When my husband and I got married, we wanted to offer a full mocktail bar for our wedding guests. I love using oxymels for mocktails: the traditional syrup made from an acid and a sweetener (usually vinegar and honey) lends a complex flavor that up-levels any drink. They are also a yummy way to serve herbs to friends and family.

I was already making mocktails out of vinegar-based oxymels, but I wanted our mocktail bar to include options that tasted drier and less vinegary. I decided to experiment with citrus juices as the acid, and the results were delicious! Lemon and lime juice quickly became my favorite ingredient for summer mocktails.

Lemon-Mint Oxymel Recipe

Makes about 16 oz.

Ingredients:

• 1/2 cup dried organic spearmint
• 1/2 cup dried organic lemongrass
• 1 cup organic lemon juice
• 1 cup raw, local organic honey

Directions:

1. Add spearmint and lemongrass to a sterilized pint-sized (16 oz.) jar.
2. Fill jar half way with lemon juice.
3. Fill the rest of the way with honey.
4. Use a chopstick or other utensil to poke and stir the herbs so they are fully mixed with the liquid.
5. Cap the jar.
6. Leave on your counter for 3 days, shaking daily. You’ll notice that the honey will sink to the bottom at first; shake the jar frequent to keep mixing the ingredients up.
7. After 3 days, strain through a stainless steel funnel lined with a fine mesh strainer or cheesecloth.
8. Compost the herbs.
9. Bottle the oxymel in a sterilized jar. Label the container with the ingredients and date.
10. Store in the fridge. Shelf life is 6 months.

Notes:

• Honey can be substituted with agave nectar, brown rice syrup, or sugar.
• Use a nonreactive lid for the jar, or place wax paper or plastic wrap between the jar and the metal lid. The acidity of the lemon juice will corrode the metal.
• If you’d like to use fresh herbs instead of dried, fill the jar in a “loose pack” (don’t compress the herbs) with equal parts fresh spearmint and fresh lemongrass, chopped roughly.
• Lemon and lime juice are less shelf-stable than vinegar. If you want to infuse this oxymel for more than 3 days, put it in the fridge. And be sure to store it in the fridge after you strain it.

Lemon-Mint Mocktail Recipe

Makes one 12-oz mocktail.

Ingredients:

• Ice
• lemon-mint oxymel (recipe above)
• lemongrass tea
• Club Soda, seltzer, or sparkling water
• Fresh mint and lemon wedge for garnish, if desired

Directions:

1. Prepare a small amount of lemongrass tea by infusing 1 tsp. of dried lemongrass with 2 oz. hot water.
2. Fill jar 1/3 full with crushed or cubed ice.
3. Pour in 4 Tbsp. of oxymel.
4. Pour in 2 Tbsp. of lemongrass tea.
5. Top off glass with club soda or other sparkling water.
6. Stir gently.
7. Garnish with fresh mint and a lemon wedge.
8. Sip and enjoy!

Pro Tips:

• Add more oxymel if desired.
• Replace the club soda with tonic water for a drier flavor.
  
  
  

Want to learn more from Amanda Crooke?

You Can Find Her Herbal Class Offerings at Locust Light Farm!

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