• Yield: Makes about 1 1/2 quarts

We serve this refreshing drink at summer festivals at The Herbfarm. I make the syrup in huge stockpots and mix it up with lemon juice and water in giant 5-gallon bottles. Here's how to make a small batch.


  • 1/2 cup sugar

  • 6 cups water

  • 8 scented geranium leaves

  • 1/2 to 3/4 cup freshly squeezed lemon juice


Syrup: Bring the sugar and 2 cups of the water to a boil in a small (1-quart) saucepan. Add the geranium leaves, cover, and remove from the heat. Let the syrup steep for at least 30 minutes.

Finishing: Strain the syrup into a pitcher. Stir in 1/2 cup lemon juice and the remaining 4 cups water. Taste and add more lemon juice to taste. Refrigerate until thoroughly chilled.

Herb Substitutions: In place of the geranium leaves, use 2 tablespoons fresh lavender buds, 6 4-inch sprigs fresh rosemary, 1/2 cup fresh mint sprigs, or 1/2 cup fresh basil leaves.

Adapted from The Herbfarm Cookbook, by Jerry Traunfeld.