Lemon Limeade With Honey Recipes

Steps:

• Combine 1 cup water and honey in a pot over medium heat. Cook, stirring constantly, until well combined. Remove from heat and let cool, 15 to 20 minutes.
• Transfer cooled honey syrup to a pitcher and add remaining 2 1/2 cups water and lemon juice; stir to combine. Taste and adjust accordingly.

Steps:

• In a pitcher, combine lime juice, water, sugar and honey. Stir until sugar is dissolved. Chill in refrigerator.

Steps:

• In a pitcher (at least 2-qt. capacity), stir lime juice and 1/4 cup honey until blended. Taste; if mixture is too tart, add up to 1/4 cup more honey. Add 5 cups water. Chill until cold, at least 1 hour, or up to 1 day.
• Just before serving, add ice cubes. Thinly slice lime crosswise (discard ends), cut slices in half, and add to pitcher.

Steps:

• In a large saucepan, heat the sugar and 2 cups water until the sugar is dissolved and the mixture is hot. Allow to cool, and then place into a large drink dispenser or jug. Add the lemon juice and lime juice and stir. Fill with ice and top with 1 gallon (16 cups) cold water. Add the lemon and lime slices.

Steps:

• Combine the hot water and lemon juice in the honey bear jar and shake to combine. Serve over ice and allow to sit for 1 minute so the mixture cools. Serve immediately.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Pour sugar into a saucepan; press halved lemons and limes cut-side down into the sugar.
• Set the saucepan with remaining sugar on grill; stir in 2 cups of water and whisk over the heat until dissolved into a syrup. Let cool.
• Place lemon and lime halves sugared-side down on grill and cook until browned, about 5 minutes.
• Place lemon and lime slices on the grill; cook until browned, 30 to 60 seconds on each side.
• Juice halved lemons and limes into a large pitcher. Add syrup and 2 cups water to the juice, 1/2 cup at a time, until the limeade achieves desired sweetness. Pour limeade into glasses filled with ice; garnish each glass with a grilled citrus slice.

Steps:

• Roll the limes back and forth over the counter with the palm of your hand. Cut limes in half, and juice them by hand or with a juicer; reserve rinds. (You should have about 1/2 cup juice.) Transfer juice and rinds to a large pitcher.
• Bring 1 cup water to a boil in a small saucepan. Add sugar or honey, and stir until dissolved. Pour syrup into the pitcher, and add 4 cups water. Stir until well blended. Add more sugar or honey, if desired. Refrigerate 1 hour. Discard rinds. Serve limeade garnished with lime slices.

Steps:

• Combine all ingredients and stir until honey is completely dissolved.