Frank Stitt's Honey Lemonade
makes 1 1/2 gallons
The addition of a vanilla bean makes lemonade complex, exotic and a bit more sophisticated. For an extra kick, add a shot of rum or vodka and a splash of soda.
For more recipes like this, buy Frank Stitt's Southern Table cookbook.
7 lemons, washed under warm water and halved
1 gallon water
1 1/3 cups sugar
1/4 cup honey
1/3 vanilla bean, split
Lemon slices for garnish
Mint sprigs for garnish
prep: 15 minutes
total: , plus 1 hour chilling time
scrub brush
nonreactive pot (with lid)
whisk
tongs
strainer
pitcher
1. Combine all of the ingredients in a nonreactive pot and bring to a simmer over medium heat. Cook, whisking often, until the sugar and honey are dissolved, 10-15 minutes. Remove from the heat, cover, and let steep for 1 hour.
2. Using tongs and your hands, squeeze the juice from each lemon half into the lemonade. (They will still be hot, so be careful.) Discard the lemons. Strain the lemonade into a pitcher, making sure to let all the good juice from the pulp drain into the pitcher, and chill.
3. The lemonade will keep for several days in the refrigerator.
Adapted from Frank Stitt's Southern Table cookbook.
