Lemon and Hyssop drink
Hyssop is a herb from the Mediterranean region, popular during the fall of the Roman Empire and the beginning of the Renaissance era. Young Hyssop leaves were commonly used in cooking to flavour soups and stews and to enhance the flavour of salads and meat dishes.
Medicinally, Hyssop remedies were made to aid asthma, toothache, a tickly cough and added with figs to make a laxative!
Hyssop is less popular these days, but the deep tubular flowers are very attractive to bee’s making the herb a Bee Keeper’s favourite.
Try this hyssop lemonade recipe on a warm summers evening.
What you will need
- 1 litre water
- 2 tablespoons chopped hyssop
- 2.5 tbsp honey
- juice of three lemons
- Bring 1 litre of water to the boil in a saucepan. Add the hyssop and 2.5 tbsp of honey. Allow to steep for around 15 minutes and cover with a lid.
- In the meantime, juice three lemons.
- Strain the hyssop from the honey water and discard. Add the lemon juice and stir. Transfer the lemonade to a jug and refrigerate until serving.