Friday, June 10, 2011

Back Porch Pruno

I love my herb garden!  I snip fresh herbs and use them every day, sometimes every meal, during the growing season.  Once the real heat of the south settles in they grow faster than we can eat them.  But in the spirit of "waste nothing" I like to use the overflow to make herbal infusions.  It couldn't be easier and it's a great way to use up fresh herbs that you may have in your refrigerator.

In a clean, half-gallon mason jar I placed a bunch of rinsed herbs, stems and all, along with a few (optional) green tea bags then topped it up with filtered water.  I set in a sunny spot on the back deck and let it steep all day. 

The particulars:  I used sweet basil, sweet mint and pineapple sage along with four Numi organic gunpowder green tea bags.  I just wanted a hint of green tea goodness as a pick me up but not so much that it would keep me up if I found myself sipping it in the evening in lieu of chilled wine (FYI: I'm teetotaling until the Independence Day holiday.)

I fished out the herbs and the tea bags and popped the jug in the fridge.  Once chilled, it is ready to drink.  The herbs are so naturally sweet, there is no need to add anything other than some ice and a straw.  It is so good, so refreshing, such a lovely departure from plain water.


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