This herbal tea is hydrating and thirst-quenching, making it ideal for summer. Traditionally, hibiscus is used in warm climates to help regulate body temperature. According to Chinese medicine, the flower’s sour flavor conserves fluids, helping you maintain water balance, while the mint and lemon verbena cleanse and cool the body while calming the nerves. Basile also likes to make it a concentrate, using less water, so that she can mix in sparkling water later on.
- 1 tbsp dried hibiscus
- 1 tbsp dried mint
- 1 tbsp dried lemon verbena
- 1 quart water
1. Combine ingredients in a mason jar. (Try Ball Wide Mouth Mason Jars)
2. Cover, shake well, and place in a sunny spot on a hot day. By sunset, you’ll have a tasty beverage that will last for several days in the refrigerator if stored with the lid on.
Recipe from Nathalie Basilethe, a classical Chinese medicine practitioner.