Lavender honey lemonade

It’s too hot to cook. I juice two or three lemons at the sink — half a cup, give or take — because squeezing fruit is the only heat I’ll take. I stir honey into a quarter cup of hot water until it disappears, then add a cup and a half of cold. I mix the pitcher first. Ice goes in the glasses after I pour, never into the pitcher, or I end up with a thin, watery pitcher.

Three tablespoons of lavender honey makes two glasses. I keep the batch that small so I can taste it before I make more. If the lemons run sharp, I add an extra teaspoon of the honey water and taste again. A teaspoon, not another whole spoonful.

Ingredients

• 1/2 cup fresh lemon juice (2 or 3 lemons)
• 3 tablespoons Infused Honey — Lavender
• 1/4 cup hot water
• 1 1/2 cups cold water
• Ice

Putting it together

1. Juice the lemons and pick out the seeds. You want about 1/2 cup.
2. Stir the lavender honey into the hot water until you cannot see a thread of honey on the spoon.
3. Pour the lemon juice and the honey syrup into a pitcher. Add the cold water and stir.
4. Taste. If it is too sharp, add another teaspoon of honey syrup. If it is too heavy, add a splash of cold water.
5. Fill two glasses with ice and pour.

Tips

Don’t ice the pitcher first. The honey clumps on the cubes. Mix it, then ice the glasses. A lemon wheel if you want one.