a macro closeup on purple blue aromatic flower cluster bloom of Agastache garden herb from hyssop and mint family, with taste and aroma like licorice liquorice against bright green garden background
Savor the delightful combination of lemon and licorice in this refreshing Anise Hyssop lemonade. By using hydroponically grown Anise Hyssop, you ensure a potent and pure aroma, taking your regular lemonade to a whole new level of depth and flavor.
Ingredients:
- Hydroponically Grown Anise Hyssop Leaves: 1/4 cup, freshly picked and washed
- Fresh Lemons: 5-6, juiced (about 1 cup of lemon juice)
- Water: 4 cups
- Sugar: 3/4 cup (adjust based on desired sweetness)
- Sparkling Water or Soda: 1 cup (optional for a fizzy touch)
- Ice Cubes: As needed
- Anise Hyssop Flowers: A few for garnish (optional)
Instructions:
- Preparation: Ensure your hydroponically grown Anise Hyssop leaves are rinsed and patted dry. Being hydroponically grown ensures fewer contaminants, but it’s always good to give herbs a gentle rinse.
- Lemon Juice Extraction: Juice the lemons until you have about 1 cup of fresh lemon juice. Set aside.
- Anise Hyssop Infusion: In a saucepan, combine the sugar and 1 cup of water. Warm over medium heat just until the sugar dissolves. Remove from heat and add the Anise Hyssop leaves, allowing them to steep for 10-15 minutes.
- Combining: In a large pitcher, combine the freshly squeezed lemon juice, the Anise Hyssop-infused sugar water (after removing the leaves), and the remaining 3 cups of water. Stir well.
- Serving: Fill glasses with ice cubes. Pour the Anise Hyssop lemonade over the ice. If you prefer a fizzy drink, top off with sparkling water or soda. Garnish with an Anise Hyssop flower for an extra touch of elegance.
Tip: Anise Hyssop is known for its licorice flavor, which can be quite pronounced. If you’re new to its taste, consider starting with a smaller quantity and adjusting based on preference. This lemonade is perfect for summer days or any occasion where you want a unique and refreshing beverage.
