Herbs Lemonades

• large handful fresh lemon balm leaves
• 2 tbsp caster (superfine) sugar
• plenty of crushed ice
• 2 tbsp freshly squeezed lime juice
• 3/4 cup freshly squeezed grapefruit juice
• few drops of chilli oil
• 2 1/2 cups tonic water, chilled
• lemon balm springs and lime slices to decorate
• for extra kick you can add a splash of Tequila

Crush the lemon balm leaves with the sugar using a mortar and pestle or a small bowl and the back of a spoon. Transfer the mixture to a serving jug and fill the jug with plenty of crushed ice. Add the lime juice, grapefruit juice, chilli oil and tonic water. Stir gently and serve decorated with springs of lemon balm and lime slices.

Sweet, tangy and irresistibly minty, this drink is perfect in the summer.

• large handful fresh mint leaves
• 2 tbsp caster (superfine) sugar
• plenty of crushed ice
• 2 tbsp freshly squeezed lemon juice
• 3/4 cup freshly squeezed grapefruit juice
• 2 1/2 cups tonic water, chilled
• mint springs and lemon slices to decorate

Crush the mint leaves with the sugar using a mortar and pestle or a small bowl and the back of a spoon. Transfer the mixture to a serving jug and fill the jug with plenty of crushed ice. Add the lemon juice, grapefruit juice and tonic water. Stir gently and serve decorated with springs of mint and lemon slices.

Prepare an elder flowers concentrate tea by boiling together

• 1 liter water
• 3 3/4 cups sugar
• 1 lemon juice
• few lemon slices
• 2 handfuls dry elder flowers

Prepare the lemonade by mixing

• 200ml cold elder flowers concentrate tea
• 750ml sparkling water
• 2 handfuls ginger finely sliced
• 5 tablespoons lime juice
• 1 handful of fresh mint leaves

Mix them all together and serve with ice. For more exotic taste use less water and add some brown rum.

This sparkling drink is light and refreshing, just perfect for summer.

• 12 elder flowerheads
• juice and finely grated rind of 1 lemon
• 2 tbsp white wine vinegar
• 3 1/2 cups caster (superfine) sugar.

Strip the elder flowerheads from the stalks and put in a very large bowl with the lemon rind, juice, vinegar, sugar and 20 cups water. Cover with muslin and leave for 24 hours. Strain through a fresh piece of muslin into sterilized bottle using a funnel. Cork the bottles and leave in a cool place for 2 weeks before drinking undiluted.

• 200ml lime liqueur
• 750ml sparkling water
• 4 lime slices
• a handful of fresh mint leaves
• crushed ice cubes

Mix them all together and serve.

If you like the floral taste of lavender, then this herbal lemonade recipe is for you. Nothing brings in the summer better than the taste of lemons and lavender.

• 2 1/2 cups water
• 1 1/2 cups sugar
• 1/4 cup lavender leaves, chopped
• 2 1/2 cups water
• 1 cup lemon juice
• Ice cubes

First, heat the first measures of water and sugar to a boil until the sugar dissolves. Add lavender and let the mixture cool to room temperature. Strain out the lavender. In a pitcher, add lavender infusion to second measure of water and lemon juice. Stir and add more sugar to taste. Chill and serve lemonade over ice.
Serves 6-8

Fresh ginger gives traditional lemonade a new flavour. Be careful though, the ginger is a very potent ingredient. Ginger lemonade goes well with a summer lunch of Asian cuisine.

• 4 cups lemon juice
• 4 quarts water
• 3 cups sugar
• 14 slices of fresh ginger

Put water, sugar and ginger root together in a saucepan and heat until boiling. Remove from heat and stir in 4 cups of lemon juice (fresh or bottled). Let it sit and cool for about 20 minutes or so, then remove the ginger root pieces. Chill your ginger lemonade before serving.
Sliced ginger will make strong lemonade, but if you really like the ginger taste, you could chop it into smaller pieces for more flavor. Just make sure to strain your lemonade well before serving.

• 2 tablespoons organic lavender buds
• 1/2 cup sugar
• Juice of 3 lemons
• Ice

In a large saucepan, bring 7 cups water to a low boil. In a bowl, carefully pour 4 cups of the water over the lavender and let steep for 10 minutes before straining. Pour the remaining 3 cups water over the sugar and stir until dissolved.
Combine the lavender and sugar mixtures in a pitcher and stir in the lemon juice. Serve over the ice.

Mint and lemons make for a very refreshing summer-time drink. Mint lemonade is a must for picnics. This recipe uses lemonade concentrate, so it can be made up in a jiffy.

• 2/3 cup of mint leaves, fresh and chopped
• 6 cups water
• 1 can frozen lemonade concentrate

Heat the mint leaves in 2 cups of water until boiling. Reduce heat to a simmer and leave for 5 minutes. Let cool, then strain out mint leaves. Combine mint liquid with lemonade concentrate and the rest of the water (4 cups). Refrigerate and serve over ice.

• 3 cups sugar
• 7 lavender sprigs (stems and buds), plus additional for garnish*
• 2 cups fresh lemon juice (from about 12 lemons)
• 1/2 cup fresh lime juice (from about 5 limes)

In a large saucepan, bring one gallon of water and the sugar to a boil. Remove from heat; add 7 lavender sprigs and lemon and lime juices. Cool to room temperature, strain, and chill. Serve on ice, with additional lavender for garnish. If unavailable, substitute fresh basil or lemon thyme. Makes approximately 16 servings