Wild Summer Herb & Honey Infusion Recipe | Herbal Sparkling Elixir with Lavender, Mint, Sage

A Drink Rooted in Rhythm

This is not a strict recipe – it’s a suggestion whispered by the season.

Choose herbs that speak to you. A handful of Lavender for stillness. Some Mint to cool. Sage if you seek clarity. Or perhaps Calendula, Lemon Balm, Thyme, Borage, Oregano. Let intuition lead. Use what’s blooming in your garden, gathered respectfully from the wild, or found at a local herb stand.

Then stir in raw honey – not just for sweetness, but for its wild yeasts and sun-soaked memories.

How to Make It – Your Way

For a 3-quart (approx. 3-liter) glass jar:

• A generous handful of herbs (fresh or dried)

• 4 tablespoons raw honey

• Cool spring or filtered water

Steps:

1. Place the herbs into a clean jar. Tear large leaves or gently bruise them to release their essence.

2. Add honey and a little warm (not hot) water – just enough to dissolve it. Stir slowly, with presence.

3. Fill the jar with cool water, leaving about 1 inch of headspace.

4. Cover with a cloth, loose lid, or fermentation cap.

Two Pathways:

• Fresh infusion: Let steep for 4–8 hours at room temperature. Strain, refrigerate, and drink within 2–3 days. Serve over ice, with flower petals if you wish.

• Wild-fermented elixir: Leave at room temperature for 1 to 3 days, tasting daily. As natural fermentation begins, you may notice subtle bubbles, a soft tang, and deepened herbal notes. Once the flavor feels just right – bright, not too sour – strain and refrigerate. Enjoy chilled.

The warmer the room, the faster it will ferment. In cooler spaces, the process is gentler. Always use clean utensils and listen to your senses – if something smells off, compost and begin again.

When to Sip

Serve this elixir on warm afternoons, during garden gatherings, or as a quiet pause in the day. It pairs beautifully with stillness, with laughter, or with journaling under a tree.