By Karen England, the Edgehill Herb Farmer.
Karen’s Famous Herbal Lemonade Recipe
– For every 5 lemons (Meyer, Pink Lemonade or Eureka . . . ) juiced, add the juice of 1 orange (Valencia, Navel or Blood . . . ); enough to get 1 quart of combined juice.
– Make 1 quart of Herbal Simple Syrup using equal parts organic sugar and water plus lots of the fresh or dried herb of your choice, by heating everything together in a saucepan to dissolve the sugar and infuse the herbs into the syrup. Cool the syrup before straining away and discarding the herbs. I generally use Lavender and Scented Geraniums but mints, roses, and lemon herbs like Lemon Verbena and Lemongrass or Kaffir Lime Leaves all make delicious herbal simple syrups.
– 1 quart filtered water. (Why filtered water? Tap water has additives, chlorine, etc. and naturally occurring salts and minerals all of which can and do affect flavors. Did you know Starbucks triple filters the water at all their locations the world over? This is so as to have a consistent product at every store, that is unaffected by the local water, good or bad. Be like Starbucks, use filtered water when dealing with herbs so that the herbal flavors shine through and do so consistently.)
– Lots of ice. And, I mean lots! (If you don’t use lots and lots of ice that melts and dilutes the lemonade further, then add another quart of filtered water.)
– Large jug with ladle.
– Garnish the jug with lots of lemon and orange slices, more of the fresh herb/flowers used to make the syrup and fresh or frozen berries (optional).
– Combine the 1 quart juice, 1 quart simple syrup and 1 quart water in the jug with the all the garnish and lots and lots of ice.
– Serve with abandon (. . . and, when applicable, gin!)
I’ve written about my Pink Lemonade Lemon tree a lot over the years here’s one such post My Pink Lemonade Lemon Cake.