Rosemary-Raspberry Lemonade
  1. 1/2 cup Sue BeeĀ® Honey
  2. 1 quart water
  3. 1/4 cup fresh rosemary leaf
  4. 3 medium lemons
  5. 1 cup fresh raspberries
  6. Ice cubes
  7. Fresh edible flowers
  1. Make a rosemary infusion by measuring out 1-2 ounces (about 1/2-1 cup) of dried herbs per quart of boiling water. If using fresh herbs, double the amount of plant material. Combine the herbs in a pot.
  2. Pour 1 quart of boiling water over the herbs.
  3. Strain and sweeten lightly with Sue Bee Honey if desired.
  4. Make the lemonade.
  5. After the rosemary infusion. Stir, cover and allow to steep for 15-20 minutes.
  6. Strain out the rosemary leaves, and add the fresh lemon and Sue Bee Honey. Stir well and transfer to a festive glass bowl.
  7. Add the raspberries and ice cubes.
  8. Garnish with a few sprinkles of edible flowers, such as basil blossoms, borage, calendula, lavender, rose petals or nasturtiums.
Sue Bee Honey