Summer Solar Infusion Recipe

SUMMER SOLAR INFUSION

Today is the summer solstice, the first day of summer and the longest day of the year. The summer solstice has been celebrated since ancient times all around the world to mark the beginning of summer. The word solstice comes from the latin word ‘solstitium’ and ‘sol’ means sun. Today is a day to honour the sun and all the magic it brings to the earth.

To celebrate this special day I want to share a recipe for a solar infusion. A solar infusion uses loose herbs to make a tea, but instead of boiling water to make a hot infusion, a solar infusion uses the sunlight to slowly extract the beneficial properties of the herbs into the water. This is the best way to drink herbs because the minerals and vitamins are extracted slowly and gently over a longer period of time transforming it into a very powerful healing remedy.

Today is the perfect day to learn how to prepare this simple therapeutic drink that you will want to make all summer long. I made this recipe with dried hibiscus flowers and nettle leaves. I chose these two ingredients for their medicinal benefits and I also like the flavours they bring out in each other. This is a refreshing beverage to enjoy on a hot day sitting under the healing rays of the sun.

HEALTH BENEFITS

Hibiscus Flowers are a great source of antioxidants, vitamin C, calcium, iron, magnesium, iron, phosphorus, potassium, sodium, and zinc as well as B vitamins like niacin and folic acid. Drinking a hibiscus infusion lowers blood pressure and protects the liver from toxins.

Stinging Nettle Leaf is a nutritious mineral-rich wild herb. It’s used to treat arthritis, eczema and inflammatory conditions. It’s also a great detoxifier and flushes toxins from the body. Drinking it in an infusion also helps stimulate blood flow and circulation.

HOW TO MAKE A SUMMER SOLAR INFUSION

To make a solar infusion you will need 1 tablespoon of dried herb per each cup of purified water. For this recipe, I used 2 tablespoons of dried nettle leaves and 2 tablespoons of dried hibiscus flowers.

It’s important to choose organic loose leaf herbs when making infusions whether hot or cold because the water will also extract any chemicals or pesticides that might have been sprayed on the crop.

Put all the herbs into a glass pitcher, if they are large pieces you can break them up in your hands but don’t make them too small or it will be hard to filter them later. Add 4 cups of cold purified water and leave the pitcher outside under the sunlight to infuse for a minimum of 1 hour or longer. The longer you leave it out the more it will infuse but don’t leave it longer than 8 hours.

The colour of the water will change from clear to a deep ruby red thanks to the hibiscus flowers. Once it’s ready you will need to filter it with a fine-mesh strainer into a large bowl. If there are herbs floating in the water then you can strain it twice.

Next, pour the infusion back into the pitcher and place it in the fridge to cool off. Once it’s cold serve as is or you can add some freshly squeezed lemon, a few pieces of cut fruit or a sprig of mint. If you prefer it a little sweet then add a teaspoon of maple syrup. I like to drink mine the way it is with a slice of lemon.

This infusion is slightly tart and earthy and very freshening served cold on a hot summer day. Drink it right away or you can store it in the fridge for up to 24 hours.

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SHOP MY FAVOURITE PRODUCTS TO MAKE THIS RECIPE

♡ I love these fine mesh strainers great for decanting the herbs.

♡ You will also need a glass pitcher for serving . I love this one that comes with a lid.

♡ I love these crystal stemless glasses that are Made In Italy and also perfect for wine.

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Summer Solar Infusion

Yield: 4

Author: Michelle Pedullà

Prep time: 5 MinInactive time: 1 HourTotal time: 1 H & 5 M

Ingredients

• 2 tbsp dried nettle
• 2 tbsp dried hibiscus leaf
• 4 cups purified water

Instructions

1. Add the nettle and hibiscus to a large glass jar or pitcher and add 4 cups of cold purified water.
2. Leave the glass pitcher out in the sunlight and let it infuse for a minimum of 1 hour or longer.
3. Once ready filter it with a strainer into a large bowl. Strain twice if necessary. Then pour it back into the pitcher and place it in the fridge to cool
4. Once it's cold pour into glasses and serve with a slice of lemon, some chopped fruit or fresh mint. Enjoy!

Notes

• The longer you let the herbs steep the more potent the infusion will be.
• Infuse for up to a maximum of 8 hours.
• Consume this infusion within 24 hours.
• If you prefer it a little sweeter you can add a teaspoon of maple syrup to each glass.

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Hi I’m Michelle

I’m a certified nutrition specialist, herbalist, and plant-based recipe developer. I'm an ambassador for healthy living and clean eating promoting a diet free from processed foods.

Try out some of my healthy recipes or shop my limited-edition seasonal wellness remedies. I also offer 1:1 personalized nutrition coaching for anyone serious about transforming their health.