Herbal Lemonade
Feb 3, 2012
Recipe courtesy of Chef Sal DiPlama of the Pennsylvania Hospital
While herbs are used nowadays to introduce bursts of flavor into any dish, they were once known for their wide range of medicinal purposes. This month's Friday Arts: Art of Food segment explores Pennsylvania Hospital's "Flowers to Pharmacy" exhibition in their historic Pine Building. The hospital is home to the Physic Garden which was designed to showcase common plants used by early physicians as treatment. We also visit their Historic Library & Portrait Gallery which features an exquisite collection of botanicals reference books from as early as the 18th century. As part of the exhibition's lecture series, we hear from the hospital's executive chef, who aims to elevate hospital food to a higher standard of taste and health, in addition to a class by herbalist Maia Toll about the role of herbs in medicine today.
Photo Credit: Flickr
- Course
- Beverage
Ingredients
- 6 organic lemons, juiced
- 1/2 cup raw local honey (or more to taste)
- 2 quarts filtered water
- 2 oz. fresh dill
- 2 oz. fresh mint
- 3 - 5 sprigs rosemary
- Edible flowers to garnish
Instructions
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Bring 2 quarts of water to a boil and add honey. When honey is dissolved, refrigerate until cool.
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Juice the lemons and remove seeds
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In a container, add the cool honey water, lemon juice and herbs (muddle the herbs to release their flavor)
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Refrigerate for 2 hours
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Garnish with edible orchids. Enjoy!