Herbal Lemonade

Part one:

• Prepare 300 ml of tea by boiling 200 ml of apple juice and 70 g of sugar.
  Then add the hot tea.
• Crush 1 tablespoon of juniper berries, wash the 6 sprigs of basil, 3-4 large sprigs of rosemary, and 8 sprigs of lemon thyme, and add them to the hot tea and apple juice.
• Remove the pot from the heat and cover with a lid. Allow the herbs to steep in the liquid for 20 minutes.
• Pour the mixture through a fine sieve, allow to cool, and then chill.

Part two:

• Put 4 level teaspoons of tea into a tea filter or tea strainer and brew with 300 ml of water (100°C). Leave to steep for 8–10 minutes.
• In parallel, bring the apple juice and sugar to the boil in a pot.
• After the steeping time, remove the tea filter or tea strainer from the hot tea. Add the hot tea to the apple juice.
• Crush the juniper berries. Wash the basil, rosemary and lemon thyme. Then add everything together to the pot.
• Remove the pot from the heat, cover with a lid and leave to infuse for 20 minutes.
• Strain the mixture through a fine sieve, leave to cool and then chill.

Serving:

• For serving, top up the herbal base with 750 ml of ice-cold sparkling mineral water in a large carafe or drink dispenser.
• If you have any fresh herbs left from the preparation, they make a perfect decoration.

Optional:

For an alcoholic version: refine with a shot of herbal liqueur, e.g. Chartreuse.

Accessories:

• Pot with lid
• Fine sieve
• Carafe or drink dispenser
• Mortar
• Glasses