Make lemonade! 🙂
When we moved into our California home, it came with two lovely, mature lemon trees in the back yard. Coming from the Midwest, where we were used to long, cold winters, we just assumed that the lemons would be around for a little while and then be gone until the next growing season. We didn’t know that they produced almost year round. After all, what would two people who grew up around Chicago know about growing citrus?!
At the time, we set about juicing lemons as fast as we could to freeze the juice. One Saturday, in fact, we spent almost four hours juicing so many lemons that we burnt the motor out of our food processor! (That was an expensive lesson.)
Having so much juice in the freezer, we made lemon bars, lemon cake, lemon flan…anything you can think of to do with lemon juice. The citrus theme even spilled over into our ceramics when we made what I affectionately call the ‘Citrus Racer’!
Over the years, we still make the sweets on occasion but the one recipe that has stuck with us is this fantastic blend for lemonade with herbs from the garden. Next time you have an abundance of lemons, give this recipe a try. You just may enjoy it as much as we do. And, for a slight variation, you can also mix this lemonade with an equal amount of iced tea for a very refreshing summer beverage. Experiment to find your own favorite blend and enjoy!
- In a medium saucepan, bring 2 cups of water to a boil. Add 1/2 cup of honey and a handful of fresh mint leaves. Simmer for 5 minutes until honey has dissolved. Strain to remove leaves. Cool.
- In a large pitcher, add 4 cups of water, 1 cup of lemon juice and the mint syrup. Chill and serve.
NOTE: Although I call for mint, you can substitute thyme, rosemary or basil as well. Also, I sweeten with honey because I have access to fresh honey, but you can use an equal amount of sugar, if you prefer.