The herbs of springtime are delicate and light as a feather. Those first tender tendrils lend our cooking and cocktails the unmistakable flavor and fragrance of freshness and greenery. Marry those clean and crisp aromas with the tartness of lemonade and you have the perfect thirst-quenching cocktail for the spring season.

Herbs are becoming more popular in cocktails not only for their beneficial oils, but also for their favorable appearance and taste. With the urge to DIY and the desire to consume organic food as much as possible, many of us are taking advantage of growing and utilizing our own herbs.

I find lemonade to be the quintessential drink of springtime. With my herb garden just starting to look plush, I wanted to create a drink that not only held true to the familiar notes of spring, but also spiced it up a bit. In this case, I herbed it up with the incorporation of thyme, basil, mint and rosemary.

This is a drink you can feel good about. Thyme is known to help with cough, sore throat, arthritis, upset stomach and skin disorders. Basil helps reduce inflammation, can reverse the effects of aging and serves as an antibacterial. Mint can help with digestion and is cleansing to the palate. A relative of mint, rosemary can be used to stimulate the immune system, improve digestion, increase circulation, boost memory and act as an anti-inflammatory.

At the end of the day, when your spring cleaning or gardening is complete and you feel satisfied with your accomplishments, sit outside, take in big breaths of fresh air then and sip on my crisp Herbal Lemonade Cocktail. It’s not too sweet, and infused with lots of herbal goodness. Cheers!