Herbal Lemonade

Herbal Lemonade

Lemonade always depicts “summer time” refreshment to me. 

This is a recipe that my sister-in-law, Cathy, brought to one of our cookouts. It rocked my taste buds and has become my favorite beverage this summer.

 2 gallons of lemonade – yellow

½ cup fresh dill

½ cup fresh mint

½ cup fresh basil

5 sprigs of fresh rosemary

1 whole lemon sliced

Place whole herbs on stems and lemonade in container. Muddle herbs to release the flavor. If using frozen concentrate, add water (as directed on the can) and stir vigorously. Then add the sliced lemons. 

Let stand for a few hours so flavors can intensify. 

Serves 20.  Cut recipe in half for a smaller amount. 

Pour over ice. Enjoy!

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Comments

  1. My apologies! I thought the recipe called for 3 gallons of lemonade, not 2. Sorry for the confusion. Still, the recipe looks good. Do you use store-bought lemonade for the base, and, if so, do you recommend a particular brand or brands?

    • Hi Tom….Actually, it was my typo… this recipe IS for 2 gallons not 3. That would be a LOT of lemonade, wouldn’t it? LOL! Thanks for the heads up.
      Anyway, I use whatever store brand lemonade that has the least amount of additives in it. So many have high fructose corn syrup which I don’t like so I go for just plain sugar added.
      Let me know how the recipe turns out for you.
      Blessings.

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