Summer Herb Elixir with Basil, Lemon Balm & Shiso
Ingredients
- Herbal Infusion Base:
- 1 cup fresh basil leaves Thai basil or sweet basil
- 1 cup fresh lemon balm leaves
- ½ cup fresh shiso leaves green or purple
- Zest of 1 lemon
- Juice of ½ lemon
- 2 thin slices fresh ginger
- 2 tsp green tea leaves optional – adds mild caffeine & depth
- 4 cups hot water just below boiling
- Sweetener & Finish:
- 2 –4 Tbsp honey agave, or yuzu syrup (to taste)
- 1 tsp orange blossom water or rosewater optional
- 1 tsp apple cider vinegar or a splash of yuzu juice for brightness
- To Serve:
- Ice cubes or crushed ice
- Lemon or cucumber slices
- Extra herb leaves basil, shiso, lemon balm
- Edible flowers optional for garnish
Instructions
- Steep the Herbs:
- Combine basil, lemon balm, shiso, lemon zest, ginger, and green tea (if using) in a large teapot or heatproof bowl.
- Pour in hot water. Cover and steep for 20–30 minutes.
- Strain & Sweeten:
- Strain out herbs and solids.
- Stir in honey (or sweetener of choice), lemon juice, and optional floral water or vinegar/yuzu juice.
- Adjust sweetness and acidity to your liking.
- Chill:
- Let cool to room temperature, then refrigerate until cold.
- Serve:
- Fill glasses with ice.
- Pour over chilled herbal elixir.
- Garnish with lemon or cucumber slices, fresh herb sprigs, and optional edible flowers.