This lemonade across the herb bed is refreshing and healthy. It is made with naturally cloudy apple juice, some raw cane sugar and various herbs. Depending on the season, you can also combine other herbs and get a different taste every time. The herbal decoction can be stored undiluted in the refrigerator for up to a week. Infused with spring or mineral water, it can be diluted to the desired sweetness.
1 litre apple juice, naturally cloudy
100-140 grams of raw cane sugar
1 pair of sprigs of lavender flowers
1 bunch of lemon balm
1 bunch of apple or peppermint
1 bunch of sage
1 sprig of thyme (orange or lemon thyme)
1 bunch of rosemary
1 sprig of basil
1 bouquet of meadowsweet
2 tablespoons of juniper berries
Mineral water, to taste
1. Put the naturally cloudy apple juice and raw cane sugar in a saucepan and bring to the boil while stirring.
2. Add the herbs and the juniper berries.
3. Remove the pot from the stove.
4. Let the herbs soak in the heated apple juice for about 20 minutes.
5. Pour the herbal brew through a fine sieve and fill into a bottle.
6. Pour some of the herbal decoction into a carafe and dilute with spring or mineral water to the desired sweetness.
7. Serve with a sprig of basil or lemon balm.
Tip: The herbal decoction also tastes great diluted with sparkling wine
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