Lemon, Honey, and Herbs Cooler

Juicy, tart lemon slices lose their sharp edge when matched with the pine and floral fragrances of fresh rosemary and exquisite, sweet honey. The pungent flavor of fresh rosemary is quite distinctive and can easily overpower the more delicate essence of honey and lemon. One six-inch sprig is all you’ll need for a gallon of cooler. Add the warm, sweet touch of mint to this blend, and you wind up with a drink that will soothe, cool, and relax with every swallow.

Makes 12 cups

Ingredients

• 12 cups water
• ¾ cup honey
• 2 lemons, preferably organic
• 12 sprigs fresh mint, snipped from the top of the stems
• 1 (6-inch) sprig fresh rosemary
• ice cubes
• extra lemon slices and mint sprigs for garnish

Preparation

1. Heat 4 cups of the water in a saucepan over medium heat. Add honey and stir until honey is melted. Set aside.
2. Rinse and dry lemons. Cut both ends from lemons and discard. Slice lemons into very thin rounds. Remove and discard seeds. Place the lemon slices in the bottom of a 1-gallon pitcher or jar. Muddle the lemons with a long wooden spoon. Pour in honey water and remaining 8 cups of water.
3. Place mint and rosemary on work surface and bruise with a wooden spoon or a rolling pin to release the flavorful oils from the leaves. Add bruised herbs to mixture in pitcher. Stir well. Refrigerate, covered, for several hours or overnight. When ready to serve, fill glasses with ice cubes. Pour Lemon, Honey, and Herbs Cooler over the ice. Garnish each glass with a lemon slice and a sprig of mint.

Tips for the cook

• I suggest using organic lemons in this cooler. Free of chemical sprays, they are available in many grocery stores. Muddle, or gently smash, the lemons to release some of the tart juice from each slice.
• When your fresh herbs begin to bloom, freeze the flowers in ice cubes to add to summer beverages. Thyme or lemon thyme is a delicate little flower that will work well in Lemon, Honey, and Herbs Cooler.

Recipe from from Homemade with Honey by Sue Doeden, published by the Minnesota Historical Society Press.