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Sweet Herbal Celebrations

Text and photos by Rosalee de la Forêt.
Ebook designed by Tudor Maier
©2020 Rosalee de la Forêt, LLC. All rights reserved.

No part of this publication may be reproduced in whole or in part, or stored in a retrieval system, or transmitted in
any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission
of the author.
The herbal and plant information in this ebook is for educational purposes only. The information within the ebook
is not intended as a substitute for the advice provided by your physician or other medical professional. If you have
or suspect that you have a serious health problem, promptly contact your health care provider. Always consult with
a health care practitioner before using any herbal remedy or food, especially if pregnant, nursing, or have a medical
condition.
Published by Rosalee de la Forêt, LLC, Methow Valley, WA
First digital edition, September 2020. Published in the U.S.A

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 TABLE OF CONTENTS
Introduction...............................................................................................4
Beverages...................................................................................................5
Cozy Cinnamon & Oats with Berries................................................5
Tulsi & Hibiscus Oxymel......................................................................6
Mulled Cider or Wine ...........................................................................7
Hibiscus & Hawthorn Syrup...............................................................8
Fancy Hot Toddy..................................................................................9
Simply Spiced Hot Toddy.................................................................10
Cakes and Sweet Treats.............................................................................11
Lemon Balm Poppy Seed Honey Cake............................................11
Peach, Blueberry, and Rosemary Crisp..........................................13
Chocolate Cake..................................................................................14
Spiced Carrot Cake............................................................................15
Spiced Rose hip Cake........................................................................16
Sweet Potato Pie................................................................................17
Rose hip Chia Seed Pudding.............................................................18
Frozen Treats..............................................................................................19
Creamy Mango & Cardamom Gelato.................................................19
Golden Milk Ice Cream....................................................................20
Hawthorn and Hibiscus Ice Pops....................................................21
Looking for Herbs?....................................................................................22
About Rosalee............................................................................................23

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 Introduction
Whether you are celebrating love, friendship, accomplishments, rites of passage or even traveling another
year around the sun, intentionally gathering and commemorating our lives with loved ones is one of the
sweetest joys in life.

In 2020 many of us have felt the challenges of physically distancing from our friends and extended relatives.
Parties, hugs and simply hanging out have become scarce or at least very complicated.

But it is through this distance that we can more fully appreciate the simple and deep joys of celebrating
with loved ones.

More so, I believe that these challenging times call for deeper and more intentional celebrations, so that
we can abundantly and deliberately grow joy within our lives.

As a lover of herbs, celebrating with herbal recipes has become one of my treasured family traditions.
Hardly a birthday goes by without my favorite carrot cake (page 15) and the holidays wouldn’t be the same
without mulled cider or wine (page 7).

I’ve gathered these recipes as a special thank you to you for being part of my herbal community. Thank
YOU!

Cheers!

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 Cozy Cinnamon & Oats with Berries
A delicious and nutritious way to enjoy your herbs!
This blend combines the nourishing qualities of
oatstraw with the yumminess of cinnamon and rose
BEVERAGES

hips. Chock-full of antioxidants and nutrients, this

is a staple tea that can be enjoyed day after day. It
goes well with the Spiced Rose Hip Cake (page 16).

Yield: 1 serving

Ingredients
• 1/3 cup dried oatstraw (Avena sativa) (8 grams)
• 2 teaspoons dried rose hips (Rosa spp.) (6 grams)
• 2 teaspoons dried elderberries (Sambucus nigra) (6
grams)
• 1 teaspoon cinnamon chips (4 grams), or 1/2
cinnamon stick broken into pieces

Simmer the herbs in 16 ounces of water, covered,

for 20 minutes.

Strain. Add honey if desired.

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 Tulsi & Hibiscus Oxymel
We have been drinking gallons of oxymels lately
and one of my favorites has been those made with
tulsi. I especially love sweet and sour drinks on a
BEVERAGES

hot summer day as they are dramatically cooling in

nature. 

