Yield
Makes 14 cups
Photo: John Clark

How to Make It

Step 1

Crush mint leaves and put in a 1-gal. lidded jar. Add lavender and chamomile.

Step 2

Fill jar with water to within 2 in. of rim. Cover and refrigerate 6 hours. Pour through a cheesecloth-lined colander into pitcher for serving.

Chef's Notes

Willow Light, owner of Spa Willamina in Portland, Oregon created this concoction, which is even better the day after it's made.

Spa Willamina, Portland, Oregon

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