Traditionally July is a hot month in Illinois. I need to stay hydrated, but water loses its sparkle after a while, so I make herb iced teas. This version allows the use of fresh cut herbs to make a tasty tea concentrate that you can keep in the fridge and enjoy for several days.
Explore the summer garden bounty with this tea idea featuring these attributes: peppermint cools, lemon balm brightens, catnip relaxes, and sage adds a soft savory note that ties everything together.
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Fresh Herb Summer Iced Tea
- 5-6 stems catnip
- 4-5 stems peppermint
- 4-5 stems lemon balm
- A bit of sage 1-2 stems.
Place stems in a roaster pan. Pour boiling water over them and let steep 20 to 30 minutes. Chill and store in the refirgerator until ready to serve. Serve over ice with a splash of fresh cool water. Keeps 5 to 7 dsys in the refridge.
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