Honey I Love You Vanilla Lemonade Rachael Ray Recipes

HONEY LEMONADE

Steps:

• Combine 1 cup water and honey in a pot over medium heat. Cook, stirring constantly, until well combined. Remove from heat and let cool, 15 to 20 minutes.
• Transfer cooled honey syrup to a pitcher and add remaining 2 1/2 cups water and lemon juice; stir to combine. Taste and adjust accordingly.

RICO'S PASSIONATE PINK HONEY LEMONADE

Steps:

• In a saucepan, combine 1 cup water, strawberries, white sugar, brown sugar, and honey. Bring to a boil, and simmer 10 minutes, stirring occasionally. Cool to room temperature, cover, and chill.
• In a large pitcher, mix together water, lemon juice, and orange slices. Stir in cooled syrup; chill. Serve in a tall glass over ice.

VANILLA HONEY ICED TEA LEMONADE

Steps:

• Add the water and honey to a small saucepan. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the pod to the saucepan.
• Set the pan over medium-high heat and cook, stirring frequently until the honey has completely dissolved into the water. Let the mixture come to a boil, then turn down the heat and let simmer for 5 minutes.
• Remove from the heat and stir in the vanilla extract. Let the mixture cool completely then remove the vanilla bean pod (and discard). Store the syrup in the refrigerator until ready to use.
• Add the water and tea bags to a container with a lid. Put on the lid, transfer to the refrigerator and let the mixture sit for at least 8 hours (I usually leave it overnight for about 12 to 14 hours to get it as strong as I like).
• Discard the tea bags from the cold-brew iced tea and add the tea to a large pitcher. Add in the lemon juice and cold water (for the lemonade).
• Start by adding in some of the simple syrup and taste and adjust until you get it to your desired sweetness (I typically use all or almost all of the syrup).
• Pour into glasses with some ice, garnish with mint and serve. Store any extra simple syrup in the fridge - it will keep for a long time.

HONEY I LOVE YOU-VANILLA LEMONADE - RACHAEL RAY

Steps:

• 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, and 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 4-5 minutes, until the sugar is dissolved and the mixture thickens. Remove from the heat and allow to cool.
• Put the lemon juice into a gallon jar or pitcher. Pour the sugar syrup through a strainer into the pitcher and discard pod.
• Add water or club soda to equal 1 gallon and stir well.
• Serve over ice with lemon wheels or wedges.

HONEY-VANILLA LEMONADE

Steps:

• 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.
• 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.
• Serve over ice with lemon wheels or wedges.