This lemonade is always a huge hit – you may want to double the recipe!
- 2 cups sugar
- 1/2 cup honey
- 2 cups water, plus more as needed
- 1 vanilla bean
- 2 1/2 cups freshly squeezed lemon juice (from about 24 lemons)
- Lemon wheels or wedges, for garnish
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.