Meyer Lemonade

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Place 1½ cups freshly squeezed Meyer lemon juice (from 10 to 12 lemons), ½ cup natural cane sugar, ¼ cup honey and a pinch of sea salt in a large glass pitcher with 6 cups water and stir until the sugar and honey dissolve. Add lemon slices from 1 lemon and 4 fresh mint sprigs and refrigerate until ready to serve. For a cocktail version, spike it with a glug or two of Jack Daniel’s. Serve chilled with additional Meyer lemon slices or mint for garnish.


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