Refreshing and cooling, this limeade is a great addition the summer beverage list. Made with dried herbs to maximize the benefits of the plants, and garnished with fresh mint for aromatic pleasure. I like to use holy basil for a more complex flavor and adaptogenic boost, but all basil:

🌱is revered in India where holy basil plants are kept outside every house for blessings of health and balance.

🌱reduces stress and cortisol levels

🌱is anti-oxidant rich

🌱lowers blood glucose

🌱contains eugenol, a natural pain killer

🌱is a helpful anti-bacterial for skin, acne

🌱inhibits stress related stomach ulcers

🌱is great for focus and concentration

This recipe makes about 8 cups, including fresh mint. It keeps about 5 days in the fridge, or longer if the fresh mint is kept separate from the other ingredients until serving. Store fresh mint wrapped in a damp cloth or with its stems in water. Mint oxidizes where it is cut, so keep intact until ready to serve.

Ingredients:

1/3 cup lime juice, from about 3 limes

1 tablespoon dried loose peppermint tea, steeped in 1 C hot water, 15- 30 minutes, strained

1 tablespoon dried basil, steeped in 1 C hot water, 15- 30 minutes, strained

3 tablespoons maple syrup

6 cups sparkling water

1 cup fresh mint, washed and picked from stems

Procedure:

1. Make basil and peppermint teas.

2. After steeping and straining teas, pour teas into a 1/2 gallon jar. Add lime juice and maple syrup. Mix well.

3. Add sparkling water. Stir.

4. Fill four 16 oz glasses with fresh mint. Divide lemonade between glasses.