HERB-INFUSED RASPBERRY LEMONADE
Summer is the best time to make use of therapeutic herbs – mix with seasonal fruit and fresh citrus for an amazing iced drink!
3 pints (or 6 cups) boiling water
6 tsp organic herbs (chamomile, elderflower, rosemary, verbena, mint, etc.)
¼ cup raw honey
zest and juice of 2 organic lemons
1 cup raspberries
1. Put the herbs in a heat-resistant jug and cover them with the boiling water. Let stand in a cool, dark place for maximum 12 hours (overnight).
2. Strain through a fine sieve or cheesecloth; pour infusion into a blender together with the honey, zest and juice of the two lemons, the raspberries and ½ cup ice-cubes. Blend well, if necessary strain again, then serve with lots of ice and lemon slices.