Fresh-squeezed Lemonade with Honey

When life gives you lemons…

Mom and I made lemonade today. It was like nectar of the gods on this extremely hot, humid August day in the Lowcountry of South Carolina.

Not only was it delicious, but our lemonade was packed with disease-fighting antioxidants.

For starters, lemons are packed with vitamin C, which is a powerful antioxidant that helps our immune system and skin.

And then as a bit of a twist, to sweeten our lemonade, we used honey instead of cane sugar because honey is packed full of nutrients and antioxidants.

At first Mom didn’t like the honey taste, but when I told her it had anti-inflammatory and anti-bacterial properties, it suddenly tasted a lot better.

(If you do not like the taste of honey, you can substitute Agave nectar or maple syrup).


RECIPE
Combine in a pitcher:
3/4 cup lemon juice (about 4-5 lemons)
1/3 cup of honey (or Agave nectar)
3 cups of filtered water
Several sprig of mint (optional)

Making lemonade is more of an art than a science. I tend to view recipes as "suggestions" and not hard, fast rules. You may want to add more or less lemon, honey, etc. Make your lemonade your own... but make it.

NOTE: Honey will not dissolve in cold water. Use luke-warm water to mix and then chill or add ice.