Herbal elixirs are so refreshing in the heat. A wonderful blend for summer includes dried nettles and mint leaves. Simply steep the herbs (you could also try others, such as lemongrass, lemon verbena, or lemon balm) with hot water and allow to cool. Then strain through a fine sieve or coffee filter. Stir in a little honey or sugar to add sweetness if desired. We’ve served up this mix, garnished with limes and sliced English cucumbers, in Jarrod Futscher’s elegant wine decanter, 8 x 8 x 6 in., and lowball glasses. Futscher, founder of TAKTTIME near Pittsburgh, received an Award of Excellence at ACC’s 2024 American Craft Made Baltimore Marketplace.
/ Decanter: $150. Glasses: $65 each / takttimedesign.com
Nettle Mint Tea
Serves 2–4
½ cup dried nettles
¼ cup dried mint leaves (or try other herbs, such as lemon balm, lemon verbena, tulsi, dandelion leaf, lemongrass)
4 cups boiling water
Honey, if desired for sweetening
In a large, heatproof 4-cup glass measuring pitcher (or a teapot), pour the boiling water over the nettles and mint. Cover and allow to steep for 20 minutes. Strain and cool, adding sweetener if desired. Chill before serving. For a fun garnish, slice English cucumbers lengthwise with a mandoline or a vegetable peeler.
Glassware by Takttime Design.
