Foraged Lemonade Recipe

Time30m

Serves6

Make Foraged Lemonade Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Harvesting and Cleaning
Carefully forage wild lemon balm leaves and elderflowers. Make sure to only pick from areas free of pollution. Wash the leaves and flowers gently under cool running water to remove any dirt or insects.
2
Infusing the Water
In a medium saucepan, combine 2 cups of water with the wild lemon balm leaves and elderflowers. Bring the mixture to a gentle simmer over medium heat and let it steep for about 10 minutes. Remove from heat and let it cool completely.

3
Combine Ingredients
In a large pitcher, combine the freshly squeezed lemon juice, sugar, and the cooled foraged infusion. Stir well to dissolve the sugar completely.
4
Dilute and Chill
Add the remaining 2 cups of water to the pitcher to dilute the mixture. Taste and adjust sweetness if necessary by adding more sugar or lemon juice as desired.
5
Serve Chilled
Fill glasses with ice and pour the foraged lemonade over the ice. Garnish with additional lemon balm leaves or a slice of lemon, if desired. Enjoy your refreshing foraged lemonade!