Herbs for Summer Beverages: Teas, Shrubs & Mocktails

Cool off with refreshing, herb-infused drinks!

Summer heat calls for drinks that truly refresh. Why settle for boring store-bought options when you can craft your own beautiful, herb-infused beverages? From iced teas and tangy shrubs to sophisticated mocktails, herbs bring bright flavors and gentle wellness benefits to your summer sipping.

Iced Herbal Teas to Soothe and Refresh

• Brew strong herbal tea with mint, lemon balm, hibiscus, or chamomile. Chill and serve over ice with fresh citrus slices. Check out our Summer Tea Blends.
• Add a touch of honey or herbal simple syrup for gentle sweetness.
• Tip: Try cold-infusing overnight in the fridge for mellow flavor.
  
  
  
• Making Simple Syrup

o    1  cup sugar

o    1  cup water

o    1 cup loosely packed fresh herb leaves, savory or sweet you can use any herb or edible flower

Place sugar and water in a small pan over medium heat until sugar is fully dissolved, about 2 minutes. Add the herbs. Allow to steep until the liquid reaches room temperature (15-30 minutes) and strain and discard herbs. Place syrup in a glass container or squeeze bottle if you have it.  Cover and chill for a couple hours. Leftovers can be stored in the fridge for up to a month.  

Herbal Shrubs for Tart Complexity

• Make a shrub (drinking vinegar) with herbs, fruit, sugar, and vinegar.
• Basil-strawberry, rosemary-peach, or thyme-blueberry are classic summer combos.
• Mix 1–2 tablespoons of shrub concentrate with sparkling water for a sophisticated non-alcoholic cocktail.
  
  
  
• Roasted Raspberry-Thyme Shrub
• 2 cups raspberries
• 1 cup sugar
• 8 thyme sprigs (or 2 tsp dried)
• 1 cup apple cider vinegar

Place raspberries in a 9 x 13-inch baking dish and toss with sugar, 6 thyme sprigs. Cover and refrigerate for at least 8 hours or overnight, until raspberries release their juice.  Preheat oven to 400 degrees F.  Bring the pan to room temperature.  Roast the raspberries and their juice for about 25 minutes until the berries start to float.  Remove the pan from the oven and mash the berries lightly with a spoon.  Strain the juice through a fine mesh sieve over a measuring cup.  Pour vinegar over the berries in sieve and press to remove any last juice.  Pour liquid into a pint jar, add remaining thyme and cap with a plastic lid, shake and refrigerate 1 day to 1 week before using.  (Will keep up to 1 year in the refrigerator.)

TO USE: Combine 1 ounce of Shrub with 4 ounces of seltzer or sparkling water.

This recipe is from The Complete Guide to Pickling by Julie Laing (Rockridge Press:2020)

Elegant Mocktails with Garden-Fresh Flavor

• Muddle fresh herbs (like basil, mint, or lavender) with citrus or berries.
• Add simple syrup, club soda, or tonic for a refreshing fizz.
• Example: Faux Gin and Tonic with your own herbal gin blend and tonic water garnished with cucumber and lemon.

Thyme without Gin Mocktail

• Thyme Simple Syrup
• fresh lemon juice
• Substitute gin
• Garnish: thyme sprigs

To make as a single cocktail – 1 part thyme simple syrup, 2 parts fresh lemon juice, 1 part zero proof Gin or regular gin, add to a large rocks glass with ice and about 3 ounces of sparkling water – part as ¾ ounce jigger makes a 6-ounce cocktail.

Closing

Summer herbs are more than just pretty—they’re the secret to memorable drinks that cool and delight. Experiment with your garden bounty and toast to a season of herbal refreshment!