IN SEARCH OF SUMMER: Yummy Lemonade

Lemonade just GOES with summer, doesn’t it? I discovered this recipe from Food TV’s Rachael Ray, and I have to admit, it’s awesome. It’s mellower than some lemonades, and frankly, a treat in a cup! I made a BIG pitcher and took it to a horse show a few years ago. It was DRAINED!

I may have to make some this weekend!

VANILLA-HONEY LEMONADE

Ingredients

• 2 cups sugar (NOTE: I used about 1 c, because I like more tart, less sweet. Honey is about twice as sweet as sugar. - RDI’s Suz)
• 1/2 cup honey (NOTE: Use Orange Blossom Honey to play up the citrus tones — RDI’s Suz.)
  2 cups water, plus more as needed
• 1 vanilla bean (NOTE: THIS IS THE MAGIC!!! — RDI’s Suz)
• 2 1/2 cups freshly squeezed lemon juice (from about 24 lemons) (NOTE: unless you live in California. I think I used 6 to get 2.5 cups!)
• Lemon wheels or wedges, for garnish

Directions
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 AND ENJOY!!!