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Diet Types: Dairy Free, Low Fat, Vegetarian, Low Sodium
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Ingredients:
8 cups Water1/4 cup Lavendar flowers (dried)3/4 cup Lemon balm leaves (dried)1/4 cup Peppermint leaves (dried)Lemon rind of 3 lemonsMaple or brown rice syrup3/4 cup raw honey1 1/4 cups fresh lemon juice
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Serves: 16
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Cooking Time: Over one hour |
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| Instructions: |
| In a glass or stainless steel pot, bring 8 cups water to a boil; turn off heat. Add dry herbs and cover tightly. Let stand 8 hours or overnight; refrigerate when cool. Remove zest of the 3 lemons with paring knife, chop coarsely and combine with 2 1/2 cups water in saucepan. Cover and simmer 2-3 minutes. Remove from heat and allow to cool until lukewarm. Rmove zest and add syrup and honey to the sweet water and lemon juice to make a double strength lemonade base. To serve combine equal parts lemonade base, herbal tea and water adjusting taste as desired. Chill and s erve in glasses or a punch bowl garnished with edible flowers, fresh herbs, or lemon slices. Lemonade base and herb te can be stored in covered glass jars for 3-4 days in the refrigerator. Serves 15-20. |
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