Rose Lemonade with Honey and Lemon Balm

Ingredients

• 3 el rozenblaadjes
• 1 el citroenmelisse
• 1 l water
• 2 el honing
• 1/2 citroensap
• verse munttakjes
• ijsblokjes

Cook Time

1. 1
   Heat the water to 90°C (do not bring to a full boil, to preserve the aromatic compounds).
2. 2
   Add the rose petals and lemon balm. Let steep for 8 to 10 minutes with a lid on the pitcher.
3. 3
   Strain out the herbs.
4. 4
   Stir the honey through the still warm infusion until completely dissolved.
5. 5
   Add the lemon juice and let cool completely.
6. 6
   Serve over ice cubes and optionally finish with a sprig of fresh mint.
7. 7
   Replace lemon balm with hibiscus for a deeper color and a more tart flavor.
8. 8
   The lemonade keeps refrigerated for up to 2 days.
9. 9
   Also delicious served warm as an evening tea, without ice cubes.