Herbed Lemonaid 


Lemonaid is a lifelong favorite of mine, but recently I was introduced to herbed lemonaid.  It takes a classic children’s beverage and turns it into a refreshing, refined mama treat.  Today, I  made Rosemary Thyme Lemonaid, but Basil Ginger is also amazing.


  • 3/4 cup sugar
  • 1 cup lemon juice
  • 1 lemon, sliced
  • 2 springs fresh rosemary
  • 2 sprigs fresh thyme
  • 8 cups water

In a small pan, over medium heat, disolve the sugar in one cup of the water.  

Muddle herbs, just a bit.  If you don’t have a mortar and pestle, lay them on a cutting board and bruise them up with the back of a wooden spoon.

Place lemon slices and herbs in a suitable container.  I can’t remember where I stashed my half gallon picture, so I made mine in two quart jars.

Add sugar/water solution and remaining water.  Cover and refrigerate until cold.  If you can wait 24 hours it’s best, but I know mine rarely makes it that long.  


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