Modern Lemonsweet with Honey and Vanilla

 A Feast of Ice and Fire, p. 188

½ cup honey

2 cups water

1 vanilla bean, or ½ teaspoon vanilla extract

1 sprig fresh thyme or rosemary (optional)

6 or 7 lemons

Lemon wheels or wedges, for garnish

In a large saucepan over medium-high heat, combine the honey and 2 cups water. 

So relaxing to pour honey.

Slit the vanilla bean in half lengthwise, then, using the back of the knife, scrape the seeds out of the pod and into the saucepan, then drop the pod in as well. Bring the mixture to a boil and cook for 4 or 5 minutes, until the honey is dissolved and the mixture thickens. Remove it from the heat, add your herb sprig if desired, and allow to cool.

Squeeze enough of the lemons to make 1 ½ cups juice and pour it into a gallon jug or pitcher. Cut a whole lemon into wheels or wedges and set them aside to use as garnish.

Pour the honey syrup through a strainer into the pitcher. 

Sploosh!

Add water equal to 1 gallon and stir well. Serve the lemonade over ice, garnished with lemon wheels or wedges.

Served with leftover Cheezy Potatoes and veggies. But it's good with anything!

My Rating: 5/5 "Holy balls this is great lemonade. The vanilla and honey aren't overwhelming, but they do cut the tartness of the lemon juice in a wonderful way that makes this both refreshing and calming. You don't have to do the whole adventure with the vanilla bean for this - I used extract and it was fine. In fact it was wonderful!"