Here are recipes that keep the best of both honey and lemon. In lemons, you’ll find vitamin C, B vitamins, organic acids (citric, malic), antioxidants (rutin, polyphenols, flavonoids), minerals (potassium, copper, iron), fiber, pectin, and phytoncides that support the immune system and cardiovascular and digestive health.
Quick Honey Lemonade
This first recipe uses minimal ingredients and is easy to make.
Ingredients: boiled water – 1 cup; lemon juice – 1 tablespoon; honey – 2 tablespoons.
Mix freshly squeezed lemon juice with honey, then dilute the mixture with boiled water to taste. For a less sweet drink, use less honey; for a sweeter drink, add more.
Tip
For 1 liter of water, you typically need 1–2 lemons. Use larger lemons to get more juice and aroma. Add fresh mint for richer flavor; let the lemonade steep and chill in the refrigerator.
Sparkling Honey Lemonade
This fizzy version is great for parties—make a big batch. Start with 3 liters of water and follow the ratio of two parts water to one part honey.
Ingredients: water – 3-4 liters; honey – 1 kg; lemons – 500-700 g or 3-5 pieces (depending on size); brewer’s yeast – 30 g.
Cut the lemons into wedges or slices, leaving the peel on, and add them to the container. Pour in boiled water, then add the honey and the yeast.
On the second day, when fermentation begins, pour the lemonade into bottles—preferably champagne bottles—cork them, and secure the corks with wire.
Tip
To scale down while keeping proportions: for 1 liter of water, use 1–2 lemons and 85–100 g of honey. Adjust acidity and sweetness to taste.
Photo: pixabay.com
