- 4 cups water
- 3 cups fresh lemon juice (about 13 lemons)
- 1 3/4 to 2 cups sugar
- 1/4 cup honey
- Cinnamon sticks
How to Make It
Combine first 4 ingredients in a 3- or 3 1/2-quart slow cooker.
Cover and cook on LOW 3 hours or until thoroughly heated. Whisk well before serving. Serve warm with cinnamon sticks.
Lemon Squeeze: We prefer the taste of fresh lemons, but if you don't want to do all that squeezing, substitute lemon juice from concentrate.