Summer
THE HERBAL
RECIPES EBOOK
21 herbal inspired recipes for you to enjoy the entire summer!
Contents
SECTION 1
Herbal Teas
Hibiscus Mint Cool Down
African Bissap Iced Tea
Floral Calm Down Iced Tea
Ginger Basil Iced Tea
Lavender Mint Iced Tea
Rosemary Lemon balm Iced tea
SECTION 2
Herbal Mocktails
Berry Mint Mojito
Cucumber Mint Cooler
Peached Iced Tea Mocktail
SECTION 3
Herbal Ice Cream
Pineapple Lemongrass popsicles
Strawberry Lemon Balm Popsicles
Ginger Mango Pops
Contents
SECTION 4
Herb Infused Waters
Cucumber Mint Water
Lemon Basil Infused Water
Strawberry and Thyme Infused Water
Rosemary and Orange Infused Water
Peppermint & Watermelon Water
Lemongrass Citrus Infused Water
Orange Basil Infused Water
Lavender & Blueberry Infused Water
Pineapple Mint Infused Water
About
THE AUTHOR
Abril is a herbalist, herbal educator, world
traveler, and farmer whose main goal is to
increase indigenous herbal knowledge within
her community.
She started her luxury tea & wellness company
Beauty Herbs & Tea in 2020 and has made it
her mission to help others who desire to learn
about herbs & start a herbal business. She
created The Tea Business School, where she has
assisted over 2000 people to start their herbal
businesses and gain financial freedom.
DO YOU NEED
MORE HELP? beautyherbsandtea@gmail.com
CHECK OUT MY www.Beautyherbsandtea.com
COURSES
SECTION
01
Summer Teas
HIBISCUS MINT COOL DOWN
ICED TEA
Ingredients:
1/2 cup dried hibiscus flowers
1/4 cup fresh mint leaves
4 cups water
1/4 cup honey or agave syrup
Combine all ingredients in a pot or kettle.
Pour boiling water over the herbs. Let steep
for 10-15 minutes. Sweeten to taste. Enjoy
hot or let tea cool in the refrigerator for 1-2
hours & add ice.
AFRICAN BISSAP ICED TEA
Ingredients:
1/4 cup dried hibiscus flowers
1 orange, sliced (and peels)
3-4 cinnamon sticks
Pineapple or orange slices (optional, for
garnish)
Sweetener of choice
6-8 cups water
Bring all herbs to a boil. Simmer for 20
minutes. Strain tea, and add sweetener to
taste. Enjoy hot or let tea cool in the
refrigerator for 1-2 hours & add ice.
FLORAL CALM DOWN TEA
Ingredients:
2 teaspoons dried rose petals
1 tsp dried peppermint l
1 tsp dried lemon balm leaves
1 tsp chamomile
12-16 oz. of water
Sweetener of choice
Combine all ingredients in a cup. Pour
boiling water over the herbs. Let steep for
10-15 minutes. Sweeten to taste. Enjoy
hot or let tea cool in the refrigerator for 1-
2 hours & add ice.
GINGER BASIL ICED TEA
Ingredients:
4-5 fresh basil leaves
1-inch piece of fresh ginger, sliced
12-16 oz. of water
Honey or sweetener to taste
Combine all ingredients in a cup. Pour
boiling water over the herbs. Let steep for
10-15 minutes. Sweeten to taste. Enjoy
hot or let tea cool in the refrigerator for 1-
2 hours & add ice.
LAVENDER MINT ICED TEA
Ingredients:
1 tsp lavender
1-2 tsp dried mint OR
1 handful of fresh mint leaves
Sweetener of choice
12-16 oz. of water
Combine all ingredients in a cup. Pour
boiling water over the herbs. Let steep
for 10-15 minutes. Sweeten to taste.
Enjoy hot or let tea cool in the
refrigerator for 1-2 hours & add ice.
ROSEMARY LEMON BALM ICED
TEA
Ingredients:
2 sprigs fresh rosemary
Handful of fresh lemon balm OR
2-3 tbsp dried lemon balm
1 lemon, sliced
4 cups water
Sweetener of choice
Combine all herbs in a pot or kettle. Pour boiling
water over the herbs. Let steep for 10-15
minutes. Sweeten to taste. Enjoy hot or let tea
cool in the refrigerator for 1-2 hours & add ice.
SECTION
02
Summer Mocktails
BERRY MINT MOJITO
Ingredients:
handful of mixed berries
handful of fresh mint leaves
1 oz lime juice
1-2 tbsp Honey
Sparkling water
Lime to garnish
Combine berries, mint, and lime, and
honey in a cup. With a muddler, mashed
ingredients until fragrant. Fill the cup with
ice. Add sparkling water, stir, and garnish
with fresh min & lime.
CUCUMBER MINT COOLER
Ingredients:
1/2 cucumber, sliced
1/4 cup fresh mint leaves
1 tablespoon lime juice
1 tablespoon honey
Sparkling water
Ice cubes
Mint sprigs for garnish
Muddle cucumber slices and mint leaves in a glass.
Add lime juice and honey, stirring to combine. Fill the
glass with ice cubes. Top with sparkling water.
Garnish with mint sprigs.
PEACH ICED TEA MOCKTAIL
Ingredients:
1 ripe peach, pitted and sliced
2 tsp of green or black tea
1 teaspoon lemon juice
Juice of an orange
Sparkling water
Ice cubes
Sweetener to taste
In a cup, add tea and steep in hot water for 5-7
minutes. Muddle peaches, orange juice, and
honey in a separate glass. Add 1/4 cup of tea to
the glass & fill with ice cubes. Top with sparkling
water. Garnish with mint sprigs and peaches.
