Article: Raw Honey Lemonade
Raw Honey Lemonade
Simple, summery, and so much better than sugar. Raw honey brings a depth of flavor that white sugar just can't beat. It's floral, warm, and uniquely Vermont.
INGREDIENTS
- 1/2 cup raw honey
- 1/2 cup water (for honey syrup)
- 3/4 cup freshly squeezed lemon juice (about 4–5 lemons)
- 3 cups cold water
- 2 cups ice
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Lemon slices (for garnish)
INSTRUCTIONS
- Make the honey simple syrup: In a small saucepan over low heat, warm 1/2 cup water until just hot but NOT boiling. Remove from heat, add 1/2 cup raw honey, and stir until fully dissolved. Let cool to room temperature. (Don't boil! High heat can damage the delicate enzymes and flavor in raw honey.)
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Juice your lemons: Squeeze enough lemons to get 3/4 cup lemon juice (about 4 to 5 lemons). Bottled juice won't give you the same bright flavor.
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Mix it all together: In a large pitcher, combine the lemon juice, honey syrup, and 3 cups cold water. Stir well. Taste and adjust: more honey syrup for sweetness, more lemon for tartness.
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Serve over ice: Fill glasses with 2 cups ice, pour lemonade over the top, and garnish with a lemon slice. Voila!
Make it a spritzer: Swap the 3 cups cold water for 1 1/2 cups water + 1 1/2 cups plain sparkling water (or all sparkling for more fizz). Add the sparkling water last and stir gently to keep the bubbles.
Optional flavor variations:
- Lavender Honey Lemonade- Add 1 tbsp dried culinary lavender to the honey syrup while warming. Strain before using.
- Honey-Mint Lemonade- Muddle a small handful of fresh mint leaves into the pitcher before adding ice.
- Strawberry Honey Lemonade- Blend or mash 1 cup fresh strawberries and stir into the finished pitcher. Strain if you prefer it smooth.
- Spicy Honey Lemonade- Use CVA hot honey in place of raw honey, or add 2–3 thin slices of fresh jalapeño to the syrup while warming. Strain before using.
Pro tip: The honey syrup keeps in the fridge for up to 2 weeks, so make a big batch!
