Whether you’re trying to increase your own water intake or impress guests with a fancified version of a classic refreshment, these two herbal waters will elevate drinking water from a mere necessity to a veritable pleasure.
Recipe and photographs by Erin Boyle for Gardenista.
Above: Additions of sweet woodruff, stevia, and strawberry made a sweet thirst quencher. To make the first herbal water, Erin decided on a non-alcoholic riff on the classic German May Wine and gathered sweet woodruff, stevia, and a handful of fresh strawberries.
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Sweet woodruff is a delightful herb that likes to carpet shady spots under trees. Erin used both the flowers and the leaves in her water.
After picking a few stems of sweet woodruff, Erin let the flowers wilt a bit before adding water. Wilting makes the slightly sweet scent of the flowers more pronounced.
Next, Erin harvested a stem of stevia. Stevia is an innocuous-looking herb with a very sweet secret. Often used in a powdered form as a sugar replacement, its leaves can also be used to lend a sweet note to cooking.
She sliced strawberries thinly and added them to the quart jar along with the stevia and sweet woodruff.
Covered with fresh water and refrigerated overnight, this water turned a delightful pale pink color. If you’re going to serve the water to guests, you might decide to strain the water and add fresh strawberries, as the strawberries will lose some of their color overnight.
To learn how to make a refreshing lemon herbal water, visit Gardenista.