Herbal Brainstorm Rosemary-Raspberry Lemonade

Recipe by Chef Sunshine
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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).