I have oodles of fresh tulsi in my garden and I

highly recommend growing it yourself ! You can
also substitute dried tulsi for this recipe. If using
dried, fill the jar ½ full with the tulsi (instead of ¾).

Ingredients
• Several handfuls of chopped fresh tulsi (Ocimum
sanctum)
• 1 tablespoon of dried hibiscus 
• 1-3 chopped fresh dandelion roots (or 1-2
tablespoons dried)
• 1/2 cup honey
• 3 cups apple cider vinegar

Fill a quart jar 3/4 full with the fresh tulsi (or half full
with dried tulsi). Add the hibiscus and dandelion root.

Next add honey. If you like things sweeter, you could

add more honey. It’s easy to add too little honey, leaving
you with a drink that is too tart without enough sweet.

Then fill the jar with apple cider vinegar. 

Cover with a glass or plastic lid (avoid metal as it will

corrode). 

Shake well. Let it steep for 2 weeks, continuing to

shake it daily. Strain when ready. 

To use add 1-2 tablespoons to a glass of sparkling

water. Enjoy the sweet, tart and refreshing drink! This
recipe also makes a good salad dressing; simply use
1 part of the oxymel to 3 parts of oil. (For example 1
tablespoon oxymel to 3 tablespoons olive oil.)

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 Mulled Cider or Wine
Mulled wine or cider (apple juice) is a delicious and
warming way to cozy up with herbs in the colder
months. I especially love mulling herbal wines like
BEVERAGES

elderberry.

Ingredients
• 1 tablespoon cinnamon chips (or one cinnamon stick
broken into pieces)
• 5 cloves
• 3 crushed cardamom pods
• 7 peppercorns
• 5 allspice
• 1-2 anise seeds
• Several slices of organic oranges
• 1 bottle of red wine or 32 ounces of apple juice

Add all the ingredients to a medium sized sauce

pan. Simmer on very low heat for 20 minutes. Serve
while warm.

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 Hibiscus & Hawthorn Syrup
This brilliantly red syrup is a versatile way to enjoy
the many gifts of these two heart-nourishing herbs.
I love adding a tablespoon or two to sparkling water,
BEVERAGES

warmed with apple juice or drizzled on ice cream.

You can also use these to make the Ice Pops on page
21.

Yield: 2 cups

Ingredients
• 1/2 cup dried hawthorn berries (60 grams)
• 1/2 cup dried hibiscus calyx (20 grams)
• 2 cups water
• 1/2 cup honey (or to taste)

Combine the hawthorn, hibiscus and water in a

small saucepan and bring to a boil. Simmer for 20
minutes. Strain the herbs, reserving the liquid.

Stir in the honey until combined.

Store in the fridge. Use within 1 week or freeze for

prolonged storage.

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 Fancy Hot Toddy
Spike your internal fires with this deeply warming
and penetrating brew. Hot toddies can be a delicious
cold weather drink as well as provide instant relief
BEVERAGES

when you are feeling cold, stuffy or achy. This blend

of spices is especially chosen for their ability to open
the sinuses (and they taste great!).

If you don’t have access to fresh ginger juice then

use minced fresh ginger and simmer it with the
other spices. This recipe calls for evergreen needles.
Many evergreen needles are edible, but not all. Be
sure you are using edible needles such as Douglas fir
(Pseudotsuga menziesii) and Ponderosa Pine (Pinus
ponderosa).

Yield: 1 serving

Ingredients
• 1/4 cup water
• 1/4 cup cherry juice
• 1 cinnamon stick
• 3 cloves
• 5 whole rose hips (or 1 teaspoon dried and deseeded
rose hips)
• 2 teaspoons evergreen needles, minced
• 1/2 ounce fresh ginger juice (or 1 teaspoon fresh,
minced)
• 1 slice of lemon
• 1 teaspoon honey (or to taste)
• 1 ounce of spirits (whisky, scotch, brandy, vodka)
OR 1 tablespoon of apple cider vinegar

Add the water, cherry juice, cinnamon, cloves,

evergreen needles and rose hips to a small sauce
pan. Simmer at low heat for 10 minutes.

