Lemonade is one of our most beloved cool-down drinks. Combining it with the extra cooling powers of honeysuckle and fresh mint makes for a crisp, refreshing, and delicious spin on the sweet and sour classic.
1 tablespoon dried honeysuckle flowers (available at tea shops or Asian markets)
1 tablespoon raw, local honey or raw sugar, plus more to taste
1/4 cup packed fresh mint leaves
Roll lemons on your counter or cutting board and slice in half crosswise. Juice into a large glass. Remove any seeds.
Pour water into glass. Add honeysuckle flowers and allow to steep 1 hour.
Strain lemonade and discard flowers. Stir in honey until dissolved (this is difficult to do in cold water; room temperature is best). This recipe makes a more sour than sweet lemonade; add more sweetener to your taste.
Muddle mint leaves in the bottom of a large glass (crush them up using the blunt end of a whisk or other tool), then add ice and pour lemonade over top. Stir and allow to chill for a moment before serving.