Herb Teas

Thanks to all who helped or came to visit at the POW stand at the Maidstone Sustainability Expo on Sunday. We had a good turn out despite the rain and many people asked for the recipes for the drinks we were giving out.

Local Lemonade: (2 buckets)

2kg white sugar
4 litres water
Zest from 12 local lemons
32 Litres cold water
4 litres fresh lemon juice (20-30 lemons)

Prep: Combine sugar, 4ltr water and
zest. Boil until clear. Allow to cool &
then strain. Refrigerate.
Service: add 32 litres water including
ice, between 2 buckets

Middle Eastern Mint:

5 litres boiling water
10 green teabags
~450g fresh local mint
1.25g white sugar
15 litres cold water

Prep: Add tea, mint and sugar to

boiling water. Simmer for ten minutes.
Strain and cool.
Service: Add 15 litres of cold water
including ice.

Lemon Balm and Lemon Verbena:

5 litres boiling water
~400g local lemon balm
~100g local lemon verbena leaves
15 litres cold water

Prep: Add herbs to boiling water.

Simmer for ten minutes. Strain and
cool.
Service: Add 15 litres of cold water
including ice.

The quantities are industrial but it’s easy to scale down and experiment with the herbs that you or your neighbours may have growing in the garden.

Enjoy!