A tall glass of iced lemonade with mint and wildflower honey complements an alfresco luncheon any time of year.
Lemonade with Mint and Honey
Makes about 1½ quarts
- 6 cups water, divided
- ½ cup wildflower honey
- 1 cup fresh mint leaves
- 1 cup fresh lemon juice
- Garnish: lemon slices, fresh mint sprigs
- In a small saucepan, bring 1 cup water and honey to a simmer over medium heat, whisking until honey is dissolved. Remove from heat; add mint leaves. Using the back of a spoon, muddle mint.
- Transfer honey mixture to a pitcher; stir in lemon juice and remaining 5 cups water. Refrigerate until cooled, about 30 minutes. Discard mint leaves. Add ice to serve. Garnish with lemon and mint, if desired.
KITCHEN TIP: Add gin, vodka, or silver rum for a wonderful summer sipper.
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