Wild Honeysuckle Strawberry Lemonade
Pink strawberry lemonade sweetened with a floral honeysuckle syrup.
Servings: 8 servings
Ingredients
Honeysuckle Syrup
- 1 1/2 loosely-packed cups of fresh honeysuckle blossoms
- 1 1/2 cups honey or maple syrup
- 1/2 cup water
- 4 lemon slices
Lemonade
- 1 dry quart of fresh strawberries use locally grown if you can
- 1 1/2 Cups honeysuckle syrup
- 4 cups cold water
- 2/3 cups fresh lemon juice
- 1 lemon sliced for garnish
- Fresh herbs for garnish
Edible Blossom/Herb Ice Cubes
- 1 loosely-packed cup fresh edible flowers and herbs
- water
Instructions
Make Syrup:
- Bring honey or maple syrup and water to a boil in a saucepan then remove from heat.
- Place honeysuckle blossoms in a clean heat proof glass jar and pour hot syrup over them. Add sliced lemon, cover and let steep.
- Once it reaches room temperature place it the refrigerator for 2 hours up to overnight.
- Strain mixture through a fine sieve.
- Store syrup in a sterilized jar, refrigerated for up to 2 weeks.
Make Ice Cubes:
- Place blossoms and herbs into ice cube trays or molds and fill with cold water.
- Freeze until solid.
Make Lemonade:
- Juice strawberries by crushing them though a fine mesh strainer, no need to remove the stem and leaves.
- Combine strawberry juice, lemon juice, honeysuckle syrup, and water in a glass pitcher. Stir gently to combine.
- Add sliced lemon and fresh herbs like mint, lemon verbena, basil or lemon thyme.
- Serve chilled over edible flower and herb ice cubes.
Notes
Suggested edible flowers and herbs to use for ice cubes: lemon thyme blossoms, pansies, and lemon verbena