Known as meadwort in the 14th century,
meadowsweet (Filipendula ulmaria)
has been used since Chaucer’s day for flavouring wine and beer…
and it makes a fine gingerade in this day and age too.
In my recipe for Meadowsweet Syrup,
just replace the lemons with as much fresh ginger as your taste dicates to make a really refreshing gingerade awash with meadowsweet’s honey, hay and almond aromas
(approx. 2 cm of root ginger, finely chopped, will give you a gentle gingerade, add more fresh ginger if you want more of a gingery kick).