This recipe was inspired by a visit to the Middle East. The day was hot and dry, and someone gave me lemonade with basil and mint. I have been putting herbs in tea and lemonade ever since. Although you can experiment using all sorts of different fresh herbs, this combination makes for a relaxing tonic, as both lemon balm and lemon verbena are known for their calming properties. On a warm night, substitute this lemonade for a glass of white wine, or turn it into a cocktail by adding white wine or champagne.

　　

Ingredients

makes approximately 5 cups

　　6 fresh lemon balm leaves

　　4 fresh lemon verbena leaves

　　Juice of 4 lemons, plus 1 thinly sliced lemon

　　4 cups water

　　Honey or organic dry sugar to taste

　　Pinch of salt

　　

Step 1

Combine all of the ingredients except the lemon slices in a blender, starting with a modest amount of sweetener. Blend until the herbs are pulverized, about 5 seconds, then taste and adjust the sweetness.

　　

Step 2

Chill for an hour, or serve immediately over ice, garnished with a slice of lemon. The lemonade is best drunk within two days. (Pictured opposite, far right)

　　Lucid Food