Cool down with some easy to make refreshing herbal drinks this summer. Drinking herbal teas and herbal infused waters can quench your thirst, soothe and refresh your body as well as your mind during the sweltering days of summer.
When you have been sweating excessively, your body may feel out of balance, you may begin to feel a little woozy and experience muscle cramping. This is a sign that your electrolytes may be out of whack. Electrolytes are the essential nutrients that help maintain fluid balance in the body. You can make your own healthy herbal electrolyte drinks, which supports your body’s hydration by replacing the lost vital minerals, nutrients, and electrolytes.
VITAMIN AND MINERAL RICH HERBS
Oatstraw (Avena sativa), Nettle (Urtica diocia), and Red Raspberry leaf (Rubus spp.) are all mineral and vitamin rich herbs that are rejuvenating.
Red Clover blossoms (Trifolium pratense) are mineral rich, cools the body, and improves circulation.
Rose Petals and Rose Hips(Rosa spp.) are cooling and soothing.
Lemongrass (Cymbopogion citratus), Lemon Balm (Melissa officinalis) and Lemon Verbena (Aloysia citriodora) cool the body by gently dilating the pores so that heat can escape and they provide excellent lemon flavoring to a blend.
Spearmint (Mentha Spicata) and Peppermint (Mentha piperita) cool and lower body temperature with the added bonus of adding intense flavor and is a digestive aid.
Hibiscus (Hibiscus sabdariffa), Staghorn Sumac (Rhus typhina) and Elderberries (Sambucus) all provide vitamin C , bioflavonoids, and impart a nice red coloring to the tea.
Elderflowers (Sambucus) allow fluids to move easily, are cooling and add a sweet flowery taste to your drinks.
Sage leaf (Salvia officinalis) has an affinity for balancing the fluids in the body where they are excessive. Hot sage tea induces sweating whereas cold sage tea eases excessive sweating.
FRUIT AND HERB INFUSED HYDRATING WATERS – Easy Peasy! 💦
A perfect way to add some flavor to your water and have the health benefits of the cooling and hydrating herbs, fruits and vegetables.
Fill your pitcher or container about ¼ of the way full with the solid items from the suggestions below. When adding fruit such as lemons, slice the fruit into ¼” rounds, berries can be added whole and herbs should be cut into 1 inch strips before adding them to the water. Just add the solid ingredients to the bottom of a pitcher and cover with water. Let infuse for an hour or more and enjoy.
- lemon, lime cucumber
- raspberry, mint, lemon
- lavender flowers, lemon
- basil, cucumber
- strawberries, orange, mint, borage flowers
- blackberries, lemon verbena
- blueberries, lemon balm, lemon slices
- blackberries, anise hyssop, lemon balm, crystallized ginger
- watermelon, mint
- blackberries, sage, lemon
- elderberries, lemon verbena
- kiwi, raspberries, lemongrass, peppermint
The possibilities are endless. Go out into your garden and pick some herbs and fruit to add to your water. It will perk up the taste, cool you and supply some extra vitamins and minerals while giving you a great tasting drink without all the sugar and calories from commercial drinks.
Cooling Summer Drink Recipe Ideas
Cooling Summer Tea
- 1 part anise hyssop leaves and flowers
- 1/2 part lemon balm leaves
- 1/4 part spearmint leaves
- 1/4 part crystalized ginger (add sweetness)
Boil water and then add in the ingredients above. Turn off heat and let steep for 30 to 45 minutes. Strain and enjoy this refreshing and rejuvenating summer tea.
Shiso Longevity Drink
- Red Shiso leaves (Perilla frutescens)
- Sugar or honey
- Lemon Juice or Apple Cider Vinegar
Bring a pot of water to a boil.
While it is boiling strip the leaves off the Shiso stems. Then add the leaves to the water once it boils. Turn off the heat and top with a lid and let steep for 30 minutes. The water should turn brownish and the Shiso leaves will look more green than red now.
