Best Honey I Love You Vanilla Lemonade Rachael Ray Recipes

Honey I Love You-Vanilla Lemonade - Rachael Ray image

Provided by Sharon123

Categories Beverages

Time 15m

Yield 1 gallon

Number Of Ingredients 7

2 cups sugar
1/2 cup honey
2 cups water, plus more as needed
1 vanilla bean
2 1/2 cups fresh lemon juice (from about 24 lemons)
lemon slice (to garnish, or wedges)
water (or club soda to make it sparkling lemonade!)

Steps:

In a large saucepan, combine the sugar, honey, and 2 cups water and place over medium-high heat. Cut the vanilla bean in 1/2 lengthwise, and 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 jar or pitcher. Pour the sugar syrup through a strainer into the pitcher and discard pod.
Add water or club soda to equal 1 gallon and stir well.
Serve over ice with lemon wheels or wedges.

Nutrition Facts : Calories 2215.8, Sodium 22.4, Carbohydrate 592.2, Fiber 2.8, Sugar 553.5, Protein 2.8

Southern-Style Vanilla Lemonade image

Provided by Nessie-Anne

Time 10m

Yield 6

Number Of Ingredients 4

Steps:

Cut the lemons in half and scoop the pulp into a blender. Add half of the rinds along with sugar, vanilla extract, and 2 cups of water. Blend until smooth, then strain into a serving pitcher and stir in the remaining water.

Nutrition Facts : Calories 111.7 calories, Carbohydrate 32.7 g, Fat 0.2 g, Fiber 3.4 g, Protein 0.9 g, Sodium 9.3 mg, Sugar 25 g

Corn Cakes with Honey image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 package corn muffin mix, prepared to package directions for corn pancakes (recommended: Jiffy)
2 ears fresh corn, kernels scraped from cob
1 orange, zested
2 scallions, whites and greens, finely chopped
3 tablespoons butter
Honey

Steps:

Mix corn pancake batter in a large bowl. Heat a griddle or cast iron pan over medium-low to medium heat.
Stir the corn kernels, orange zest, and scallions into batter. Cut up 2 tablespoons butter into small bits and fold it into the batter. Nestle a pat of butter into a folded paper towel and wipe pan with it. Pile the batter into mounds 3 inches wide and cook the cakes until deep golden on each side. Repeat with remaining batter. Meanwhile, heat a small pot of water over low heat and bring to a bubble. Remove the pan from heat and put the honey jar into the water bath to gently warm. Arrange the corn cakes on a serving platter and serve with honey drizzled on top.