Drink Recipes...
Herbal Teas (new)
4-5 fresh leaves of herb of choice in a cup or mug
Heat water just to a boil.
Pour over herbs. Steep 3-4 minutes. Enjoy
Any herb can be used fresh-- you don't have to dry them.
1 cup sugar
3/4 cup water
Choice of herb (lemon verbena, mint, lavender, lemon balm)
Combine the sugar and water in a small saucepan and place it over medium-high
heat. When syrup comes to boil and sugar is completely dissolved, add
herbs and remove pan from heat. Cover and steep for 30 minutes.
Strain herbs from the syrup. Store in jar in the refrigerator for up to
3 months.
2 T. herb syrup
1 T. lemon juice
Sparkling water or club soda
Fill a glass with ice, add the syrup, lemon juice, and water or soda and
stir.
5 cup water
1 1/2 cup sugar
1/4 cup chopped fresh lavender leaves
1/4 cup dried hibiscus flowers
2 1/4 cup lemon juice
In saucepan, combine 2 1/2 cups water with sugar and hibiscus flowers.
Bring to a boil, stirring to dissolve sugar. Simmer for a few minutes,
then remove from the heat, stir in the lavender leaves, cover, and let
mixture cool.
Strain liquid into a large pitcher or jar, add the remaining water and
lemon juice. Stir.
4 oranges, sliced
1 gallon dry or fruitty white wine
1 cup Grand Marnier or Cointreau Liqeur
2 cup brandy
2 bunches lemon verbena and/or any combination of mint, lemon balm, and
pineapple sage
Fresh seasonal fruits such as, seedles grapes, apple slices, pear slices,
and soft fruits such as strawberries, peaches, star fruit, and kiwis
Place oranges, wine, orange liquer, brandy, and gresh herb sprigs in a large glass container; cover and refrigerate overnight of for seceral days. Four to six hours before serving, add the chopped firmer fruits, and the sliced lemons and limes (these may become bitter if left in for days). Pour sangria into a glass pitcher, adding freshly sliced seasonal fruit; replace the herb sprigs with fresh ones, since they will have discolored. Add frozen fruit just prior to a serving, as it will keep it chilled. Pour sangria into long-stemmed glasses with a splash of club soda or champagne and add a fresh herb sprig.
Recipe From: The Herb Gardener
Cookbook
By: Lucinda Hutson
Fill a 1 gallon jar with water and add the following:
2 family size tea bags
large handful of fresh spearmint, lemon verbena, mexican mint marigold,
or your herb of choice
Sit jar in the sun for several
hours.
Strain herbs out of liquid, pour over ice.