In a large mug add the fresh ginger juice, slice of

lemon, honey and spirits (or vinegar).

Strain the herbs from the simmering mixture and

pour the hot liquid into your mug. Stir well.

Enjoy while warm.

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 Simply Spiced Hot Toddy
Here’s a simpler version of an herbal hot toddy.
These ingredients can be easily found at your local
grocery store.
BEVERAGES

Yield: 1 serving

Ingredients
• 1/2 cup water
• 1 cinnamon stick
• 3 cloves
• 1 teaspoon fresh ginger, minced
• 1 slice of lemon
• 1 teaspoon honey (or to taste)
• 1 ounce of spirits (whisky, scotch, brandy, vodka)
OR 1 tablespoon of apple cider vinegar

Add the water, cinnamon, cloves and ginger to a

small sauce pan. Simmer on low heat for 10 minutes.

In a large mug add the slice of lemon, honey and

spirits (or vinegar).

Strain the herbs from the simmering mixture and

pour the hot liquid into your mug. Stir well.

Enjoy while warm.

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 Lemon Balm Poppy Seed Honey Cake
Gather the heart-lifting lemon balm from your
garden (or farmer’s market or friend’s garden) and
CAKES AND SWEET TREATS

infuse it into this delicious-tasting cake. Serve it

with lemon balm tea (or fresh-infused lemon balm
water) and make it an event with a simple picnic on
your lawn or community green space.

If you don’t have access to fresh lemon balm you

could try using a couple tablespoons of dried lemon
balm in the cake. (I haven’t tried this but it will
probably work.) Or you can omit it in the cake and
simply use it dried for the frosting.

I used a honey bee cakelette pan to make these -

it seemed especially fun because of lemon balm’s
strong affinity for bees. You can bake this cake in a
variety of pans, including muffin pans, 8” cake pans
or even an 8” loaf pan. When using different pans
you’ll need to adjust the baking time. I’ve cooked
this recipe in an 8” loaf pan and increased the baking
time to 60 minutes.

Cake Ingredients
• 1 1/2 cups all-purpose flour (gluten free flour can
be substituted)
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup oil (olive oil works)
• 1/2 cup fresh lemon balm leaves
• 1/2 cup honey
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup buttermilk or thin yogurt
• 2 teaspoons poppy seeds

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 Frosting Ingredients Bake for 30 minutes for a cakelette pan (60 minutes
• 1/2 cup fresh lemon balm leaves (or 1/4 cup dried) for a loaf pan) or until it is brown around the edges
• 1 cup water and a toothpick inserted in the center comes out
• 1/4 cup honey clean.
• 1 tablespoon arrowroot powder
• more poppy seeds For the frosting…
CAKES AND SWEET TREATS

Heat your oven to 3500F. Lightly grease the baking Steep the lemon balm in 1 cup of just-boiled water
pan. for 5 minutes. Strain into a small pan. Add the
honey and stir until it is dissolved.
Finely mince the lemon balm (I use a food processor
for this but a knife is fine too.) Separate two tablespoons of the lemon balm and
honey mixture into a small bowl and allow to cool.
Mix together the flour, baking powder, baking soda
Once the cake is done baking, add the arrowroot
and salt in a medium bowl.
powder to the small bowl of lemon balm and honey
and stir it in well. Add this mixture back into your
In a large bowl mix together the oil, minced lemon
small pan with the lemon balm and honey.
balm, honey and vanilla extract. (I use a cake mixer
for this step). Heat the pan on medium low heat. Whisk the
mixture continuously until it begins to thicken. Pull
Add the eggs, mixing them in one at a time, and it from the heat just as it thickens, otherwise it will
then the buttermilk (or yogurt). continue to thicken and become overly gel-like.

