I quartered the recipe to see if I liked it before making a pitcher full.
Very nice served chilled but equally enjoyable hot!
Yield: Makes 14 cups
- 1 loosely packed cup fresh mint leaves
- 2 tablespoons dried culinary lavender
- 1 1/2 tablespoons dried chamomile (or 4 chamomile tea bags)
1. Crush mint leaves and put in a 1-gal. lidded jar. Add lavender and chamomile.
2. Fill jar with water to within 2 in. of rim. Cover and refrigerate 6 hours. Pour through a cheesecloth-lined colander into pitcher for serving.
1/4 cup loosely packed mint leaves
1/2 tsp. lavender
1/8 cup chamomile flowers but I think I could have doubled this
After steeping 5-7 minutes, I thought it made a flavorful hot tea.
I allowed it too cool completely without straining and did not think it became bitter or too strong.
Sweetened with honey and served over ice.