Herbs on the Rocks

4

Portions

Like most Daphnis and Chloe recipes, this one comes from a friend who happens to be a great cook. The difference is that this time we started with a precise question in mind:

How can one use our herbs to make a refreshment that is special and essential? We wanted a recipe that enhances the soft flavor of whole leaf dried herbs. It had to be practical and easy to make.

Christina came up with a series of three-ingredient herbal syrups sweetened with natural Thyme honey – the most revered honey of Greece.

DITTANY, LEMON VERBENA

To serve:

1 shot syrup

2 shots sparkling water
Half slice lemon
optional: Lemon Verbena Infused ice cubes*

* Learn how to make Herbal ice cubes

To serve:

1 shot syrup

2 shots sparkling water

Half slice orange
optional: Dittany Infused ice cubes*

* Learn how to make Herbal ice cubes

Verbena & Thyme honey Syrup

3g Lemon Verbena (1/2 cup)
95g Thyme Honey
190ml Filtered water
Zest of an organic unwaxed lemon, + one slice lemon
Place a small saucepan on the stove. Add the water, honey, lemon slice and zest. Turn on the heat and slowly bring to boil.
Remove from heat & add the Lemon Verbena. Steep for 10 minutes covered, then strain.
Chill for 2hrs before serving.
This is a light syrup with no added sugar – it will keep in the fridge for 10days, but it tastes nicer when fresh.

Dittany & Thyme honey Syrup

4g Dittany from Crete (1/4 cup)
95g Thyme Honey
190ml filtered water (3/4 cup)
Zest of 1 organic unwaxed orange, + one slice for serving
Place a small saucepan on the stove. Add the water, honey, orange slice, and zest. Turn on the heat and slowly bring to boil.
Remove from the heat and add the Dittany. Steep for 10 minutes covered, then strain.
Chill for 2hrs before serving.
This is a light syrup with no added sugar – it will keep in the fridge for 10days, but it tastes nicer when fresh.

Herbs on the Rocks

4

To serve:

To serve:

Verbena & Thyme honey Syrup

Dittany & Thyme honey Syrup

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