During our summer event, we have been serving water infused with a blend of organic herbs, fruits and edible flowers freshly picked from our kitchen garden. It’s delicious and we’ve been asked over, and over for our recipe. Here it is.
What You’ll Need
- 12-15 leaves of Lemon Verbena
- A jug of water
- 12-15 Rose petals
- 3 stems full of Mint leaves
To Make the Water
Put all ingredients into an empty jug. Fill jug up only a quarter way and let it sit in the refrigerator for an hour. After an hour, fill jug up all the way and enjoy!