I love lemonade. And yes, I’m aware it’s a summer drink and it most definitely isn’t summer anymore. Ask me if I care. I don’t. Because this lemonade is delicious enough to defy seasons. Try it—you’ll see.

I started with the juice of two lemons that was leftover from making lemon curd (which is also tasty enough to defy seasonal food boundaries). I decided to use honey instead of sugar to sweeten things, and to make things more interesting by infusing everything with mango, wild blueberries, and cardamom.

I slowly brought everything to a low simmer in a medium saucepan and let it simmer for about fifteen minutes before pouring it through a fine sieve and into a 1L Pyrex. I pressed as much juice as possible out of the fruit, and set the lemonade aside to cool.

Now, this lemonade is tart, so if you’re not much for tart, so will want to add some more honey. This lemonade is stellar with nothing but an ice cube (or some frozen blueberries), but I’d be remiss not to recommend serving this with some gin as a top-notch evening cocktail.

Blueberry Mango Lemonade

½ cup fresh-squeezed lemon juice (from about 2 lemons)
½ cup honey, more if you want it sweeter
3 cups water
½ cup wild blueberries, fresh or frozen
½ cup chopped mango, fresh or frozen
Pinch ground cardamom or 2 pods, bruised

Combine everything in a sauce pot and slowly bring to a simmer. Simmer for 15 minutes. Pour the mixture through a sieve and press the fruit to remove and remaining juice. Chill and serve.