Best 8 Honey Lemonade Recipes

HONEY LEMONADE

Steps:

• Combine 1 cup water and honey in a pot over medium heat. Cook, stirring constantly, until well combined. Remove from heat and let cool, 15 to 20 minutes.
• Transfer cooled honey syrup to a pitcher and add remaining 2 1/2 cups water and lemon juice; stir to combine. Taste and adjust accordingly.

HONEY-VANILLA LEMONADE

Steps:

• In a large saucepan, combine the sugar, honey, and 2 cups water and place over medium-high heat. Cut the vanilla bean in 1/2 lengthwise, then, using the back of the knife, scrape the vanilla seeds from the pod and add to the saucepan, along with the pod. Bring the mixture to a boil and cook for 4 or 5 minutes, until the sugar is dissolved and the mixture thickens. Remove from the heat and allow to cool.
• Put the lemon juice into a gallon jug or pitcher. Pour the sugar syrup through a strainer into the pitcher and discard the pod. Add water to equal 1 gallon and stir well.
• Serve over ice with lemon wheels or wedges.

HOT HONEY LEMONADE WITH GINGER

Steps:

• Pour 2 tablespoons simple syrup in each of four heatproof glasses or mugs. Add 1 tablespoon lemon juice, 1 teaspoon honey, and 3/4 cup boiling water to each; stir until honey dissolves.
• Stick 3 cloves into each lemon wedge; drop a wedge and 3 candies into each drink. Serve immediately.

HONEY LEMONADE

Steps:

• Combine the hot water and lemon juice in the honey bear jar and shake to combine. Serve over ice and allow to sit for 1 minute so the mixture cools. Serve immediately.

SPARKLING HONEY LEMONADE IN CITRUS-SALT RIMMED GLASSES

Steps:

• Combine lemon juice and honey in a saucepan.
• Heat until honey is completely blended with the juice.
• Chill until cold, then stir and pour into a large pitcher. Add cold water and stir to combine completely.
• Mix lemon zest with finishing salt in a small dish.
• Rub the rim of serving glasses with a wedge of lemon or lime.
• Invert glass into dish of salt and turn to coat rim.
• Add ice and lemonade. Serve immediately.

HONEY I LOVE YOU-VANILLA LEMONADE - RACHAEL RAY

Steps:

• In a large saucepan, combine the sugar, honey, and 2 cups water and place over medium-high heat. Cut the vanilla bean in 1/2 lengthwise, and using the back of the knife, scrape the vanilla seeds from the pod and add to the saucepan, along with the pod.
• Bring the mixture to a boil and cook for 4-5 minutes, until the sugar is dissolved and the mixture thickens. Remove from the heat and allow to cool.
• Put the lemon juice into a gallon jar or pitcher. Pour the sugar syrup through a strainer into the pitcher and discard pod.
• Add water or club soda to equal 1 gallon and stir well.
• Serve over ice with lemon wheels or wedges.

HONEY ORANGE BLOSSOM LEMONADE (RAW, GLUTEN FREE)

Steps:

• Squeeze juice from lemons into water and add honey & orange blossom water.
• Mix together thoroughly and chill before serving, if not using cold water already.
• Enjoy!

LAVENDER LEMONADE WITH HONEY RECIPE - (4.4/5)

Steps:

• Bring 2 1/2 cups water to boil in a medium pan Remove from heat and add honey, stirring to dissolve. Add the lavender to the honey water, cover, and let steep at least 20 minutes or up to several hours, to taste Strain mixture and discard lavender Pour infusion into a glass pitcher Add lemon juice and another 2 1/2 cups of cold water. Stir well. Refrigerate until ready to use, or pour into tall glasses half-filled with ice, then garnish with lavender sprigs. Sit on the porch a spell and enjoy!