Minted lemon water from Wild Flavors: One Chef's Transformative Year Cooking from Eva's Farm (page 179) by Didi Emmons

  • lemons
  • spearmint

  • EYB Comments

    Can substitute other kinds of mint or lemon balm, lemon verbena, anise hyssop or basil for spearmint; and fresh ginger or rose petals for lemons.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other kinds of mint or lemon balm, lemon verbena, anise hyssop or basil for spearmint; and fresh ginger or rose petals for lemons.

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