8 cups of water
1/4th dried lavender flowers
3/4th cup dried Lemon Balm leaves
1/4th cup dried Peppermint leaves
In a glass or stainless steel pot, bring 8 cups of water to a boil: turn off heat. Add the dry herbs and cover tightly. Let stand 8 hours or overnight; refrigerate when cool. Strain.
Zest of three lemons
2 ½ cup water
Remove zest of three lemons with a paring knife. Chop coarsely and combine with water in saucepan. Cover and simmer 2-3 minutes. Remove from heat and allow to cool until lukewarm. Then add:
1 tsp. Stevia Powder
1/4th cup Agave syrup or honey, plus ½ cup water
1 1/4th cup of fresh lemon juice
This will make the lemonade base. Adjust sweeteners to taste. To serve combine equal parts of herb tea with the sweetened lemon base. Add more water . Chill and serve in glasses or punch bowl with edible flowers in ice cubes. Garnish with lemon slices. Can be stored in refrigerator for 3-4 days.
Until our next chat…