Last week I got my hands on 5 pounds of organic lemons, and instead of looking at them on my counter I actually did something with them this time!
The acidity of the bright lemon juice cuts gently through the floral honey, creating a pleasantly refreshing drink as it warms up this time of year. You can even stir up a batch and put your kids to work on a lemonade stand
First of all, I had make good use of the organic aspect, so I zested all of the lemons and put the zest in doubled freezer bags to freeze. Did you know that lemon zest keeps in the freezer really well? Then when you need to add zest to a recipe, it’s right there in your freezer. I hate when I have to go to the store for one measly lemon for zesting!
Then, I juiced all the lemons so that I would have enough lemon juice to freeze, to use for baking some lemon bars, and plenty of extra to make honey-sweetened lemonade!
- zester, citrus juicer, and sharp knife
- large mixing bowl, whisk, half gallon pitcher or jar, and wooden spoon
Note: Citrus juice isn’t recommended on GAPS at first, but after some time, you should be able to tolerate it and make this lemonade. Plus, there is only one cup of lemon juice for the entire pitcher, so it’s actually better to drink this lemonade than straight orange or grapefruit juice while on GAPS.
2 quarts filtered water
1 cup freshly squeezed lemon juice
1/2 cup raw honey (buy raw honey here)
pinch sea salt (buy unrefined salt here)
- In a mixing bowl, combine water, lemon juice, and honey. Whisk until honey is dissolved. Pour carefully into the pitcher.
- Add pinch of salt and stir with a wooden spoon. Yum!