Add the flour mixture in two batches. Mix on low Spoon the frosting over the cake. Sprinkle poppy
speed until combined. Do not over mix. Mix in the seeds on top. Garnish with fresh lemon balm leaves
poppy seeds. Pour the batter into the prepared pan. if desired.

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 Peach, Blueberry, and Rosemary Crisp
This easy-to-make crisp marries the sweetness of
peaches and blueberries with the savory aromatics of
CAKES AND SWEET TREATS

rosemary; a delicious combination that’s perfect for

harvest season. Consider this for dessert or a cozy,
sweet breakfast. This recipe is from our upcoming
companion course to Wild Remedies: How to Forage
Healing Foods and Craft Your Own Herbal Medicine.

Yield: 6 to 8 servings

Cake Ingredients
• 3 or 4 large peaches, sliced with pits removed
• ½ cup blueberries (fresh or frozen)
• 1 teaspoon minced fresh rosemary
• 1 stick butter (½ cup)
• ⅓ cup honey
• ½ cup oat bran
• 2 cups rolled oats
• ½ cup nuts (optional; see Variations below)
• Topping of your choice, such as milk, yogurt, or ice cream

Preheat the oven to 350°F.

Spread the peaches and blueberries in a 9 x 9-inch

baking pan. Sprinkle the rosemary over the top. 

In a medium saucepan, melt the butter. Turn off the

heat and stir in the honey. Add the oat bran, oats,
and optional nuts and stir well to combine. 
• This crisp can be made with many types of fruits.
Spread the oat mixture over the fruit. Bake for 35 to Experiment away!
45 minutes or until the top is golden brown.  • Vegetable oil or coconut oil can be used in place
of the butter.
Enjoy warm with the topping of your choice.  • Sugar or another sweetener of your choice can
be used, but amounts may vary depending on
the sweetener.
Variations: • The oat bran adds additional texture and fiber
(an often missing part of our diets). It can be
• For the optional nuts, almonds, pecans, walnuts, omitted if desired.
hazelnuts, or even sunflower seeds all work • If oats or grains aren’t your thing, consider a fruit
great.  bowl using peaches, blueberries, and rosemary. 

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 Chocolate Cake
CAKES AND SWEET TREATS

Chocolate lovers can celebrate this exceptionally Preheat the oven to 350°F.
dark chocolate cake. Each bite slowly melts in
your mouth while the cardamom spice enlivens Put 1 to 2 inches of water in the bottom pan of
the senses. This is my family’s go-to dessert recipe a double boiler. Melt the bittersweet chocolate and
for potlucks, and we’ve been asked for the recipe coconut oil in the top.
countless times. If you don’t have a double boiler, fill
a pot with 1 to 2 inches of water and place a tight- When they are melted, remove from heat. Add the
fitting bowl over the top. honey and cocoa powder and mix well.

This recipe was published by Hay House in the book Add the coconut milk and mix well.
Alchemy of Herbs: Transform Everyday Ingredients
into Foods and Remedies that Heal. It is used here Whisk the eggs in a small bowl. Add the whisked
with permission. eggs, cardamom, and vanilla extract to the chocolate
Yield: 1 9-inch cake, approximately 16 small mixture and combine well.
servings (or 8 large servings)
Pour the mixture into a slightly oiled 9-inch pie pan.
Ingredients
• 8 ounces bittersweet chocolate Bake in oven for 30 minutes.
• 1⁄3 cup coconut oil
• 1/2 cup honey When the cake is done, the top should be cracked
• 1/2 cup cocoa powder (plus extra, for garnish) but the middle should still be soft and wiggly.
• 1 (13.5-oz.) can coconut milk
• 2 eggs Cool overnight to allow it to set. Sprinkle with
• 1 tablespoon cardamom powder sliced almonds, if desired.
• 2 tablespoons vanilla extract
• sliced almonds, for garnish (optional) Sprinkle some cocoa powder on top before serving.

