As you might have learned by now, Persians take their herbs very seriously. If you take a trip to Iran, you will notice a lot of pharmacology stores where they sell all sorts of dried herbs, teas, dried nuts and dried fruits as well as herbal water (herb infused water). Back in the day, these stores acted as pharmacies. People believed in natural remedies and the power of herbs and their effects on human health. My grandmother is still a huge believer. I remember when we were kids, she would make these drink mixes all from herb extract fluids and add some sugar (for flavoring) and serve us. She explained that each herb had its own positive effect on your body. For example mint water was meant to have a cooling effect (perfect for summer time) and is also a digestive agent; dill water was great for weight loss; orange blossom water was used to cleanse and moisturize the skin; pussy willow water is meant o a have a calming effect on the stomach and people believe it has a soothing effect on those with heart problems.
Couple of years ago, when I started growing my very small herb-box garden just outside of my kitchen, I was inspired to make some of these tasty drinks that my grandmother used to prepare for us. I also wanted them to be tasty and not-so-flavorless. I started by making simple syrup (equal ratio of water to sugar) and infused it with different herbs. One in particular, is my mint syrup that I use all the time. You'd be surprised how easy it is to make and how many different uses you can have for it. I bottle these syrups and keep in the refrigerator. Since I end up making about 4 cups at times, it keeps well in my fridge for a year. Because of the concentration, you only need to use 1-2 tablespoons of the syrup and then add water or whatever else you'd like. You can make a lemonade/limeade and add this syrup for some extra flavor or even make yourself a Mojito!
Here's how you make them:
Start out by making simple syrup. Boil 2 cups of water and 2 cups of sugar together in a sauce pan, until the sugar is completely dissolved and the mixture starts to boil. Add about a bunch of washed mint to infuse the syrup and let it simmer. You don't want the mint to turn so dark because it will give syrup a bitter taste. Just watch and stir every now and again. Then take the mint out. You should be able to smell a minty mixture in your sauce pan. Let cool and pour in a glass bottle then store in your fridge.
Watermelon-Mint Smoothie
1 cup seedless watermelon cut in cubes
2-3 tablespoons mint syrup (depending on the sweetness you desire!)
4 ice cubes
Blend all the ingredients in a blender and pour into a glass. This should give you an 8oz glass of smoothie. Drink up in this summer heat and cool yourself off!
Have a fabulous rest of the week.
