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Raspberry Lime Crush with Anise Hyssop Flowers

Serving Size  : 8
1/4  cup           Fresh anise hyssop flowers
3      cups          boiling water
1      cup           fresh raspberries
3/4  cup           honey*
2      cups          fresh lime juice*


*Note: For a quick version, replace the honey and fresh lime juice with diluted frozen limeade. 

Pull anise hyssop florets off stems. Put flowers and honey in a heatproof pitcher or bowl and pour boiling water over them. Let cool for 30 minutes. Strain, they add the lime juice and the raspberries. Cover and let steep for 2 hours in the refrigerator. Puree in 2 batches in a blender and serve over ice. Garnish with additional anise hyssop flowers if desired. Makes 6 cups.

From Blue Moon Gardens