17th C. and Modern Lemonsweet
These recipes produce two very different lemonades. The older recipe results in an intense, kick in the face sort of lemonade, with all the vibrancy of fresh lemons, and a sweet tang that goes on and on.
The modern recipe, ironically, makes a lemonade that tastes very old worldy. Using honey instead of sugar reduces the immediate sweetness prevalent in many modern lemonades, while the unexpected taste of the vanilla will make you stop and work the flavors over again in your mouth.
Both are excellent and refreshing on hot summer days. In the future, we might try infusing the modern version with just a sprig of fresh thyme or rosemary, while the older recipe could do with a bit of (non-traditional) carbonation.
Recipes available in the Cookbook.