Lemon-Ginger Honeymoon

About a month ago, the Tobins (before they were technically the Tobins) bestowed on us a generous hostess gift: 1 liter of Bombay Saph, found on sale in DC. Last weekend their wedding was adorned with the loveliest bounty of lemons, & I absconded with about 2 dozen. Intending to make marmalade, I got distracted by the oppressive heat & began making small batches of lemonade. This weekend they brought me the cutest jar of raw honey from their honeymoon! Below is the refreshing, resulting recipe which yields 5-6 servings if you use lemonade cubes but could stretch to 8 servings if you use regular ice cubes.

Lemon-Ginger Honeymoon

Ingredients

• juice of 3 lemons
• 3/4 cup raw sugar + 3 oz raw honey (size of jar pictured)
• 3-4 cups water (depends on the size & juiciness of your lemons)
• 2 cups ice (for rapid cooling)
• 6 shots (1 oz each) of your preferred gin
• splash of ginger ale (working on a home brew, but for now we use 10 oz bottles of Canada Dry)
• curls of lemon peel to garnish

Preparation

• squeeze lemon juice & set aside, reserving a bit of peel as a garnish
• warm water in saucepan; dissolve sugar & honey to make a simple syrup
• add ice & lemon juice; stir until all ice melts
• carefully pour part of your mixture into ice cube trays & freeze; refrigerate the remaining lemonade immediately
• when cubes are frozen, add them back into the pitcher/jar of lemonade & add remaining ingredients (like you would do for mimosas at brunch)