Rachael Ray

Preparation

In a large saucepan, combine the sugar, honey and two cups water and place over medium-high heat. Cut the vanilla bean in half 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 4-5 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 one gallon and stir well.

Serve over ice with lemon wheels or wedges.