The summer air was hot yet clear. Even the coconut tree leaves were still. It was the kind of air that made you breathe deep and want to nap. And there was freshly squeezed lemonade – 6 freshly picked lemons, 1 cup sugar, 4 cups water, and ice.
Sugar was precious. Water was precious. Lemons were plentiful. It was the right season. It was the summer of ’99. I was 17 and spending the summer in Nicaragua to work.
We worked long hard hot days, the sun beating hot and heavy on us. But some days were made to rest, and on those days we were given the opportunity to go out to the lemon tree, pick lemons, and make fresh lemonade – 6 lemons, 1 cup of sugar, 4 cups of water, and ice.
We made our lemonade, rubbed the juiced peels on our hair, and laid out in the sun to become “sun kissed blondes”. It worked for two of us, but perhaps that’s because we were already blonde.
But back to earth. The summer of ’99 is long gone and hot summer days are just out of reach. Still I go back into my memory and pull it out… that lemonade recipe… 6 lemons, 1 cup sugar, 4 cups water, and ice.
Allergy season has hit our house in full force and the best throat soother is lemon and honey. However, not everyone in this house is ready for shots of honey and lemon so I took that old lemonade recipe and tweaked it with blueberry honey, lemons (from the store), and frozen blueberries.
Blueberry Honey Lemonade
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 1x
- 1 cup lemon juice (approximately 5 lemons)
- 1 cup honey
- 4 cups water
- 1 cup frozen blueberries
- Ice ( I add appr. 1 cup to the pitcher)
- Mix honey and water together until honey is dissolved.
- Add lemon and stir.
- Add blueberries and ice.