HerbCo Hints

Edible Flowers

Add edible flowers as you fill up your ice cube tray to add pizzazz to your summer drinks.

Herb Cottage Ale


Ingredients:
  • ⅓ cup sugar
  • 10 cups water
  • 1 4 oz. package HerbCo fresh mint
  • 1½ cups lemon balm (substitute with lemon peel if not available)
  • ⅛ cup fresh lemon juice
  • ¼ cup fresh orange juice
  • 4 quarts ginger ale

Directions:

1. Heat water to almost boiling. Add herbs, turn off heat and steep until cool. Strain out herbs if desired.

2. In large pitcher, add steeped mixture and all other ingredients and mix.

Makes approx. 1 ½ gallons

Rosemary Lemonade


Ingredients:
  • 11 lemons, medium-sized
  • 2 sprigs HerbCo fresh rosemary
  • 1 ½ gallons water
  • 2 cups sugar
  • ½ tsp. vanilla extract

Directions:

1. Juice lemons, taking care to remove any seeds. In large jug, add lemon juice, water, sugar and water. Whisk until sugar is dissolved.

2. Add rosemary sprigs and refrigerate 2 hours. Remove rosemary. Fill glass with ice and serve.

Makes approx. 1 ¾ gallons.

Maggie's Marvelous Mojitos


Ingredients

  • 12 fresh HerbCo Mint leaves
  • 1½ oz. light rum
  • ½ lime
  • 7 oz. club soda
  • 2 Tbl simple syrup or 4 tsp. sugar

Directions

Place mint leaves, simple syrup or sugar, and lime into a glass.    Crush lightly with a pestle.  Add an inch of ice.   Add rum, top off with club soda, and stir well.  Garnish with a sprig of mint.  Makes one killer mojito.