Honey-Vanilla Lemonade (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
2 cups sugar |
1/2 cup honey |
2 cups water, plus more as needed |
1 vanilla bean |
2 1/2 cups freshly squeezed lemon juice (from about 24 lemons) |
lemon wheels or wedges, for garnish |
Directions:
1. In a large saucepan, combine the sugar, honey, and 2 cups water and place over medium-high heat. Cut the vanilla bean in 1/2 lengthwise, then, using the back of the knife, scrape the vanilla seeds from the pod and add to the saucepan, along with the pod. Bring the mixture to a boil and cook for 4 or 5 minutes, until the sugar is dissolved and the mixture thickens. Remove from the heat and allow to cool.
2. Put the lemon juice into a gallon jug or pitcher. Pour the sugar syrup through a strainer into the pitcher and discard the pod. Add water to equal 1 gallon and stir well.
3. Serve over ice with lemon wheels or wedges.
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