Rosemary-Raspberry Lemonade


  • 1/2 cup Sue Bee® Honey
  • 1 quart water
  • 1/4 cup fresh rosemary leaf
  • 3 medium lemons
  • 1 cup fresh raspberries
  • Ice cubes
  • Fresh edible flowers


  • 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.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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