Herbal Brainstorm Rosemary-Raspberry Lemonade |
| |
| Description |
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.
Food as Medicine
Rosemary has been shown to increase blood flow to the brain, improving concentration. It also contains numerous anti-inflammatory compounds, and has been used medicinally for centuries.
|
| |
| Ingredients |
1 quart water
¼ cup fresh or ⅛ cup dry rosemary leaves
3 medium-sized lemons
¼ to ½ cup honey or maple syrup
1 cup fresh or frozen raspberries
Ice cubes
Edible flowers for garnish |
| |
| Instructions |
Make a rosemary infusion:
1. Measure out 1-2 ounces (about ½ -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.
2. Pour 1 quart of boiling water over the herbs.
3. Strain, and sweeten lightly with honey if desired.
Make the lemonade:
1. After the rosemary infusion. Stir, cover and allow to steep for 15-20 minutes.
2. Strain out the rosemary leaves, and add the fresh lemon and honey or maple syrup. Stir well and transfer to a festive glass bowl.
3. 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).
Want more healthy, delicious recipes? Join the Dr. Weil on Healthy Aging online guide for access to hundreds of anti-inflammatory recipes and our exclusive eating guides. Sign up today and get 14 days free! |
|
Recipe courtesy of "Healing Tonics" by Jeanine Pollak (Storey Publishing, 2000)
|
| |
For your free personalized supplement recommendation, visit Dr. Weil's Vitamin Advisor. |
|
Login |
Not a member yet? Sign up now!
Print this page
Send to a friend |
Sign up for free e-bulletins