Herbal Lemonade

Published : 2014-07-18 11:46:33
Categories : Mazette

Herbal Lemonade

picture 1 This summer, rather than getting all punch-happy I decided to keep it simple but fun with this DIY lemonade bar. I gathered up a bunch of my favorite herbs and made simple syrups. We tied fresh herbs around the corresponding syrups for identification. Then, I displayed each syrup next to a big batch of unsweetened lemonade so that guests are able to customize their own flavor and sweeten to taste.

picture 2 To make the mint syrup: Add 1 cup water and 1 cup sugar to a medium sauce pan over medium-low heat and stir until the sugar completely dissolves.

picture3 Once the sugar has dissolved, turn off the heat and add the fresh mint. Stir until all the leaves are coated in syrup and let steep for 15 minutes. Strain into a glass jar and let cool before serving. Store in the fridge for up to two weeks.

picture4 To make the lavender syrup: Add 1 cup water and 1 cup sugar to a medium sauce pan over medium-low heat and stir until the sugar completely dissolves.

picture5 Once the sugar has dissolved, turn off the heat and add the dried lavender. Stir until all the buds are coated in syrup and let steep for 15 minutes. Strain into a glass jar and let cool before serving. Store in the fridge for up to two weeks.

picture 6 picture7 To make the rosemary syrup: Add 1 cup water and 1 cup sugar to a medium sauce pan over medium-low heat and stir until the sugar completely dissolves. Once the sugar has dissolved, turn off the heat and add the fresh rosemary. Stir until all the leaves are coated in syrup and let steep for 15 minutes. Strain into a glass jar and let cool before serving. Store in the fridge for up to two weeks.

picture8 To make the thyme syrup: Add 1 cup water and 1 cup sugar to a medium sauce pan over medium-low heat and stir until the sugar completely dissolves.

picture 9 Once the sugar has dissolved, turn off the heat and add the fresh thyme. Stir until all the sprigs are coated in syrup and let steep for 15 minutes. Strain into a glass jar and let cool before serving. Store in the fridge for up to two weeks.

picture10 To make the basil syrup: Add 1 cup water and 1 cup sugar to a medium sauce pan over medium-low heat and stir until the sugar completely dissolves. Once the sugar has dissolved, turn off the heat and add the fresh basil. Stir until all the leaves are coated in syrup and let steep for 15 minutes. Strain into a glass jar and let cool before serving. Store in the fridge for up to two weeks.

picture11 Just before your guests arrive, add the freshly squeezed lemon juice and sparkling water to your beverage dispenser and stir to combine.

picture12 Sweeten to taste with the syrup of your choice, and garnish with a sprig of fresh herb.

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