SECTION
03
Herbal Ice Cream
PINEAPPLE LEMONGRASS
POPSICLES
Ingredients:
3 cups fresh pineapple, cubed
1/2 cup water
2 stalks fresh lemongrass, chopped
2 tbsp freshly squeezed lime juice
2-4 tablespoons honey (or to taste)
In a cup, add lemongrass and steep in hot water
for 10-15 minutes. Strain the mixture and let it
cool. In a blender, combine pineapple, honey,
lime juice and the strained lemongrass infusion.
Pour the mixture into popsicle molds and freeze
for at least 4 hours or until solid.
STRAWBERRY LEMON BALM
POPSICLES
Ingredients:
2 cup fresh strawberries, hulled
1/2 cup water
1/4 cup fresh lemon balm leaves
2-4 tablespoons honey (or to taste)
1 tablespoon lemon juice
Blend strawberries, lemon balm leaves, lemon juice,
and honey until smooth. Pour mixture into popsicle
molds. Freeze for at least 4 hours or until solid.
GINGER MANGO POPS
Ingredients:
2 cups mango, cubed
1/2 teaspoon fresh grated ginger
1 tablespoon lime juice
1 tablespoon honey
Blend mango, ginger, lime juice, and honey until
smooth. Pour mixture into popsicle molds.
Freeze for at least 4 hours or until solid.
SECTION
04
Herb Infused Water
CUCUMBER MINT WATER
Ingredients:
1 cucumber, thinly sliced
1 cup fresh mint leaves
1 lemon sliced
4-6 cups water
Ice cubes (optional)
Combine herbs, cucumber, and lemon in a
pitcher. Fill the pitcher with water. Refrigerate
for at least 1-2 hours to allow the flavors to
infuse. Serve chilled, adding ice cubes if desired.
LEMON BASIL INFUSED WATER
Ingredients:
1 lemon, thinly sliced
1 cup fresh basil leaves
4 cups water
Ice cubes (optional)
Combine herbs & lemon in a pitcher.Fill the pitcher
with water. Refrigerate for at least 1-2 hours to allow
the flavors to infuse. Serve chilled, adding ice cubes if
desired.
STRAWBERRY AND THYME
INFUSED WATER
Ingredients:
1-2 cup fresh strawberries, hulled and sliced
8-10 sprigs fresh thyme
4 cups water
Ice cubes (optional)
Combine herbs & fruit in a pitcher.Fill the pitcher
with water. Refrigerate for at least 1-2 hours to
allow the flavors to infuse. Serve chilled, adding
ice cubes if desired.
ROSEMARY AND ORANGE
INFUSED WATER
Ingredients:
1 orange, thinly sliced
2 sprigs fresh rosemary
4 cups water
Ice cubes (optional)
Combine herbs, and fruit in a pitcher. Fill the
pitcher with water. Refrigerate for at least 1-2
hours to allow the flavors to infuse. Serve chilled,
adding ice cubes if desired.
PEPPERMINT AND WATERMELON
INFUSED WATER
Ingredients:
1 cup watermelon, cubed
1/4 cup fresh peppermint leaves
4 cups water
Ice cubes (optional)
Combine herbs & fruit in a pitcher.Fill the pitcher with
water. Refrigerate for at least 1-2 hours to allow the
flavors to infuse. Serve chilled, adding ice cubes if
desired.
LEMONGRASS CITRUS INFUSED
WATER
Ingredients:
2 stalks fresh lemongrass, chopped
1 lemon, thinly sliced
1 lime, thinly sliced
1 orange, thinly sliced
4 cups water
Ice cubes (optional)
Combine herbs & fruit in a pitcher.Fill the pitcher
with water. Refrigerate for at least 1-2 hours to
allow the flavors to infuse. Serve chilled, adding
ice cubes if desired.
ORANGE BASIL INFUSED WATER
Ingredients:
1 orange, thinly sliced
1 cup basil
4 cups water
Ice cubes (optional)
Combine herbs, and fruit in a pitcher. Fill the
pitcher with water. Refrigerate for at least 1-2
hours to allow the flavors to infuse. Serve chilled,
adding ice cubes if desired.
LAVENDER AND BLUEBERRY INFUSED
WATER
Ingredients:
1 cup fresh blueberries
2 tablespoon dried lavender flowers
1 sliced lemon
4- 6 cups water
Ice cubes (optional)
Combine herbs & fruit in a pitcher.Fill the pitcher with
water. Refrigerate for at least 1-2 hours to allow the
flavors to infuse. Serve chilled, adding ice cubes if
desired.
PINEAPPLE MINT INFUSED
WATER
Ingredients:
1 cup fresh pineapple, cubed
1/2 cup fresh mint leaves
4-6 cups water
Ice cubes (optional)
Combine herbs & fruit in a pitcher.Fill the pitcher
with water. Refrigerate for at least 1-2 hours to
allow the flavors to infuse. Serve chilled, adding
ice cubes if desired.
Now Enrolling!
If you would like to learn more about formulating & blending delicious herbal
tea blends, make sure to check out my course Mastering Tea Blending &
Formulation. This course is great for any beginner looking to explore how to
make herbal teas the herbalist and ancestor way. You can find this course along
with other amazing courses in my school The Tea Business School
www.beautyherbsandtea.com
The Tea
Business School
Learn about tea, herbs and
how to grow your hebral Business
Open
Registration
Tea Classes
Business classes
And more!
That's It!
I truly hope you found this information helpful! Everything I mentioned in this
workbook I have used personally, with family members and for my herbal tea business. I
take pride in being able to share my knowledge to help others on their wellness journey!
Happy Tea Making!
Let's keep in touch
@BEAUTYHERBSANDTEA
BEAUTYHERBSANDTEA@GMAIL.COM
YOUTUBE: BEAUTY HERBS & TEA
