Herbal Brainstorm Rosemary-Raspberry Lemonade - cooking recipe

Ingredients

1 quart water
1/4 cup fresh rosemary leaves or 1/8 cup dry rosemary
3 medium lemons
1/4 - 1/2 cup honey or 1/4-1/2 cup maple syrup
1 cup fresh raspberries or 1 cup frozen raspberries
ice cube
fresh edible flower (to garnish)

Preparation

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).