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.)
Continue reading “Meyer Lemon Honey Lemonade (SCD & GFCF)”