Healthy Recipes
Authored By:  Ellen Sue Spicer of Hands on Nutrition
A truly unique and flavorful way to enjoy your lemonade.
Diet Types: Dairy Free, Low Fat, Vegetarian, Low Sodium
Ingredients:
  • 8 cups Water
  • 1/4 cup Lavendar flowers (dried)
  • 3/4 cup Lemon balm leaves (dried)
  • 1/4 cup Peppermint leaves (dried)
  • Lemon rind of 3 lemons
  • Maple or brown rice syrup
  • 3/4 cup raw honey
  • 1 1/4 cups fresh lemon juice
  • Serves: 16
    Cooking Time: Over one hour
    Instructions:
    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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    Nutrition Facts

    Serving Size: 1
    Servings per Recipe: 16
    Amount Per Serving 
    Calories 79
    Calories from Fat 50
     % Daily Value*
    Sodium 6mg0%
    Total Carbs 22g7%
      Dietary Fiber 0g1%
      Sugars 6g 
    Protein 0g 
    Iron1%
    Calcium1%
    Vitamin C10%
    Vitamin A0%
    Selenium0%
    Manganese15%
    Zinc3%
    Potassium2%
    Phosphorus0%
    Magnesium1%
    Folate1%
    Niacin0%
    * 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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