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I don’t know about you, but I always seem to have a plethora of herbs leftover at the end of each CSA week. A bunch of herbs that are threatening to shrivel into blackened husks of their former selves; a whole bouquet of usingallthethings defeat. Welp, no more. I’ve found a cheap, fast and above all else, tasty way to use up a whole hand of herbs in one shot: lemonade.

I realize I’m not reinventing the wheel here, but I’m completely happy with my new evening sip. So far, I’ve done sage and chocolate mint and I’ve loved both. Sage was a surprising love – didn’t think that one was going to work, but it worked magnificently. And now I know what to do with a small bush of sage.

Safe for everybody but Whole30-ers – even vegans. 


Herbed Lemonade

1 lemon
1 hand full of herbs
1-2 tsp. maple syrup
4 cups warm water (warm from the tap is fine – you want a little warmer than room temp, but not boiling)

Peel your lemon (I use a vegetable peeler) – you want large strips with as little pith as possible. Add to a bowl with the large hand of herbs. Add the water and let the herbs & lemon steep for 30 minutes.

Fish the herbs & lemon peel out and add to your storage vessel. Add the sweetener and all the juice from the lemon and stir.

Serves 4.