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 Spiced Carrot Cake
I am a sucker for carrot cake, but most recipes are
full of sugar and tend to be fairly bland. This recipe is
CAKES AND SWEET TREATS

a dense coconut flour cake with a generous amount

of delicious aromatic spices. If you get invited to
my birthday party, this is undoubtedly what we’ll
be serving! I recommend making it a day ahead as
this cake tastes even better the next day. Note: this
recipe only works with coconut flour. Other flours
can not be substituted.

This recipe was published by Hay House in the book

Alchemy of Herbs: Transform Everyday Ingredients
into Foods and Remedies that Heal. It is used here
with permission

Yield: 16 small servings

To make the cake: Preheat the oven to 325°F. In
Cake Ingredients a small bowl, mix the coconut flour, cinnamon,
• 6 tablespoons coconut flour, sifted nutmeg, ginger, cloves, baking soda, and salt.
• 1 tablespoon ground cinnamon
• 1 teaspoon freshly grated nutmeg In a large mixing bowl, beat the eggs, vanilla, maple
• 1 teaspoon ginger powder syrup, and melted coconut oil.
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda Add dry ingredients to wet and mix well. Stir in the
• 1/2 teaspoon salt carrots and raisins.
• 5 eggs
• 1 tablespoon pure vanilla extract Grease a 9 x 9 inch cake pan with coconut oil. Pour
• 1/2 cup maple syrup the batter into the pan and bake for 30 minutes.
• 1/2 cup organic coconut oil, melted Test the center with a toothpick—if it comes out
• 3 raw carrots, grated (peeled if desired) clean, the cake is done.
• 1/2 cup raisins
Remove the cake from the oven and allow to cool
Frosting Ingredients while you make the frosting.
• 8 ounces softened cream cheese
• 1/2 cup softened butter To make the frosting: Cream together the cream
• 1/4 cup maple syrup cheese and butter. Mix in the maple syrup and
• 1 tablespoon pure vanilla extract vanilla extract. Stir in the fresh ginger.
• 1 tablespoon grated fresh ginger
• 1 cup chopped walnuts, for garnish Once the caked has cooled, frost it with the
buttercream frosting. Garnish with walnuts and
serve.

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 Spiced Rose hip Cake
Deliciously aromatic with the fresh, tart flavor of
rose hips, this rose hip cake is a delicious treat to
CAKES AND SWEET TREATS

enjoy with your favorite cup of tea (I love roasted

dandelion root tea!).

Yield: About 9 servings

Cake Ingredients
• 2 cups flour
• 1/4 cup rose hip powder
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon powder
• 1/2 teaspoon nutmeg powder
• 1/8 teaspoon clove powder
• 1/2 cup (1 stick) butter, softened
• 1/2 cup honey Sift together the flour, rose hip powder, baking
• 1 teaspoon vanilla extract powder, baking soda, salt, and spices in a medium
• 2 large eggs, room temperature bowl.
• 1 1/2 cups milk
In a large mixing bowl, beat the butter and honey
together. Add the vanilla and eggs. Scrape down
Frosting Ingredients the sides of the bowl as needed. At a low speed (or
• 1/4 cup dried de-seeded rose hips by hand), beat in the milk until just combined (the
• 3/4 cup apple juice mixture will look lumpy or curdled).
• 1/2 cup (1 stick) butter, softened
• 8 ounces cream cheese, softened Add the flour mixture in three batches, mixing until
• 1/2 cup honey each addition is just incorporated. If necessary, add
a bit more milk. The mixture will be very thick (due
Begin by rehydrating the dried rose hips for the to the rose hips). Do not over mix or it will become
frosting. Place the dried rose hips in a small bowl. thicker and thicker.
Add the apple juice.
Let sit for a minimum of 2 hours or overnight. Bake until a knife inserted in center of the cake
Before using, taste a bit to make sure the rose hips comes out clean, about 50 minutes. Cool before
have softened completely. frosting.

When you’re ready to make the cake: To make the frosting, combine the rehydrated
rose hips mixture, butter, cream cheese, and honey
Preheat the oven to 350°F. Butter a 9 x 9 inch pan. together. Spread evenly on the cake.

