Honey Vanilla Lemonade Recipes

HONEY LEMONADE

Steps:

• Combine the hot water and lemon juice in the honey bear jar and shake to combine. Serve over ice and allow to sit for 1 minute so the mixture cools. Serve immediately.

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.

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-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.

VANILLA LEMONADE

Steps:

• Slice the vanilla bean in half and with the back of your knife scrape out all the seeds.
• Bring sugar, water, vanilla bean and pod, lemon peel and salt to boil on your stove.
• After sugar dissolves I gently simmer mine 5-10 minutes to really get the lemon peel flavor in there.
• Remove from heat, strain through a few layers of cheesecloth set over a large measuring cup and cool. You can speed up the process by placing the measuring cup in a large bowl surrounded by ice.
• Once the syrup has cooled; add it to a large pitcher along with the 8-10 cups of water and strained lemon juice. Garnish with a few lemon slices.
• Pour in a tall glass over ice and sip.