Recipe courtesy of Blossom Farm.

Based on a Shaker recipe, this ginger cooler is made to quench thirsts while working in the hay fields.

Ingredients:
1/4 cup sugar
1/4 cup honey
2 cups water
1/2 cup coarsely grated fresh ginger (no need to peel)
14 inch sprig fresh rosemary
2 cups fresh lemon balm sprigs
1 cup fresh spearmint sprigs
1/4 cup freshly squeezed lemon juice
1/2 cup frozen orange juice concentrate
1 quart sparkling mineral water or club soda, chilled

Garnish: lemon balm or mint sprigs

Instructions:
Bring the sugar, honey, 2 cups water, the ginger, and rosemary to a boil in a 2 quart saucepan. Add the lemon balm and mint sprigs, cover and remove from the heat. Let the mixture steep for 30 minutes. Strain the syrup into a pitcher and stir in the lemon juice and orange juice concentrate. Refrigerate until thoroughly chilled. Right before serving, stir in the sparkling water or club soda. Garnish each glass with a sprig of lemon balm or mint. Makes 1 1/2 quarts.