Herb-Infused Lemonade

Now that I have a thriving herb garden (the first time I’ve ever been able to type “thriving” and “garden” in the same sentence, thank you, this is a big day) I have been putting herbs into anything and everything – especially beverages. And though SF is cold and foggy, like, every single day, that still hasn’t stopped me from partaking in my favorite summer tradition: an ice cold glass of lemonade.

Mint lemonade is fairly typical on menus, but I love to take it a step farther and put an assortment of herbs into my lemonade. It’s both fresh and surprising, without overpowering the sweet simplicity of the drink itself. Also, people will come over and be all, “Dude, there are plants in mah drink,” and you can be all, “DUDE! Yeah. There are. Now drink up.”

It’s so easy, there’s really no recipe required – simply mix up a batch of lemonade, either from scratch or with a mix, your choice – and add some freshly snipped, thoroughly rinsed mint, rosemary, basil and lavender. I let it sit overnight so the flavors can infuse thoroughly, then strain out the herbs. Garnish, if you’d like, with a wedge of lemon or a sprig of mint, or add some sparkling water, for an extra kick.

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