Cold-brew ice tea with garden herbs

This year’s herb garden has truly outdone itself, bringing an abundance of flavors right to our kitchen. From pinching leaves to harvesting fragrant herbs, we've been busy preparing for the winter months. The dehydrator has been working tirelessly, rewarding us with jars filled with dried rosemary and basil, perfect for winter dishes.

With the summer heat, I often found myself reaching for refreshing drinks, and recently I began experimenting with iced teas infused with our homegrown herbs. An idea struck me: why not take advantage of the vibrant flavors of rosemary and basil to enhance my beverages?

After a few delightful trials, I discovered the perfect method to create a refreshing iced tea. Here’s a simple recipe that combines the warmth of basil and the earthiness of rosemary:

Rosemary Basil Iced Tea
Ingredients:
- 4 cups water
- 2 tablespoons dried basil
- 2 tablespoons dried rosemary
- 2 tablespoons honey (optional)
- Ice cubes
- Lemon slices (for garnish)

Instructions:
1. Boil the water in a saucepan.
2. Remove from heat and add the dried basil and rosemary.
3. Let it steep for about 7 hours in the fridge (overnight is ideal).
4. Strain the tea into a pitcher, discarding the herbs.
5. Sweeten with honey if desired, and serve over ice with lemon slices.

I found that the key to a flavorful iced tea is to only add the herbs when you're ready to serve. This way, each sip bursts with the essence of rosemary and basil, making for a perfect summer drink!