Craving: Thirst Quenching – Love That Bump Lemonade

In Recipes by Frances Largeman Roth

Makes 8-ounce servings | Prep TIME: 10 minutes

Many women told me that they couldn’t get enough lemonade during their pregnancies, so I wanted to develop a lemonade recipe that was easy and not overly sugary. First, you’ve got to use fresh lemon juice: the concentrate just doesn’t cut it. Then you’ve got to sweeten it. This one’s made with honey, which I find really delicious. If you prefer sugar, heat the same amount of natural sugar (or more if you’ve got a sweet tooth) with a cup of water on the stove until you get a syrup. This “simple syrup” then gets mixed with the lemon juice and water.

Momma Must-Have:

This tart beverage may just help nix your morning sickness—at least for a while.

  • 8 ounces fresh lemon juice (about 5 lemons)
  • ½ cup clover honey
  • 64 ounces of cold water (8 cups)
  • Mint sprigs (optional)


  1. After you’ve juiced all the lemons, set them aside. Place the honey in a heatproof container, and microwave it for 30 seconds. It should be nice and liquidy. If not, put it back in for another 10 seconds (don’t do it for a full minute, or else it will get scalding hot).
  2. Whisk the warm honey into the lemon juice. At this point, you can use the honey-lemon mixture as a concentrate, making a serving at a time and keeping the rest in a covered container in the fridge. Add ¼ cup of the concentrate to either cold water and ice for lemonade—sparkling water is a nice twist—or hot water for a soothing lemony beverage. Or you can add it to a big pitcher (filled up the rest of the way with the cold water), add a mint sprig (optional), and pour yourself a refreshing glass.
  • Calories 71; Fat 0 g (Sat 0 g, Mono 0 g, Poly 0 g); Cholesterol 0 mg; Protein 0 g; Carbohydrate 20 g; Sugars 17 g; Fiber 0 g; Iron 0 mg; Sodium 1 mg; Calcium 10 mg; Folate 7 mcg; Vitamin C 14 mg