Herbal Cupboard
Linden & Honey Lemonade
A cold, pale-gold lemonade made from linden blossom and lemon balm — the taste of an early summer evening.
When the linden at the end of our road flowers, I pick a basket for drying and keep a handful back for this. It is a lemonade that tastes of honey and flowers and something green — less sharp than plain lemonade, softer, more like summer itself.
Dried linden works perfectly out of season. A few sprigs of lemon balm make it brighter still.
Linden & Honey Lemonade
You will need
Method
Put the linden flowers and lemon balm in a heatproof jug and pour over the just-boiled water. Cover and leave to steep for 15 minutes.
Strain into a large jug, pressing the flowers to get every drop.
While it is still warm, stir in the honey until it dissolves. Taste — it should be quite sweet at this stage, as it will be diluted.
Add the lemon juice and the cold water. If using sparkling water, add it just before serving.
Chill for at least an hour. Serve over ice with lemon slices and a sprig of lemon balm in each glass.
Notes
Keeping: without the sparkling water, it keeps for two days in the fridge.
For children: it is a lovely way to introduce herbal drinks; go lighter on the lemon.
Frozen: pour into ice-lolly moulds for the hottest days.
Plants in this recipe