Lemonade

I've made this lemonade dozens of times, especially when I have some lemons that I don't want to waste. It's nothing complicated, but the little details help a lot: sometimes the lemons don't have much juice, other times the honey dissolves slowly, so I've adjusted the method each time to make it as efficient as possible. I've tried many variations, but this is the simplest and quickest one that I use most often.

Quick Info

Total time: 7-10 minutes
Preparation time: 7-10 minutes
Cooking/baking time: not applicable
Servings: 2-3 glasses
Difficulty: easy
Recipe type: refreshing summer drink

Ingredients

2 large lemons
500 ml water
2 teaspoons honey

Preparation method

1. Wash the lemons well under cold water. I rub them with my fingers or a new sponge, as they sometimes have a waxy coating on the skin.

2. Cut the lemons in half and squeeze out all the juice. If you have a manual juicer, it's easier, but you can also squeeze them by hand. Generally, two large lemons provide enough juice for this amount of water, but if the lemons are small or dry, you can add half more.

3. Put the lemon juice into a large container. Add the 2 teaspoons of honey directly over the juice. Mix well until the honey completely dissolves. It's easier to dissolve the honey before adding the water; otherwise, small clumps of honey may form that don't mix easily later.

4. Add the 500 ml of water. Stir gently with a spoon or spatula. Taste and see if you want to adjust anything, but with these amounts, the flavor is quite balanced.

5. If you want the lemonade colder, add ice cubes directly to the glasses or the pitcher just before serving.

Why I make this recipe often

It’s very quick to prepare and you don’t need special utensils. It’s not artificially sweet at all, and the taste is always fresh. It doesn’t depend on the season, just on what lemons you can find. I also like it because I don’t use sugar and don’t have to boil anything.

Tips and variations

Tips

You don’t need to squeeze the lemons directly over the water. First mix the juice with the honey; otherwise, the honey won’t dissolve completely.
If you have firmer lemons, roll them a bit on the counter with your palm before cutting them – it helps to get more juice.
Taste the lemonade at the end. If the lemons are very sour or too sweet, adjust the honey or water to your preference.

Substitutions

You can also use multifloral honey; there’s no need for a specific type. If you don’t have honey, you can try agave syrup or a little sugar, but the taste won’t be exactly the same.

Variations

If you prefer, you can add a few mint leaves at the end for flavor, but the basic recipe doesn’t include them.
You can double the quantities if you want to make more lemonade for more people.

Serving ideas

Lemonade is good immediately after preparation, cold or with ice. I usually serve it in simple glasses, with a few thin lemon slices on top just for appearance.

Frequently asked questions

1. Can I replace honey with something else?
Yes, you can use sugar or agave syrup, but honey provides a finer flavor. If you use sugar, you might need to mix more until it dissolves.

2. How long can I keep lemonade in the fridge?
Ideally, you should drink it the same day. If you want to keep it, it holds well for 1-2 days in the fridge, but the fresh taste gradually fades.

3. Can I use sparkling water instead of still water?
You can use sparkling water, but add it at the end, after dissolving the honey in the lemon juice. Don’t shake too hard, so all the carbon dioxide doesn’t escape.

4. Does lemonade need to be strained?
If you don’t want pulp in the drink or have seeds, you can strain the juice after squeezing it. I usually don’t strain it, but it’s up to your preference.

5. If I want it sweeter, can I add more honey?
Yes, you can add another half teaspoon of honey and mix. It’s good to add gradually, tasting along the way.

Nutritional values

The values are approximate, for one serving of three.
Calories: approx. 35-45 kcal
Carbohydrates: 10-12g (mainly from honey)
Protein: under 1g
Fat: almost 0g
No added sugar if you use only honey. Lemon adds vitamin C, but not in significant amounts per serving.

Storage and reheating

Lemonade is not reheated. If you made more, store it in the fridge in a covered pitcher for a maximum of 1-2 days. The fresh taste is best preserved in the first hours after preparation. Freezing is not recommended.