1 c. sugar
1 c. water
herbs (a few sprigs of basil, mint, rosemary, or thyme all work well)
1 c. freshly-squeezed lemon juice (about 8 lemons)
water to taste (about 3-4 cups)

Combine sugar, water, and herbs in a small saucepan. Bring to a simmer over medium-high heat, then reduce the heat to low and continue to simmer for about 10 minutes. Remove the syrup from heat and let it sit for while–the longer you let it sit, the more the flavor of the herbs will infuse into the syrup.

Pour syrup through a fine mesh sieve into a pitcher with freshly squeezed lemon juice. Add water to taste and stir. Garnish with sprigs of herbs, flavored ice cubes, or fresh fruit. chopped

Preheat your oven to 425F. Prick the pie shell in a few places with a fork, and bake for 5 minutes. Thaw out the spinach in the microwave, then blot with paper towel to dry it off. In a mixing bowl, beat together the yogurt, eggs, flour and pepper until blended through. Mix in the spinach.

Later the bottom of the crust with mushrooms, cheese and onions. Pour the egg mixture over top. Bake for 15 minutes, then lower the temperatures to 350F. Bake quiche for an additional 30 minutes.