Yield Makes approximately 1 quart
4 lemons, juiced (or 2/3 cup of Uncle Matt’s homestyle lemonade)
1 organic orange, juiced
1 lemongrass stalk, chopped into 1-inch pieces
1/2 cup sugar
1 tablespoon honey
- In a medium bowl, combine the lemon and orange juices with the lemongrass and set aside for 30 minutes or overnight in the refrigerator.
- Add 4 cups of water, the sugar, and honey. Pour into a baking pan and freeze 1 to 2 hours.
- Using a fork, loosen the lemonade from the pan and return to the freezer for 20 minutes more.
- Scoop into the chilled bowl of a food processor and puree until smooth. Spoon among 4 tall glasses and serve.
Source: Whole Living