Recipe courtesy of “Healing Tonics” by Jeanine Pollak (Storey Publishing, 2000)
This beautiful, refreshing drink is a fusion of herbs, flowers and good old-fashioned lemonade!
Rosemary-Raspberry Lemonade 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.
1 quart water
1/4 cup fresh or 1/8 cup dry rosemary leaves
3 medium-sized lemons
1/4 to 1/2 cup honey or maple syrup
1 cup fresh or frozen raspberries
Edible flowers for garnish
Make a rosemary infusion:
1. Measure out 1-2 ounces (about 1/2 to 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).