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 Sweet Potato Pie
This creamy, aromatic and not-too-sweet dessert
is loaded with flavor and nutrients! This version
CAKES AND SWEET TREATS

contains the same spices you commonly see in sweet

potato pies, but has significantly less added sugar in
the form of honey. This is a delicious dessert that
can also stand in for breakfast. Look for the creamy
orange-fleshed sweet potato variety for this recipe.
Practically any pie shell of your choosing will work
here, from homemade pastry pie doughs to store-
bought pie shells to graham cracker pie crusts. For
this version we made a gluten free almond flour pie
shell.

Ingredients
• 1 lb sweet potatoes (about 2 medium sized sweet
potatoes)
• 1/2 cup melted butter Ingredients (Pie Shell)
• 1/4 cup honey • 2 cups almond flour
• 1/2 cup coconut milk • 1/4 teaspoon salt
• 2 eggs • 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg • 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon • 4 tablespoon butter, melted
• 1/4 teaspoon ground ginger • 1 egg
• 1 teaspoon vanilla extract • 2 tablespoons honey
•  whipped cream (optional)  
Whisk together the dry ingredients in a medium
Begin by boiling or steaming the whole sweet sized bowl.
potatoes until soft, about 45 minutes. (While the
potatoes are cooking you can make the crust.) When In a small bowl mix together the melted butter, egg
done, run the sweet potatoes under cold water until and honey.
they can be handled by hand. Remove the skin.
Pour the liquid mixture into the dry mixture and
In a large bowl mix together the cooked sweet stir until well combined.
potatoes with the rest of the pie-filling ingredients.
Mix until smooth. Press the dough in a 9-inch pie container with your
hands, then use the back of a large wet spoon to
Pour the pie filling into your prepared crust. smooth it out evenly. Nut-based crusts tend to brown
much more readily than those made with other flours
Bake at 3500F for 70 minutes. The pie will still be so do not spread the dough onto the rim.
a little jiggly. Let it cool completely before serving
and serve with optional whipped cream. Your pie shell is now ready for filling.

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 Rose hip Chia Seed Pudding
CAKES AND SWEET TREATS

This simple recipe makes a delicious evening dessert Stir well. Be sure there aren’t any clumps of rose
or a yummy breakfast. Make it in the evening for hips or chia seeds in the bottom.
breakfast the next day or in the morning for dessert
that night. I like to serve it by adding sliced bananas Place in the fridge, covered, for 5 hours or until it
or berries in a small bowl and then adding the thickens into a pudding consistency. If possible, stir
pudding over it. For breakfast it goes well with once or twice while it is thickening.
granola.
Serve warm or cold in small bowls.
Yield: 4 Cups/Servings
Eat within three days.
Ingredients
• 1/2 cup dried and deseeded rose hips (75 grams) A note on substitutions:
• 1/4 cup chia seeds (45 grams)
• 1 cup tart cherry juice (250 ml) You could use fresh rose hips - just be sure to remove
• 1 cup coconut milk (250 ml) all the seeds and chop them well. You may need to
• 1 cup water (250 ml) add a bit less of the liquids for it to turn into a thick
• 1 tablespoon honey or to taste pudding.
• 1 teaspoon cinnamon powder
• 1 banana, sliced (optional) I’ve also made this recipe with apple juice in place of
• berries (raspberries, strawberries, blueberries, etc) the tart cherry juice. Any juice of your choice could
(optional) be used.

Combine all the ingredients, except the optional

bananas or fruit, into a medium bowl with a lid. This
also fits well into a 1 quart glass canning jar.

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 Creamy Mango & Cardamom Gelato
This tropical gelato is so creamy it’s like eating a
cloud. Serve this on a steamy summer evening.
FROZEN TREATS

This is delicious for all occasions but is especially

wonderful as a follow-up to fish tacos with mango
salsa. 

