Tart & Honey Lemonade

1. Prepare the lemons by microwaving them for 10 seconds and rolling them on the counter. (Tips from TK user oneboyonegirlboutique.)

2. With a vegetable peeler, peel off some pieces of lemon rind, avoiding the white pith. Be sure they’re large enough to pick out of the syrup later, or else have a strainer handy. (Syrup-rind technique from TK user steamykitchen.)

3. Slice lemons in half, and section them with a small knife over a 2-4 cup measure (or anything in a 3-cup range with a pour spout) , removing the seeds as you go. Put the lemon sections into the cup or bowl, and then thoroughly squeeze the remaining lemon into the bowl.

4. Pour the lemon bits and juice from the bowl into a blender and blend it for five seconds on high, or until you can’t see any pieces of fruit.

5. In a small pan, put the water, honey, and pieces of lemon rind from step two. Bring to a boil and stir until the honey is completely incorporated.

6. Pour syrup (strain out the rind!) into the blender with the lemon and blend briefly.

7. Fill your favorite cup with ice, pour half of the mixture in and top off with a little water. Or, use a large soup mug or the original cup measure from step 3 to pour the whole thing at once.

*Note: I’ve replaced sugar with my local honey. Google wisdom seems to feel that if you are replacing less than 1 cup, it can go one to one. However, once you go over 1 cup, the rules change; so if you intend to make enough servings to go over 1 cup of honey, check out how to do it right before proceeding.