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So potent

What powerful little packets. I can’t believe the taste it’s fabulous. I add to all sorts for a little spice hit. Great for breakfast with yogurt, Lunch in salad dressing or soup and lovely in coconut milk or in my hot chocolate...

Potent suppliment

Amazing taste and essence from such a small packet. Really feel the taste and enjoying the benefits ... Polly

Cumin dry extract

I’ve not tried this before and have only been taking it a few days but I’m pleased to say it seems to be working so far

ginger zing

I've been using ginger dry extract for many months now and am feeling zingy. I take it in a glass of luke warm water first thing and it wakes up my digestive system. I buy the daily balance stickpacks as they're so convenient. The tin box they come in is very useful for storing my bamboo toothpicks! All good. Totally recommend.

Handy little sachets

These sachets are great as they provide you with the right quantity for your daily dose. No measuring out & spilling!

July 25, 2019

This cardamom-lavender lemonade is a zesty sip of Summer to keep you cool during the hot weather. The cardamom helps to regulate your body temperature whilst the lemons and lavender provide a citrus floral zing that tastes soooo much better than plain old water.

Prep Time 15 minutes
Total Time 15 minutes
Servings Makes around 750ml

Ingredients

  • 3 litres water
  • 300g granulated sugar
  • 5 tbsp dried lavender buds
  • ¼ teaspoon Cardamom Dry Extract
  • 350ml freshly squeezed lemon juice (approx. 5 large lemons)

 

Instructions

To make the lavender syrup, put 750ml of the water, the sugar and the lavender in a pot. Bring to a boil over a medium-high heat. Once the sugar has dissolved, remove from the heat and cover with a lid. Allow to steep for 10-15 minutes. Strain and leave to cool completely.

Put the cardamom extract in a large jug and mix with a small amount of lemon juice to dissolve. Top up the jug with the remaining lemon juice and water, and 500ml of the lavender syrup. Stir and test. Add more sugar to sweeten to your preference. Refrigerate until ready to serve. Pour over ice, serve with a slice of lemon and a sprig of lavender and enjoy.

 

Recipe Notes
The lavender syrup can be made a few days in advance and will store in the fridge for up to a month.

A word of warning - use the lavender sparingly otherwise your drink will taste like soap...!


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