Make Your Own Refreshing Herbal Drinks

It is easy to make your own herbal drinks using infusions of herbs, spices, and edible flowers from the farmers market, supermarket, or your own backyard. Below, I’ve suggested some combinations and flavorings to get you started.

Suggested Herb, Spice, and Flavoring Combinations

• Spearmint & Pineapple Mint with whole cloves

• Rosemary & Thyme with apple cider vinegar

• Lavender, Basil, & Lemon Balm

• Rose Petals & Lemon Thyme with sliced ginger root and raspberry vinegar

• Lemon Balm & Spearmint

• Rose Geranium & Lavender with cinnamon sticks

• Herbes de Provence with balsamic vinegar

Flavorings:

• Fruit or Herb-based Vinegars (balsamic, raspberry, apple cider)

• Juice of Lemon or Lime

• Honey

• Fruit Juice

Edible Flowers:

• Nasturtiums (peppery)

• Carnations (petals are sweet)

• Bee Balm (mint and oregano)

• Clover (sweet)

• Violets (sweet)

• Pansies (earthy)

• Dandelions (young immature flowers are sweet)

• Lavender (sweet floral)

Optional:

• Sparkling Water

• Red or White Wine

Basic Recipe

Use one tablespoon of fresh herbs or one teaspoon of dried herbs per cup of water. When using spices, err on the side of too few rather than too many, for example 5 or 6 whole cloves, 1 or 2 cinnamon sticks, or 2 or 3 slices of fresh ginger root.

Place herbs in a non-aluminum bowl and boil the water. Pour the boiling water over the herbs and steep for 10 to 15 minutes. If you plan on adding sparkling water, steep for 30 to 45 minutes for a more concentrated drink. Strain and discard herbs. Add a tiny bit of honey or juice to sweeten if desired, and then add a few drops of vinegar and sparkling water or wine (optional).

Pour into a carafe or old wine bottle and chill in an ice bucket filled with a few sprays of flowers. Place an edible flower in each glass and enjoy!

-Heleigh Bostwick Staff Editor

Growing up in Vermont, her education and work as a botanist and landscape architect, and now her job as a mom of twins, have all contributed to Heleigh’s “Green Living” lifestyle. She has a BA in Botany from Connecticut College and a Master of Landscape Architecture from the University of Pennsylvania.