Looking for the perfect complement to Mitchell’s Fresh Mint Chocolate Chunk ice cream? Karen Langan shares a recipe for infused water, which she says was a favorite of her dad’s, who otherwise resisted drinking plain water, even though he knew it was good for him. “He didn’t mind drinking this because it had so much flavor and it almost softened the water, making it more palatable for him to drink in his 90s,” she says. Precision is not mandatory in this recipe. A handful is roughly 6 to 10 stems.
Makes 8 cups
- 1 handful of orange or pineapple mint
- 1 handful of lemon verbena
- 1 handful of pineapple or tangerine sage
- 2 quart pitcher of drinking water
Pick fresh herbs in the morning. Rinse well, shake off the excess water, squeeze and toss them in the drinking water. Refrigerate. At supper time, the herbs will have released their flavors, and the water will appear almost bubbly.