). Supermarket lemons make me frown.

I was thirsty for something sweet and tart, so I made lemonade.

I used a little of the J.Friend and Co honey that I received from a goodie bag for covering Out Standing In Their Fields a few weeks ago. The one I got is Vipers Bugloss. Don’t know what the heck that means? Me neither. Luckily, their website fills in all the gaps (it’s an alpine wild flower). It’s pretty awesome. You even get to know who the beekeepers are (Lucy and AJ), the vintage (2009) and where it is made (Clarence Valley, Muzzle Station). I’ve never needed to know that much about my honey, but it’s a nice touch. Especially in an age were ingredients come from all over the place.

The first glass no doubt will be quite strong but gets a bit more mellow as the ice melts.

Vipers Bugloss Honey

Lemonade with honey

Makes a pitcher’s worth

Ingredients
5 large lemons
1 cup simple sugar syrup
5 teaspoons honey (depending on how sweet you like it)
4 cups water
Ice to top up
Optional: 1-2 tablespoons Hakanoa ginger syrup

Preparation

1. Juice the lemons, strain out pips and pulp and pour into a pitcher.
2. Add 1 cup simple sugar syrup.
3. Melt honey in a 1 cup hot water and add to pitcher.
4. Add 3 cups of cold water and ginger syrup if desired.
5. Top with ice. Stir.
6. Serve.

Refreshing, wholesome, simple.

The simple sugar syrup I make really is simple. Once you know, you will know forever. I make a fresh batch every couple of weeks and keep the bottle in the fridge for whenever we need it. I’ve used this syrup for sangrias, cocktails and now lemonade. Great to keep a bottle on hand for the coming warmer months.

Simple sugar syrup

Makes 750ml

Ingredients
2 cups white sugar
2 cups water

Preparation

1. Add sugar and water to a small saucepan, bring to a gentle simmer and turn heat down to low.
2. Leave for 5 minutes.
3. Remove from heat and let cool.
4. Carefully pour into a clean bottle.
5. Refrigerate and use within 3 months.