There is something wonderfully uplifting about creating drinks with herbs harvested at their seasonal best. Whether freshly picked from the garden or gathered from a windowsill pot, seasonal herbs bring vibrant flavours, natural fragrance, and a sense of connection to the changing year.
In this blog, we share three simple yet elegant recipes that showcase the unique character of Lemon Verbena, Thyme, and Rosemary. Each recipe highlights how herbs can brighten, deepen, or transform a drink, while offering ideas for garnishes that make every glass feel special.
From refreshing spritzers to aromatic syrups, these seasonal combinations are perfect for entertaining or enjoying quietly in the garden. Explore how to make the most of your herbs and bring a little more botanical brilliance to your glass.
Jekka's top tip: for both the Thyme and Rosemary syrups, you can strain any left over into a sterilised bottle and keep for a month in the fridge.
Thyme Apple Sparkler (Mocktail or Cocktail)
| Thyme brings a subtle earthy, slightly herbal-citrusy twist to the sweetness of apple juice, creating a sophisticated but gentle flavour profile. | 
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Ingredients:
- 200 ml apple juice (fresh pressed or good-quality cloudy)
- 15 ml thyme-infused simple syrup (see below)
- Sparkling water (or prosecco, for a cocktail)
- Ice
- Garnish: sprig of fresh thyme + apple slice
For Thyme syrup:
- 100 g sugar
- 100 ml water
- A handful of fresh Thyme sprigs
Steps:
- First, make the Thyme Simple Syrup by bringing sugar and water to a gentle simmer, then adding the thyme, simmer 5 minutes, then cool and strain.
- Once the syrup is cool, in a glass, combine apple juice and thyme syrup over ice.
- Stir, then top with sparkling water (or prosecco, if you want to make it alcoholic).
- Garnish with a sprig of thyme and a thin apple slice.
Mint & Lemon Verbena Ice Cubes for Herbal Mocktail / Gin Cooler
Lemon verbena brings a bright, lemony note, and mint adds a cooling freshness — perfect for summer, or as a refreshing sip in warmer months.
Ingredients:
- Fresh mint leaves
- A handful of lemon verbena leaves
- Filtered water
- Your choice of drink!
Steps:
- Finely chop a handful of fresh mint leaves and a handful of lemon verbena leaves.
- Place into ice cube trays (use silicone for easier removal).
- Fill with filtered water and then freeze.
- When ready to serve, drop a few cubes into lemonade, sparkling water, iced tea, or a gin spritz.
- Garnish your drink with a fresh sprig of mint or verbena as the cubes melt.
Variations: Use elderflower cordial mixed with water for a floral touch; or freeze into tonic water cubes to top up a G&T.
Rosemary Grapefruit Spritzer
| Rosemary is a sturdy herb that bridges seasonal transitions really well, and its piney, aromatic quality pairs beautifully with citrus. | 
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Ingredients:
- 60 ml fresh grapefruit juice
- 30 ml vodka (or skip for a mocktail)
- 15 ml rosemary syrup
- Club soda
- Crushed ice
- Garnish: rosemary sprig + grapefruit slice
For Rosemary syrup:
- 100 g sugar
- 100 ml water
- 2–3 sprigs of fresh Rosemary sprigs
Steps:
- First make the Rosemary syrup by simmering equal parts sugar and water with 2–3 sprigs of Rosemary until sugar dissolves; cool, strain.
- Once the syrup has cooled, add the grapefruit juice, vodka (if using), and cooled rosemary syrup to a glass filled with crushed ice.
- Stir gently, then top with club soda.
- Garnish with a fresh rosemary sprig (you can gently slap it first to release aroma) and a slice of grapefruit.
Variations: Use sparkling water infused with a rosemary sprig instead of soda; or replace grapefruit with pink grapefruit or a citrus blend.
If you love the sounds of this recipe and herb-based cooking check out our Master Classes and other herb-based recipes.