Directions

• Make a rosemary infusion by measuring out 1-2 ounces (about 1/2-1 cup) of dried herbs per quart of boiling water. If using fresh herbs, double the amount of plant material. Combine the herbs in a pot.
• Pour 1 quart of boiling water over the herbs.
• Strain and sweeten lightly with Sue Bee® honey if desired.
• Make the lemonade.
• After the rosemary infusion. Stir, cover and allow to steep for 15-20 minutes.
• Strain out the rosemary leaves, and add the fresh lemon and Sue Bee® honey. Stir well and transfer to a festive glass bowl.
• Add the raspberries and ice cubes.
• Garnish with a few sprinkles of edible flowers, such as basil blossoms, borage, calendula, lavender, rose petals or nasturtiums.