Lavender Lemonade

Incredibly refreshing and relaxing, this lemonade offers refreshing respite on a warm day. Experiment with different tastes and medicinal qualities in other herbs. Rosemary also pairs particularly well with lemonade. Want to add a probiotic boost? Add a cup or two of kombucha to replace some of the water added at the end.

Ingredients

a small handful of freshly picked lavender flowers

a scant tablespoon of fresh thyme

1 cup raw honey or monk fruit sweetener

1 cup freshly squeezed lemon juice

5 cups or more of cold water or sparkling mineral water

Instructions

Place 1 cup water in a small saucepan along with lavender and thyme. Cover and bring to a boil. Remove from the heat and set to the side and allow the herbal properties to infuse into the water. After 30 minutes, strain the spent herbs from the infusion using a fine mesh sieve or cheesecloth. Stir in the sweetener of choice and lemon juice. Pour this mixture into a pitcher. Pour another 5 or 6 cups of cold water or sparkling mineral water into the pitcher. Stir well and serve over ice. Makes about 1½ quarts.

Recipe notes: If you do not have access to fresh lavender, 2 tablespoons of dried lavender flowers can be used instead. Likewise, ½ teaspoon dried thyme can be used in place of the fresh thyme.

Like this recipe? It is from my book Restorative Kitchen: a cookbook and lifestyle guide for preventing and reversing autoimmunity and chronic disease.