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1. Prepare the lemons by microwaving them for 10 seconds and rolling them on the counter. (Tips from TK user oneboyonegirlboutique.)
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2. With a vegetable peeler, peel off some pieces of lemon rind, avoiding the white pith. Be sure they're large enough to pick out of the syrup later, or else have a strainer handy. (Syrup-rind technique from TK user steamykitchen.)
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3. Slice lemons in half, and section them with a small knife over a 2-4 cup measure (or anything in a 3-cup range with a pour spout) , removing the seeds as you go. Put the lemon sections into the cup or bowl, and then thoroughly squeeze the remaining lemon into the bowl.
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4. Pour the lemon bits and juice from the bowl into a blender and blend it for five seconds on high, or until you can't see any pieces of fruit.
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5. In a small pan, put the water, honey, and pieces of lemon rind from step two. Bring to a boil and stir until the honey is completely incorporated.
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6. Pour syrup (strain out the rind!) into the blender with the lemon and blend briefly.
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7. Fill your favorite cup with ice, pour half of the mixture in and top off with a little water. Or, use a large soup mug or the original cup measure from step 3 to pour the whole thing at once.
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*Note: I've replaced sugar with my local honey. Google wisdom seems to feel that if you are replacing less than 1 cup, it can go one to one. However, once you go over 1 cup, the rules change; so if you intend to make enough servings to go over 1 cup of honey, check out how to do it right before proceeding.