Yield: 1 quart

Ingredients
• pulp from 1 large ripe mango
• 1/4 teaspoon cardamom powder
• 2 1/2 cups coconut milk (or 1 cup milk + 1 1/2 cup
cream)
• 2 eggs

Combine all the ingredients into a medium sized

bowl. 

Puree mixture with immersion blender until smooth

(or use a blender). 

For best results, cover the bowl and put in the fridge
for a couple of hours.

Follow directions of your specific ice cream maker.

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 Golden Milk Ice Cream
Golden milk is a famous beverage from the
Ayurvedic healing tradition. There are countless
FROZEN TREATS

different recipes but all feature the golden-hued

herb turmeric. This recipe combines India’s healing
herbs in a delicious sweet dessert.

Ingredients
• 4 eggs
• 2 cups coconut milk
• 1/3 cup liquid honey
• 2 teaspoon turmeric powder
• 1 teaspoon ginger powder
• pinch freshly ground black pepper
 

In a large bowl, lightly beat the eggs together.

Whisk in the coconut milk and liquid honey.

Add the turmeric, ginger, and black pepper.

Mix until fully incorporated.

Follow the directions on your ice cream maker.

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 Hawthorn and Hibiscus Ice Pops
Celebrate on a hot summer’s day by cooling down
with these refreshing ice pops, which are bursting
FROZEN TREATS

with flavor and color. They are filled with herbs that
are high in flavonoids and healthy fats to cool heat
and inflammation. To make these you’ll either need
ice pop molds or paper cups and popsicle sticks.

Yield: 3 cups, which makes approximately 10 ice

pops.

Ingredients
• 1 3/4 cup hawthorn and hibiscus syrup (page 8)
• 1/4 teaspoon salt
• 1 cup coconut milk
• 1/2 cup raspberries (fresh or frozen)
• ice pop molds

Combine the hawthorn and hibiscus syrup, salt and

coconut milk, stir well.

Add raspberries to your ice pop molds or paper cups.

Then fill with the cooled liquid mixture, leaving a
little room at the top to allow for expansion. Insert
your popsicle sticks.

Freeze for at least 6 hours or overnight.

If using popsicle molds, run them under warm

water for a few moment to help slip the ice pop out.
Enjoy immediately.

Substitutions:
Any berries can be used in this recipe, including
Any type of milk or milk alternative can be blueberries, black raspberries and black berries.
substituted for the coconut milk. The high fat
content of coconut milk gives the ice pops a creamy Any sweetener can be used; amounts may vary
texture. Lighter milks may have a more icy texture. according to the product and personal taste.

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Looking for Herbs?
It’s important to have high quality herbs and spices in your kitchen! Here’s some ways you can find the best herbs.

1. Search for herbal apothecaries near you

2. Visit my listing of herb farms and wildcrafters within the US and Canada to find fresh herbs near you.

3. Visit Mountain Rose Herbs, an online apothecary that sells high quality organic herbs. They are my first choice
for herbs I’m not able to find near me.

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 About Rosalee
Rosalee de la Forêt is passionate about helping
you explore the world of herbalism and nature
connection.

She is the Education Director at LearningHerbs,

a registered herbalist with the American Herbalist
Guild, and the author of the bestselling books
Alchemy of Herbs: Transform Everyday Ingredients
into Foods and Remedies that Heal and Wild
Remedies: How to Forage Healing Foods and Craft
Your Own Herbal Medicine.

She has taught thousands of students in her

online courses: The Taste of Herbs, Herbal Cold
Care, Apothecary: The Alchemy of Herbs Video
Companion and Building Resilience.

Get more herbal recipes and and exclusive herbal

trainings at: HerbsWithRosalee.com.

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 Get more healing herbs in your life
with these books by Rosalee de la Forêt

Explore how to transform

everyday ingredients into foods
and remedies that heal with
Alchemy of Herbs

Get your bonuses at

AlchemyOfHerbs.com

Forage your own healing

foods and learn how to handcraft
herbal medicines with
Wild Remedies

Get your bonuses at

WildRemediesBook.com

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