I finally got a glass pitcher with a cylinder in the top so that I can easily make herbal waters – cold water sun infusions. These are really the perfect alternative to soda or even to sparkling water in plastic containers.
Why Drink Herbal Water?
With herbal waters, you take a pass on the sugar and whatever else is in packaged drinks you purchase. But you also get a smidgen of phytonutrient and bioenergetic support (that certain je ne sais quoi – a delight of unknown origin) from herbs and other botanicals. Herbs do contain some of the most potent of nature’s medicines, and the flavors and fragrances you experience are those potent antioxidants that provide health-enhancing benefits like calming inflammation and helping to make your internal environment resilient.
How to Make Herbal Water
The recipe is so straight forward – it’s really more of a reminder.
Herbal Water Recipe
Equipment
- Pitcher
Ingredients
- 1 quart water clean, filtered
- 1 /2 cup herbs & flavorings any edible fresh herb, root, flower or spice
Instructions
- Fill a one-quart glass pitcher with water.
- Place herbs and flavorings in something that will allow their suspension in the water - a clean small cloth bag, for example - I have a pitcher made just for sun-tea, with a plastic cylinder attached to the lid. A tea-ball would do the trick. There are an array of options available commercially.
- Place pitcher containing herbs on a sunny windowsill or a sunny spot free from critters.
- Leave for at least an hour, preferably several hours.
- Remove herbs/flavorers, and enjoy as is or over ice. Keeps refrigerated for about a week.
Notes
Here are a few of my favorite herbal water combos I’ve tried over several summers:
- Fresh ginger and English mint – refreshing and delicious
- Lavender and blueberries – sweet and soothing
- Cilantro – like a light green drink – tastes cleansing
- Watermelon and lime – sweet and tangy and what is it about watermelon that just makes me happy?
What’s Your Favorite Herbal Water Combo?
If the idea of botanical cooking appeals, check out Kami McBride’s book, Herbal Kitchen. It’s an inspiration, a classic and uses botanicals in a variety of creative ways, from herbal waters to soups to cordials and even bathing and beauty non-products. Check her out!
Check my other plant medicine and plant-centric recipes.
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Sounds nice, but how much of those things do you put into the water and for how long? Do they stay in until the water is gone or come out like tea having been steeped? Thx
Hi Christine,
Thanks for your question!
Have you ever made sun tea? Same idea works well. On a sunny day, I fill my pitcher with clean water, pack my infuser (for mine it’s a tube connected to the lid) with mint, flowers and whatever else I’m infusing, and I leave it in the sun for a day. For about 2 quarts of water, I use about 1 cup of botanicals. As for leaving it in, if we’re going to drink it up in a day or two, I leave them in. If it’s for the week for example, removing the plant matter will keep the infused water fresh for a bit longer.
All the best,
Annie