Strain out the Shiso leaves. Be sure to “squish” out all the juice from the leaves as it holds on to much of the Shiso flavor and coloring.
Next, while it is still lukewarm add in your sugar to your taste. Then add in your vinegar or lemon juice. When you add one of these ( I use lemon juice and some vinegar) the drink will turn a brilliant red color. Taste it and if you want more sugar then add more to your drink.
You can drink the Shiso juice as is but it is very strong. I recommend diluting it with some water. I like to use the Shiso concentrate and add some sparkling mineral water to it for a refreshing summer drink.
Remember that part of the benefit of Shiso is that it is super anti-inflammatory. So if you are trying to use for reducing inflammation in your body then you should keep the sugar to a minimum in this drink as sugar is inflammatory.
This drink is much like making iced tea. The amounts of sugar and even tea will vary based on your own individual tastes. Shiso has natural preservative qualities and can be kept as a concentrate for making drinks in the refrigerator for months without going bad. You can also freeze the Shiso juice concentrate so that you can enjoy anti-inflammatory drink all winter long.
- • 1 large fresh pineapple
- • 1 ¼ cups sugar
- • 11 sprigs fresh lavender, rosemary, or lemon verbena
- • ¼ cup fresh lemon juice
Cut the peel from the pineapple, remove the core, and cut the fruit into 1 inch pieces. Place the fruit in a food processor and pulse until the pineapple is crushed but not pureed. Put into large pot, add the sugar, 4 cups water, and herb sprigs. Bring to a simmer over medium-high heat. Reduce heat to medium-low heat and cook for 15 minutes. Strain the mixture through a fine mesh sieve. Gently press the solids to extract the juice. Cool and stir in the lemon juice. Serve over ice.
Place lemons in a pot, cover with water about 2-3” above the lemons and add sugar to your taste. This is a concentrate so it will be very strong. Bring to a boil and add a few lavender sprigs. Continue a low boil until the lemons seem to break down, stirring to keep sugar from sticking. Turn off stove and let cool. Strain out the lavender and lemons. This will be your concentrate for the lemonade. I place the concentrate in a jar half full and fill it the rest of the way up with ice or you can just add water to the concentrate.
Hibiscus Chia Berry Drink
- 2 to 4 Tablespoon FGF Hibiscus Tea or FGF Herbal Fruit Tea
- 1 cup of berries fresh or frozen, mashed up
- 2 Tablespoons of raw honey
- 4 Tablespoons chia seed
Add 2 Tablespoons of Hibiscus Tea or Herbal Fruit Tea to a quart canning jar. Cover with boiling water to 3/4 full in the jar. Let steep for 20 minutes and then strain out the tea. Next add the honey sweetener. Mash the berries up and add to the jar. Then add in the chia seeds and stir. Let sit for at least an hour for the chia seeds to plump up. Store in the refrigerator up to 3 days. Shake before drinking.
Basil Lime Fizz
- 2 tablespoons of basil syrup (see below)
- 2 tablespoons of lime juice
- chilled sparkling soda or club soda
Pour the syrup and lime juice into the bottom of glass. Fill glass about two-thirds full with ice. Pour in sparkling water and stir.
– Basil Syrup
- 1-1/2 cup basil leaves
- ½ cup fine baking sugar or regular white sugar
- ½ cup water
- 1/8 teaspoon baking soda
Blanch the basil leaves by plunging them into a small pot of boiling water for 10 seconds. Drain and then plunge them into a small bowl of ice water. Drain again and gently squeeze out the excess water from the leaves. Puree the blanched basil in a blender with sugar, water, and baking soda until you have a dark green liquid (about 30 seconds). Pour the syrup through a fine strainer. Store in refrigerator and it will keep for about 2 to 3 days.
Make some cool herbal drinks to refresh, relax and stay cool this summer! Enjoy life, wellness simplified!