While not quite summertime yet, it is Meyer lemon season and these lemons make a wonderful lemonade that’s on the slightly sweeter, less acidic side unlike lemonade made with regular, standard lemons. I find it funny, in an odd way, that while winter is associated with the citrus season lemonade is generally reserved for summertime, conjuring memories of children’s lemonade stands and hot days; returning from the beach and walking home, the pavement burning underfoot.
Meyer lemons are generally described as a cross between a regular lemon and a tangerine or mandarin; a hybrid fruit that is adored far and wide and cherished especially because of its short season and availability – unless you happen to live in California, then they’re available year round and there often even Meyer lemon trees in people’s backyards!
If you haven’t made lemonade from scratch before, it couldn’t be easier than this. This was my first time making lemonade and I was amazed at how easy it was, I don’t know why I didn’t before: simply mixing three ingredients together, the longest you have to wait is for the drink to chill. I find it’s best to drink it the day after, letting the flavours of honey and lemon infuse as it chills in the fridge. The honey merely sweetens, lemonade should really taste mostly of lemons.
This recipe is inspired by an issue of Donna Hay (Issue #53, Spring 2011) – my very first Donna Hay Magazine and that made me a loyal fan thereafter. The photography is beautiful and elegant, yet the food and recipes are still approachable – I’m sure we’ve all had that feeling where we tell ourselves that we can’t make that recipe, no matter how simple, because the food looks too beautiful and anything we did would be less than perfect; daunted by a mere photograph.
Speaking of photography, I apologize for not as many photos in this post or for step by step shots; while I was taking pictures my camera’s battery died (uses double AAs). I’m really looking into rechargeable batteries or a camera with a battery that I can plug into the wall.
Meyer Lemon Honey Lemonade
About 1/4 to 1/2 cup honey (I eyeballed it)
4 cups water
5 lemons, juiced, about 1 cup (I used 3 Meyer lemons and 2 regular lemons)
Bring honey and water to a boil in a small saucepan, until the honey is dissolved. Remove from heat and cool slightly. Add the lemon juice and stir.
Transfer to a large pitcher or other container and chill in the refrigerator. This is best served the day after, allowing the lemonade to age a bit, letting the flavours infuse.
Serve cold and enjoy!
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