Herbal Brainstorm Rosemary Raspberry Lemonade Recipes

Steps:

• 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).

Steps:

• Place the herbs and lemonade mix into the container. Add water. Stir vigrously, muddling the herbs to release the flavor. Let stand for several hours before serving. Garnish with edible flowers.

Steps:

• In a small saucepan, bring 2 cups water to a boil; add rosemary sprigs. Reduce heat; simmer, covered, 10 minutes., Remove and discard rosemary. Stir in sugar and honey until dissolved. Transfer to a pitcher; refrigerate 15 minutes. , Add lemon juice; stir in cold water. Serve over ice. If desired, top with additional lemon slices and rosemary sprigs.