4 Herbal Brews to Whip Up from Your Garden

By theadmin

Whip up these fresh, easy brews from your herb garden or local store. These four almost-no-recipe recipes can be varied and adapted as you like.

Basil Ice Cream

Serve as a light, refreshing end to a spring meal. Top with fresh berries, or even some rosemary syrup, if desired.

Make an herb sugar by crushing 1 cup of basil leaves and 1⁄2 cup of sugar together.
Add to a small pot with 1 1⁄2 cups of heavy cream, 1⁄2 cup of milk, and a pinch of salt. Simmer for a few minutes, until sugar dissolves, then remove from heat.
Whisk 4 egg yolks, then slowly whisk them into the cream mixture. Cook over medium-low heat until it’s thick enough to coat your spoon. Remove from the heat and leave for half an hour.
Strain your custard through a sieve into a bowl. Let cool to room temperature, then cover and chill overnight.
Churn in your ice cream maker. Keep in the freezer until ready to serve!

Rosemary Syrup

Bring new life to your sodas, lemonades, and cakes with this fresh simple syrup. Serve splashed into sparkling waters and lemonades, glazed over cakes, or spooned over ice cream.

Add 1 cup of water, 1 cup of sugar, and a handful of rosemary leaves (about 1⁄4 cup) to a small saucepan and bring to a boil.
Stir until sugar dissolves, then simmer for 1 minute.
Remove from heat and let steep for half an hour.
Strain out rosemary leaves and pour into a sterilized glass jar.
When cool, store in the refrigerator for up to a month.

Spearmint Tea

This recipe makes 2 cups of tea—perfect to share with a friend. Spearmint works well, but you can choose any variety of mint you like. Serve on rainy spring mornings and sleepy evenings.

Boil 2 cups of water in a small saucepan. Remove from heat.
Add a handful of fresh mint leaves (around 10-15 leaves).
Steep for several minutes, or until you’ve achieved the desired strength.

Cilantro-Lime Chutney

Serve drizzled over spring vegetables, tacos, and pretty much anything else.

Roughly chop 1 large bunch cilantro, both stems and leaves.
Blend with 1 serrano chile, juice from 2 limes, a dash of sugar, and a pinch of salt until smooth, adding water as needed.
Optional: Add more salt and lime juice to taste.
Cover and chill until ready to serve; it keeps for two days.

Find more edible garden varieties here.