[Jamestown1630]

When I was growing up, there was a fence at the end of the backyard that had roses, honeysuckle, and morning glories growing on it altogether, in a marvelous mess. We kids used to go down and pinch the ends off of the honeysuckle flowers, and lick the sweet syrup. But I had never heard of using Honeysuckle in cooking.

Today the email that I receive from Victoria Magazine had the most beautiful spread of recipes that use honeysuckle; it includes Honeysuckle and Meyer Lemon Panna Cotta, Melon Prosciutto Salad; and Couscous Salad with Honeysuckle Vinaigrette. Really beautiful:

http://www.victoriamag.com/ambrosial-delights/?utm_source=Victoria&utm_campaign=66640a7b71-Victoria_6_15_2017+Newsletter&utm_medium=email&utm_term=0_fd25afacee-66640a7b71-251807181&mc_cid=66640a7b71&mc_eid=df3587f67f&singlepage=1

[Liz]

Victoria magazine's lemonade feature is spectacular.

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I make lemonade using the entire lemon.....the French method.

No squeezing. You'll have tall frosted glasses of intensely lemon-flavored ice cold lemonade in a minute.

METHOD: Trim both ends of cleaned lemon. Cut in quarters....add to blender half-filled w/ tap water. Pulse 2 times just to coarse-chop. There are still large lemon chunks in the mix. Then strain out solids and discard.....pouring lemon liquid into pitcher of ice.

Add fave sweetener.

NOTES: DO NOT PRESS ON SOLIDS---and DO NOT buzz in blener more than 2 maybe three times. If you do, this adds bitterness to your lemonade.