Super Natural Every Day (23 page)

I serve these fragrant pale-green cucumber coolers in short vintage water glasses. Think of the coolers as refreshing, non-alcoholic slushies, punctuated with a pop of lime. I try to seek out lemon cucumbers, but English cucumbers do the job as well. You can make a jug and store it in the refrigerator up to an hour ahead of time; just give it a good stir before serving.

Rather than come up with a clever way to fancify iced tea by using this herb or that fruit, I thought I’d share the way I’ve come to enjoy it most: straight up, brewed with whole-leaf tea in a proper teapot. Loose teas are really the way to go, delivering flavourful, smooth infusions. Many of you already know this, but tea bags often use low-grade flecks of tea that are quick to release their tannins. You are more likely to get a bitter, astringent cup of tea by going that route. Also, tea likes to uncurl and float leisurely in hot water as it is brewing, something it can’t do while cramped in a tea bag.

I tend to gravitate toward white teas right now. Generally speaking, I love their subtle sweetness, light body, amber hue, and glossy mouthfeel. Because I like a light tea, I do relatively quick brews ranging from 1–2 minutes. However, brew time is very much a personal preference, and I encourage you to get to know individual teas and their nuances. Appreciate them in the way you might explore wines, beers, or ciders. Play with the amount of tea you use, and play with length of brew.

Many loose-leaf teas can be used for multiple brewings. So, while I call for 1.5 litres water here, you could certainly use the same leaves to infuse, say, 3 litres water resulting in a larger jug of tea. Subsequent brews I let steep progressively longer in 30-second increments.

One of the first things I do anytime I feel a tickle in my throat (or hear a rasp in my voice) is make this simple ginger tea. Each sip is both spicy and soothing, and who doesn’t love the scent of ginger trailing from a hot mug? Some people like to sweeten ginger tea with honey, but I prefer it straight. If you start with a large piece of ginger, go ahead and grate and juice all of it. You can freeze any juice you don’t use in a small plastic freezer bag laid flat. The next time you want to make a cup, just snap off a small piece of the ginger ice, add hot water, and you’re set.

A friend turned me on to this easy-drinking refresher over a spicy Burmese meal years ago, and since then I’ve seen countless riffs on it everywhere—from Paris (where it is called
panaché
) to poolside at the Parker hotel in Palm Springs. Bright, spritzy, and the shade of a sunbeam, you have to have a hard heart not to love a shandy.

As far as beer choice goes, I typically reach for a pilsner (not too bitter or hoppy) or a hefeweizen. Opt for a not-too-sweet (naturally sweetened) sparkling lemonade or lemon-lime soft drink. Some people use ginger ale, too. Glass jars make great vessels for this drink, but any tall glasses filled with ice will do.

Truth be told, I have mixed feelings about rose geranium. With charming pink flowers and hyper-fragrant leaves, it’s pretty but potent. Bakers love to infuse cakes, puddings and jams with it, but its distinctive scent can eclipse everything else if you’re not careful. In the smallest of doses, it couldn’t be lovelier; beyond that, look out.

This is one of the few ways I use it, more an idea than a recipe, really. It’s just a simple way to give a glass of Prosecco or sparkling wine an offbeat twist. Be sure to use champagne flutes to serve, and make the drinks to order. It’s really as much about the aroma from the sparkling wine hitting the herbs as it is about the taste.

Rose geranium can be tough to come by; but if you keep your eyes peeled at your local farmers’ market and ask around a bit, you might have some luck. Be sure it is unsprayed, or, preferably, organic.