Ingredients

The following ingredients have 4 Servings
  • 2 cups water
  • 1/2 cup raw honey
  • 5 cups water
  • 2 1/2 cups freshly squeezed lemon juice (approx. 16-20 medium lemons)
  • 15-20 frozen strawberries (will yield approx. 2/3 - 1 cup when defrosted and mushed)
  • 8 large fresh mint leaves

Instruction

  • In a medium sauce pan, combine 2 cups of the water and the raw honey. Heat over medium-high heat until honey completely dissolves. Remove from heat and set this simple honey syrup aside to cool.
  • Let the frozen strawberries thaw. Once thawed, muddle (mush) the strawberries until they are all mushed and you have made a thick strawberry paste. If you like larger chunks of fruit, don't mush the strawberries as much.
  • In a large pitcher, combine the lemon juice, the strawberries, and the remaining 5 cups water. Stir to combine. Add about half of the simple syrup into the mixture and stir to combine. Continue to add the syrup, 1/4 cup at a time, until the lemonade reaches your desired level of sweetness.
  • Add the fresh mint leaves and stir again. If possible, place the lemonade mixture in the refrigerator for 30-60 minutes to allow the flavors to meld. If you can wait this time, you will be rewarded. If not, it will still be super tasty -- just not as minty.
  • Serve cold.
  • If you somehow don't finish the lemonade and want to store it for the next day, I recommend removing the mint leaves as they will wilt after a while.