Harvest Bounty Recipes: Herbal Lemonade Station

Ingredients:

4 cups lemon juice

12 cups sparkling water

1/2 cup fresh mint

1/2 cup fresh basil

1/4 cup dried lavender

1/4 cup fresh rosemary

1/4 cup fresh thyme

5 cups sugar for syrup (or 1 cup for each syrup you plan on making)

5 cups water for syrup (or 1 cup for each syrup you plan on making)

To make the mint syrup:
Add 1 cup water and 1 cup sugar to a medium sauce pan over medium-low heat and stir until the sugar completely dissolves.

Once the sugar has dissolved, turn off the heat and add the fresh mint. Stir until all the leaves are coated in syrup and let steep for 15 minutes. Strain into a glass jar and let cool before serving. Store in the fridge for up to two weeks.

To make the lavender syrup:
Add 1 cup water and 1 cup sugar to a medium sauce pan over medium-low heat and stir until the sugar completely dissolves.

Once the sugar has dissolved, turn off the heat and add the dried lavender. Stir until all the buds are coated in syrup and let steep for 15 minutes. Strain into a glass jar and let cool before serving. Store in the fridge for up to two weeks.

To make the rosemary syrup:
Add 1 cup water and 1 cup sugar to a medium sauce pan over medium-low heat and stir until the sugar completely dissolves. Once the sugar has dissolved, turn off the heat and add the fresh rosemary. Stir until all the leaves are coated in syrup and let steep for 15 minutes. Strain into a glass jar and let cool before serving. Store in the fridge for up to two weeks.

To make the thyme syrup:
Add 1 cup water and 1 cup sugar to a medium sauce pan over medium-low heat and stir until the sugar completely dissolves.

Once the sugar has dissolved, turn off the heat and add the fresh thyme. Stir until all the sprigs are coated in syrup and let steep for 15 minutes. Strain into a glass jar and let cool before serving. Store in the fridge for up to two weeks.

To make the basil syrup:
Add 1 cup water and 1 cup sugar to a medium sauce pan over medium-low heat and stir until the sugar completely dissolves. Once the sugar has dissolved, turn off the heat and add the fresh basil. Stir until all the leaves are coated in syrup and let steep for 15 minutes. Strain into a glass jar and let cool before serving. Store in the fridge for up to two weeks.

Just before your guests arrive, add the freshly squeezed lemon juice and sparkling water to your beverage dispenser and stir to combine.

Remove your herbal syrups from the refrigerator and display next to the beverage dispenser. Tie each herb around its corresponding jar with a piece of twine so your guests can identify which syrup is which.