Most of us have floated mint leaves and lemon slices in water. Or the first Spring leaves of lemon balm. But have you ever used sage leaves?
I picked up Mark Sisson's The Primal Blueprint Cookbook at the library and while fanning through the pages, the making of sage water jumped out. It's the drinking water served at a farm-to-table restaurant, The Linkery, in San Diego. Very simply, you fill a glass or pitcher with cool water and infuse it with sage leaves for a few hours. The sage is wonderfully subtle, yet there, and nicely refreshing. I will be making this often.
lemon thyme & english thyme
Tried out a couple of other unlikely herbs while I was at it. The left is lemon thyme and the right is English thyme. I really liked these, too -- especially the English thyme -- not what I expected, for sure. The flavors of a cold infusion are different from a hot one. If a taste could be described as beautiful, that's how I would put it. Beautiful.
Sage and thyme in water, who'da thunk? I can't wait to experience (because that's really what it is, an experience) other herbal drinking waters -- basil, oregano, rosemary -- it's endless.
I'm realizing the more I know about herbs, the more I know I don't know and the more I know that I don't know. Do you make any unusual infusions?
Also posted at Food Renegade.