My fabulous friend Wendi and I made this herbal lemonade from scratch a few weeks ago on a hot summer day. It did take some work but in the end it paid off. The fresh herbs and lemons helped make this lemonade a delightful summer drink. Pair this recipe with a good book and some shade. Cheers!
For the Syrup:
2 cups sugar
1 cup water
1/2 cup mixture of fresh herbs, finely chopped or roughly ground (I use a blend of lavender flowers, rosemary, and sage. Pure mint is tasty too...)
DIRECTIONS FOR SYRUP:
To make syrup, heat water in a small sauce pan to boiling over high heat. Reduce heat to medium and whisk in the sugar. Place herbs in a satchel and dunk it down into the mixture. (If you don't have a satchel, you can just put the herbs directly into the pot and then strain them out out the syrup with a fine sieve. It's messy though!) Let the herbs infuse the mixture AT LEAST five minutes, or until it smells like ricola before removing the satchel. Maintain a low boil until the liquid reduces and the mixture becomes syrupy. Remove from heat and let cool. It'll last for several weeks in a covered jar in the refrigerator.
For the rest:
Juice from 6-8 lemons (however zippy you want it)
Water (or sparkling water if you're fancy)
DIRECTIONS TO FINISH:
Add the syrup to a large pitcher. Stir the lemon juice into the syrup. Then add enough water to the mixture to fill up the rest of the pitcher. Serve chilled.
My thanks again to Wendi for sharing this fabulous and tasty beverage.