Honey-Sweetened Lemonade (GAPS-friendly)

Honey-Sweetened Lemonade | OUR NOURISHING ROOTS #diy #sugarfree #naturalsweetener #drinks #

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!

Equipment Needed:

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.

Honey-Sweetened Lemonade

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)

  1. In a mixing bowl, combine water, lemon juice, and honey.  Whisk until honey is dissolved.  Pour carefully into the pitcher.
  2. Add pinch of salt and stir with a wooden spoon.  Yum!

This post is a part of Fight Back Friday, Friday Food Flicks, Weekend Gourmet, Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday, Real Food Wednesday, The Mommy Club, Allergy-Free Wednesday, Healthy2day Wednesday, GAPS-friendly Fridays.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
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Comments

  1. This recipe is especially good if you make it fizzy with sparkling water. A splash of vodka is good, too, although it probably negates any health effects. :)

  2. This looks lovely!

  3. This is a staple here right now that the weather suddenly got blistering hot. Thanks for sharing this on Food Flicks Friday. I shared it on Facebook as well. Take care!

    Amanda

  4. Is it 1/2 cup of honey? I didn’t see the measurement for the honey but would love to try this recipe

  5. Wow, that sounds good and so easy, too! Thanks for sharing with Healthy 2Day Wednesday; come back next Wednesday to see if you were featured!

  6. Honey! Of course!

    On Memorial Day I promised my boys lemonade but it was my first attempt without using white sugar. I used coconut sugar and they were polite, but it’s still sitting in my fridge mostly untouched. lol I cannot believe I didn’t think to use honey. Doh!

  7. Bethany B. says:

    I’m totally making this for my son’s birthday party, he loves lemonade!

  8. Thanks for sharing on our first GAPS Friendly Friday, Kendahl!

  9. This is wonderful! My daughter was missing lemonade and this tastes even better than with sugar. Some options are basil strawberry lemonade and this week we made rosemary peach lemonade.

  10. Very good! Made this with my 8 yr old today. She loved it!

  11. Delicious! We made this last night and then added natural food coloring to make it pink. :) We also added a few drops of stevia after the honey to make it slightly sweeter. This is very good and the girls were very proud of their home made lemonade. thanks!

  12. Was looking for something special as a drink for my daughter’s birthday party and being on GAPS. Made it this evening to serve the next day. It’s perfect. I don’t know how long the honey would have taken to dissolve with the room temperature water, but I poured the honey into the pitcher, then heated up one quart of the water (not even close to boiling because I wanted to preserve the enzymes in the raw honey), and poured that into the pitcher. It made the honey dissolve very quickly, and I’m sure it helped disperse the salt as well. Once the honey was melted, I added in the lemon juice and 2nd quart of water.

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