When New Orleans’ temperatures climb above the 90s, I start craving lemonade. Or perhaps I’m craving the idea of lemonade and the associations I have with it being a wholesome, refreshing drink to enjoy on the porch, during a picnic, a barbecue or a family reunion. Not only is it delicious and thirst quenching, but also it is just so adaptable. Add lavender, muddled fruits, pretty, edible flowers or favorite flavoring and voilà, you have a fancied-up version or a new way of enjoying it. Also, for tipplers, it is infinitely spike-able. (Think vodka and rum, but I’m sure you have your ways. You can also add zero proof spirits for some non-alcoholic pizzaz.) So, in the spirit of summer, here’s my recipe for honey lemonade. Enhance any way you’d like and enjoy!


Melanie’s Honey Lemonade

1 cup freshly squeezed lemon juice (about 6 lemons)

¼ cup honey (or a little less or more, depending on if you like it more tart or sweeter)

5 cups of water