Six-Herb Botanical Juice

A popular between-meal elixir in Germany, this vegan drink recipe features a lovely combination of dried herbs, seeds, and flowers which are readily available in the bulk herb or tea section of your local natural foods store. You can find this European-inspired recipe along with many other ethnic vegan recipes in Mark Reinfeld’s vegan cookbook The 30 Minute Vegan’s Taste of Europe (De Capo Lifelong Books, September 2012), featuring amazing plant-based makeovers of classic European fare.
A popular between-meal elixir in Germany, this vegan drink recipe features a lovely combination of dried herbs, seeds, and flowers which are readily available in the bulk herb or tea section of your local natural foods store. You can find this European-inspired recipe along with many other ethnic vegan recipes in Mark Reinfeld’s vegan cookbook The 30 Minute Vegan’s Taste of Europe (De Capo Lifelong Books, September 2012), featuring amazing plant-based makeovers of classic European fare.

Six-Herb Botanical Juice

Serves 4

Ingredients:

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  • 4 cups water
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  • 2 tablespoons fennel seeds
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  • 2 tablespoons dried lemongrass
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  • 2 tablespoons dried rose hips
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  • 2 tablespoons dried hibiscus flowers
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  • 2 tablespoons dried chamomile flowers
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  • 2 teaspoons dried peppermint leaves
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  • 3 cups freshly juiced apple juice
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  • Sweetener of your choice

Directions:

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  1. Bring water to a boil in a small pot over high heat. Remove from the heat.
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  3. Add the fennel, lemongrass, rose hips, hibiscus, chamomile, and peppermint. Stir well, and allow to steep for 20 minutes. Strain well.
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  5. Add the juice and mix well. Add the sweetener to taste and mix well.
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  7. Pour into 4 glasses with ice.

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