Herbal Brainstorm Rosemary-Raspberry Lemonade Recipe #130111
This beautiful, refreshing drink is a fusion of herbs, flowers and good old-fashioned lemonade. It can be served iced or warm, and it really gives a nice lift to the brain. A great party drink, this treat can be sipped on a hot summer day.
30 min | 10 min prep
SERVES 4 -6
- 1 quart water
- 1/4 cup fresh rosemary leaf or 1/8 cup dry rosemary
- 3 medium lemons
- 1/4-1/2 cup honey or maple syrup
- 1 cup fresh raspberry or frozen raspberries
- ice cube
- fresh edible flower (to garnish)
- Make a rosemary infusion:.
- Measure out 1-2 ounces (about 1/2-1 cup) of dried herbs per quart of boiling water. If using fresh herbs, double the amount of plant material. Combine the herbs in a pot.
- Pour 1 quart of boiling water over the herbs.
- Strain, and sweeten lightly with honey if desired.
- Make the lemonade:.
- After the rosemary infusion. Stir, cover and allow to steep for 15-20 minutes.
- Strain out the rosemary leaves, and add the fresh lemon and honey or maple syrup. Stir well and transfer to a festive glass bowl.
- Add the raspberries and ice cubes, and garnish with a few sprinkles of edible flowers such as basil blossoms, borage, calendula, lavender, rose petals or nasturtiums).
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5 stars