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| Lavendar Lemonade |
Diet Type: Dairy Free
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Cooking Time: Over one hour
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Ingredients:
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8 cups Water |
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1/4 cup Lavendar flowers (dried) |
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3/4 cup Lemon balm leaves (dried) |
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1/4 cup Peppermint leaves (dried) |
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Lemon rind of 3 lemons |
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Maple or brown rice syrup |
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3/4 cup raw honey |
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1 1/4 cups fresh lemon juice |
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Directions:
In a glass or stainless steel pot, bring 8 cups water to a boil; turn off heat. Add dry herbs and cover tightly. Let stand 8 hours or overnight; refrigerate when cool. Remove zest of the 3 lemons with paring knife, chop coarsely and combine with 2 1/2 cups water in saucepan. Cover and simmer 2-3 minutes. Remove from heat and allow to cool until lukewarm. Rmove zest and add syrup and honey to the sweet water and lemon juice to make a double strength lemonade base. To serve combine equal parts lemonade base, herbal tea and water adjusting taste as desired. Chill and s erve in glasses or a punch bowl garnished with edible flowers, fresh herbs, or lemon slices. Lemonade base and herb te can be stored in covered glass jars for 3-4 days in the refrigerator. Serves 15-20.
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Servings: 16
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Author: Ellen Sue Spicer of Hands on Nutrition
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 16
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| Amount Per Serving |
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Calories 79
Calories from Fat 50
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% Daily Value*
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| | Sodium 6mg | 0% | | | Total Carbs 22g | 7% | | | Dietary Fiber 0g | 1% | | | Sugars 6g | | | | Protein 0g | | | | Iron | 1% | | | Calcium | 1% | | | Vitamin C | 10% | | | Vitamin A | 0% | | | Selenium | 0% | | | Manganese | 15% | | | Zinc | 3% | | | Potassium | 2% | | | Phosphorus | 0% | | | Magnesium | 1% | | | Folate | 1% | | | Niacin | 0% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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