Meyer Lemon Honey Lemonade (SCD & GFCF)

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.

(Meyer lemons not pictured, sorry. Those are ye olde standard 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.

This is also my contribution to this month’s Go Ahead Honey, It’s Gluten Free! hosted by Maggie of She Let Them Eat Cake. This month’s theme is brunch!

~~ Linked to Slightly Indulgent Tuesdays and Sugar Free Sundays ~~

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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If you would be so kind to nominate and vote for me in Saveur’s 2011 Food Blog Awards, I would be so grateful. You can nominate and vote for me here or by clicking on the badge in the sidebar. Thank you!

15 thoughts on “Meyer Lemon Honey Lemonade (SCD & GFCF)

  1. Oh my goodness. You are making me SO thirsty right now! And you know how much I LOVE Meyer Lemons! I may just have to go hunt some down tomorrow!! My kids love love making lemonade. I have so much fun too, even if my counters are often a sticky mess from them afterwards! 😉

  2. I had never heard about Meyer lemons until your previous post and I can’t believe how much I enjoy them now. I tend to amass them when I find them in stock at a good price. 😉 I enjoyed this version of lemonade compared to other ones online that used a lot of white sugar, although I am not as sweet as you so I added a touch more honey than you used. I think this is going to be my favourite go-to-drink this summer. Thanks for another great recipe, Z!

    1. Oi! Ever since I changed the comment moderation, it seems I’m not as sharp catching comments. Just seeing you here, hello! Like I said, the honey can be adjusted to one’s liking – just make sure it’s mainly lemon you’re tasting for although honey is used as the sweetener, it’s not meant as a flavoring otherwise I would have said or called it “honey flavoured lemonade”. I agree with you about the sugar content. So glad you like it! 🙂

  3. Hey Zoe! It really IS odd that lemonade is reserved for summer only. I think we need to change this! 🙂 Especially when there are so many benefits to having lemon. Btw, I have a ginger lemonade recipe that is pretty yummy – you might want to try it to have some variations.

    Thanks for sharing this on this week’s Sugar Free Sunday. Can you update your post to link back to it? Thanks!

    1. Hi Raj, your ginger lemonade looks amazing! It sounds really refreshing and I’ll bet the ginger is a great combatant to beating summer colds. 🙂

      Updated my post, I missed that part – thanks for pointing it out!

  4. Zoe,

    This is a beautifully simple recipe, just my style! I love homemade lemonade, never use meyer lemons (but will now!). It reminds me of summer days with my godmother – she kept gorgeous glass pitchers of her homemade lemonade in the fridge all summer long and sang while she made it. 🙂

    Love your site!!


    1. Hi Jo, sorry for the late response. The water and honey are boiled so that the honey is dissolved, otherwise it will sit at the bottom. Alternatively, you could just boil the water and stir in the honey until it’s melted and dissolved.

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