Sue Bee sends me recipes by email, and since I bought a new blender (look in the background of this photo) and a new food processor this year, I see myself making these recipes. I really appreciate the size of the recipes, as I’ve been using a super-sized batch recipe for groups.
I found the multiple clicking requirement of the Sue Bee email to be cumbersome, so I’ve also compiled them into one blog post for my ease of reference. If you don’t mind clicking and then returning to the source blog post in order to see all five recipes, then use the original Sue Bee post. And you are always welcome to use my blog post below.
Buy local and eat local if you can, my friend, and tell me in a comment if you try one of the recipes!
2 quarts water
Pinch sea salt
Combine honey, water and lemon juice in a mixing bowl.
Whisk until the honey is completely dissolved and pour into a pitcher.
Add a pinch of salt and stir.
Sparkling Blueberry Honey Lemonade
1 cup lemon juice
1 teaspoon lemon zest
1 cup blueberries
4 cups club soda
In a food processor or blender, puree the honey, lemon juice, lemon zest and blueberries.
Pour mixture into a pitcher.
Add the club soda.
Honey Strawberry Lemonade
4 cups strawberries, washed and cut in halves
3 lemons, washed and quartered
Blend the honey, strawberries and lemons with 2 cups of water.
Strain the strawberry-lemon mix and add the additional 4 cups of water through the strainer.
If needed add additional honey.
Serve cold over ice and garnish with any extra lemons or strawberries.
Raspberry Peach Honey Lemonade
1/2 cup sugar
6 cups water, divided
6 ounces raspberries
1 cup lemon juice (about 6 lemons)
In a medium sauce pan, add honey, sugar and 1 cup of water. On medium heat stir until the honey and sugar have dissolved.
Reduce the heat and add the sliced peaches and raspberries. Continue to simmer for about 5 minutes.
Pour the fruit mixture into a blender. Remove the top cap to let the heat escape and cover with a towel to avoid a mess.
Puree the fruit until smooth then let the mixture cool completely.
Once cooled, pour the fruit puree through a fine mesh strainer into a pitcher and discard the solids.
Add the lemon juice and remaining water to the pitcher.
Stir to combine and serve over ice!
Vanilla Honey Berry Lemonade
2 vanilla beans, seeded and split
1 1/2 cups lemon juice (about 8 to 10 lemons)
2 cups berries (raspberries, blueberries and blackberries)
Combine the honey, vanilla beans and 1 cup of water in a sauce pan and bring to a boil.
Cook until the honey has completely dissolved then remove from heat and let cool.
If you use fresh lemons, juice them until you have 1 1/2 cups of juice and strain out pulp and seeds.
Add 3/4 of the honey-vanilla mixture, lemon juice and water to a large pitcher.
Check the flavor. Add more of the honey vanilla syrup to sweeten.
Add the raspberries, blueberries and blackberries and let chill in the fridge for 2 hours before serving.
Pour over ice and garnish with more berries and lemon slices.