A foraged floral twist on this classic summer drink. Easy to make, healthy and naturally refreshing, this iced floral brew hits the spot on a hot summer’s day. The sweet notes of the white clover flowers with the added flavours of lavender and mint create a wonderfully delicate concoction.
There are countless options when it comes to brewing herbs & edible flowers. Get creative and play around with your own blends.
(makes 1 litre)
1 cup of dried white clover flowers
3-4 sprigs of fresh lavender
3-4 sprigs of fresh mint
1 litre of water
local raw honey (optional)
1 litre sterilised glass bottle
Wrap the dried white clover flowers, fresh lavender and mint in a piece of muslin or a recyclable cotton tea bag
Bring a large pot of water to the boil, turn down the heat and drop the muslin bag into the water. Let it steep for 8 – 10 minutes, longer if you prefer a stronger flavour.
When it has reached the desired strength, remove the muslin bag (compost the flowers and herbs) and stir in local raw honey if desired. Pour into glass bottle and let cool to room temperature.
Serve over ice with fresh mint, sprigs of lavender and a slice of lemon.
*The tea will keep for up to 3 days in the fridge