Mango Lemonade

There's no need for store-bought lemonade when you can make it completely from scratch and with natural ingredients. Jennifer McGruther

There’s something about the heat of summer that makes you crave fruit in its most drinkable form. This mango lemonade is a nod to that craving. Sunny and smooth with just the right punch of lemony tartness, it will have you coming back for more.

The mango brings body and sweetness, while the lemon keeps it bright and refreshing. You only need to add a little honey, just enough to round things out without dulling the citrusy edge. It’s the kind of drink you’ll want to keep in the fridge all season long.

Makes about 2 quarts (8 servings)

• 1 cup freshly squeezed lemon juice, from about 5 lemons
• 2 mangos, peeled and coarsely chopped
• 6 cups water, divided
• 1/4 cup runny honey
• Ice, for serving
• Lemon slices, to serve

Add the lemon juice, chopped mango, 3 cups of water, and honey to a blender and blend on high until completely smooth. Pour the mixture through a fine-mesh sieve into a pitcher to strain out any pulp or fibrous bits. Stir in the remaining 3 cups of cold water, then taste and adjust the sweetness to your liking. Serve over ice. Store in the fridge for up to 3 days.

Jennifer McGruther