Not Your Momma's Lemonade

• 1/2 cup sugar
• 6 cups water
• Flavoring agent (choose one):
  • 2 tablespoons fresh lavender buds
  • 12 fresh basil leaves
  • 2 tablespoons fresh rosemary
  • 3 tablespoons freshly grated ginger
• Zest of two lemons

Juice of 3 or 4 lemons, freshly squeezed (about 1/2 to 3/4 cup)

Combine 2 cups water, 1/2 cup sugar and the flavoring agent in a small saucepan; bring to a boil. Remove from the heat. Cover and let steep 1/2 hour. Strain the syrup. Add the lemon zest, remaining 4 cups water and 1/2 cup of the lemon juice. Taste and add more lemon juice if desired. Chill before serving.

To serve: Pour over ice in a tall glass; garnish with a sprig of lavender, a basil leaf or a sprig of rosemary.

Questions about zesting?  Check out Sizzleworks’ video “Lemon Zest and Juice” for a zesting demonstration.  If you have questions about basil, I recommend you view Sizzleworks’ video “Basil Chiffonade” for a demonstration of proper technique for handling this herb.  You also might enjoy our DVD on herbs.