This Honey Lemonade recipe is perfect for using up all of those zested lemons hanging out in your fridge, just waiting for you to use them to make something spectacular.
For a single 48-52oz. batch (can easily double, triple, etc.):
- 5 cups water, divided
- 1 cup lemon juice (5–6 medium lemons)
- 1/2 cup mild honey (see above for suggestions)
Optional: See “Herbal flavor additions + a frozen alternative” section for some fun flavor infusion ideas as well as how to turn this recipe into ice pops.
- In a small saucepan, add honey and 1 cup water and stir to combine. Bring to a boil for a full minute then remove from heat.
- In a large pitcher (or a large mixing bowl if you’re storing in smaller containers), add the honey mixture, lemon, and remaining water. Stir until well-combined and chill until ready to serve.
This recipe can easily be doubled, tripled, etc. The images in this post show multiple batches.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
- Serving Size: 8 oz
- Calories: 89
- Sugar: 22 g
- Carbohydrates: 25 g
Keywords: Honey Lemonade