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Herbal Sweets and Iced Teas

By Luci

Summer is here. So warm weather, too. Our tastes turn. Not-so-sweet sweets appeal. As does cooling iced tea. Speaking of summer - flavoring sweets and teas with herbs is the right move. Fresh herbs from the garden have peak and distinctive flavor, a cut above what is available in cold weather. 


Two of my favorite herbs are lavender and tarragon, both of which seemed like good candidates for a summer sweet. Next - deciding which herbs would create a winning match for iced tea to accompany the sweets. For a match to tarragon, lemon is an excellent and common combination, so lemon verbena was my herbal choice for its fragrance and gentle lemony taste; For lavender, hearty herbs such as basil are excellent partners.



Tarragon Shortbread, Lemon Verbena Iced Tea

Shortbread is of Scottish origin, once considered a desirable luxury even for the well-to do. No wonder. Shortbread is very buttery with a crumbly texture that melts in the mouth, not terribly sweet and quite delicious. It’s called short because of the high fat content which prevents a strong development of gluten and, consequently, the “stretching” of proteins and a cookie that does not rise. 


Shortbread

Makes about 40 cookies 

Ingredients

2 cups all-purpose flour

1/2 teaspoon fine sea salt

1/4 cup finely chopped tarragon leaves, packed

1/2 cup confectioner’s sugar

1 cup softened butter

1 teaspoon vanilla extract


Preparation


  1. Stir together the flour, salt and tarragon in a large bowl.

  2. In a separate bowl, mix well the confectioner’s sugar, butter and vanilla. 

  3. Add that mix to the bowl with dry ingredients. Mix until well blended and a dough has formed.

  4. Form the dough into a rough log shape.

  5. Place the dough log onto a sheet of plastic wrap. Roll the plastic wrap back and forth until the dough log is nicely circular and of even depth.

  6. Refrigerate for about an hour.

  7. Preheat oven to 375F.

  8. Cut the log into 1/4-inch rounds and place on parchment paper. Bake until the edges are brown, 12-15 minutes. Baking time will depend on the height of the log.


Lemon Verbena Iced Tea

The combination of lemon verbena with honey is wonderful. The first time I tried it, I was blown away by the vibrant and delicious taste. Every summer I make and then freeze a simple syrup to use later in many ways.


Preparation

Makes 1 quart

Pour 1 quart of boiling water over 1/2 cup tightly packed lemon verbena leaves and 1/2 tablespoon honey. Cover for 30 minutes. Strain and refrigerate until cold. Pour over ice cubes in a glass.


Lavender Brownies, Basil Iced Tea

Lavender and chocolate marry well, as do lavender and herbs with hearty flavor. Thus, this combination.

Lavender Brownies

Lavender adds a layer of flavor and fragrance to the earthiness of the chocolate.


Preparation

Use your favorite brownie recipe. Add to the dry ingredients in the recipe 2 tablespoons of chopped, fresh lavender buds or 1 tablespoon dried lavender buds. Complete the recipe and  spoon into an 8x8 baking pan. Smooth top. If you wish, sprinkle some buds over the top. Bake as instructed.


Basil Iced Tea

If you like the spicy and mild licorice taste of basil, you will love this refreshing, distinctive iced tea.


Preparation

Makes 1 quart

Pour 1 quart of boiling water over 1/2 cup tightly packed basil leaves and 1 teaspoon sugar. Cover for 30 minutes. Strain and refrigerate until cold. Pour over ice cubes in a glass.


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