There’s a charming Italian restaurant in Coombs BC, which is a little drive up Vancouver Island from where I live. They have this herby lemonade that I get every time we visit and I wanted to recreate it so I could have it at home, it just tastes like sunshine and summer. Coombs in general is worth checking out - they have a lovely grass roofed market with goats on the roof keeping the grass trimmed and peering down at the tourists.

The lemonade I made has basil and mint in large amounts and a hint of rosemary, lemon balm and thyme. I really like this mix of bright green, fresh, soft summery herbs (basil, mint, lemon balm) and woody, pungent herbs (rosemary and thyme). The result is a slightly grown up version of everyone’s childhood favourite that I think will still appeal to children (individual children may vary). It’s excellent with a splash of booze (vodka, gin, tequila!) or just as it is, booze free.

Note: the herb amounts are a suggestion. Feel free to add more or less of each to your taste, or swap in other herbs if you like.

multi herb lemonade

herby simple syrup

1 cup basil
½ cup mint
1-2 sprigs thyme
small handful lemon balm
1-2 sprigs rosemary
1 cup water
1 cup granulated sugar

Roughly chop herbs together. Bring all ingredients to a boil in a small saucepan, stirring just until the sugar is fully dissolved. Put a lid on the pot and sit until the syrup cools. Strain out herbs and chill in the refrigerator.

lemonade

1 cup lemon juice (4-6 lemons depending on juiciness)
2-3 cups water
1 cup herby simple syrup
a few sprigs of each herb and lemon slices for the pitcher
ice

Combine lemon juice, syrup and water in a pitcher. Stir well and taste. Adjust with a bit more lemon for tartness, syrup for sweetness or water to dilute as desired. Add garnishes and ice. Serve immediately, or allow to steep with herbs for a stronger herb flavour. If steeping, don’t add ice until just before serving.