Spearmint Essence Recipe

Spearmint Essence by New Zealand Herbal Brew

The easiest way to extract flavour from herbs and spices and to create a shelf-stable product, is to use alcohol.  Alcohol is both a very effective a solvent and preserving agent. 

To create an essence, choose your alcohol from vodka, being the most commonly used, or Bacardi, which has a slight vanilla flavour or another spirit, then select your herb and add it to the alcohol and allow it to steep for anywhere from a few days to weeks or months.

Making vanilla essence using Bacardi is quick and easy. Fill a small jar or bottle with Bacardi, e.g. an old maple syrup bottle is good.  For a bottle of that size you will need to add two vanilla pods that you have cut open and scrapped the seeds from.  Add the pods and the seeds to the bottle, shake and allow to steep in your pantry for a month or two before using.  Leave the pods in the bottle and as you near the bottom of the bottle, top it up again with Bacardi and add a new pod.  I usually have three or four bottles on the go so there is always a spare bottle on hand.

 

Spearmint Essence Recipe

Ingredients:

  • 2/3 cup of Vodka (any vodka over 30% ABV is ideal)
  • 1 tablespoon of spearmint tea

Method:

  1. Add the ingredients to a clean jar or bottle and allow to steep for 2-3 days. 
  2. Strain and discard the spearmint tea, then re-bottle the essence into a clean bottle or jar. 
  3. Be sure to label your essence.

This will keep indefinitely in your pantry and can be used to flavour icings, marshmallow or coconut ice, or other baked goods. 

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Lemon Verbena & Lemon Syrup

Lemon Verbena & Lemon Syrup by New Zealand Herbal Brew

This recipe is a delicious, quick and easy syrup that can be made into a non-alcoholic drink with the addition of soda water or created as an alcoholic beverage with the addition of both soda water and gin or vodka.

INGREDIENTS
  • 175ml lemon juice (from approximately 2 large Meyer lemons)
  • 1 heaped tablespoon of lemon verbena whole leaf tea
  • 1 cup of sugar

 

METHOD
  1. Add all ingredients to a small saucepan and bring to a simmer.
  2. Simmer for 5-10 minutes.
  3. Remove from heat and allow to cool.
  4. Strain into a sterilised bottle and store in the refrigerator for up to one week.
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Blue Butterfly Pea Curacao Syrup

Blue Butterfly Pea Curacao by New Zealand Herbal Brew

This is a homemade non-alcoholic version of blue curacao using the blue butterfly pea flowers to create the blue-purple colour.  It is lightly-spiced and delicious.  Use the syrup to create interesting alcoholic or non-alcoholic beverages. 

As the syrup is heavier than most other beverages, it will sink to the bottom of the glass when added to juice or soda.  It is best to add the syrup to the glass first, then add ice, and slowly add your other beverage on top to create a layered effect.

INGREDIENTS
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon cinnamon pieces (finely cut)
  • 4 whole cloves
  • Dried zest of 4 small oranges
  • 1 cup sugar
  • 1 cup water
  • 2 heaped tablespoons blue butterfly pea flowers
METHOD
  1. Add all ingredients to a small saucepan and bring to a simmer.
  2. Simmer for approximately 5-10 minutes (the longer it simmers, the thicker the syrup will become)
  3. Remove from heat and allow to cool.
  4. Strain and pour into a sterlised bottle.  Store in the refrigerator for up to one week.
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Spearmint & Lime Mojito Syrup

Spearmint & Lime Mojito Syrup by New Zealand Herbal Brew

Using spearmint tea, it is easy to create a delicious mojito-style of syrup that can be added to soda water to create a non-alcoholic beverage or made with the addition of white rum for a classic mojito.

 

INGREDIENTS
  • 200ml lime juice
  • 1 tablespoon spearmint tea
  • 1 cup of sugar

 

METHOD
  1. Place add ingredients into a small saucepan and bring to the boil. 
  2. Simmer for approximately 5 minutes, then remove from heat and allow to cool.
  3. Strain into a sterilised bottle and store in the refrigerator for up to one week.
  4. To remove the fine particulate matter from the tea, strain through a cheese cloth or fine tea strainer.
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Hibiscus Grenadine

Hibiscus Grenadine by New Zealand Herbal Brew

This is a very simple yet delicious and versatile recipe with a very vibrant colour.   This is great for use in both non-alcoholic and alcoholic beverages, and is also excellent for sweetening sour apples in apple crumbles or stewed apples, giving them a lovely pink colour.

A healthier, less shelf-stable version could be made using fresh or dried stevia, although it will not thicken to a syrup and would require a thickening agent such as agar agar or corn flour.

INGREDIENTS
  • 2/3 cup pomegranate seeds (approx. 1 medium fruit or 1 packet of pre-packaged seeds)
  • 1/2 cup sugar
  • 1 Tablespoon orange zest (juice the oranges and use as the orange juice part of the drink)
  • 1/8 cup Hibiscus flower tea
  • 1/2 cup water
METHOD
  1. Bring everything to a boil in a saucepan and allow to simmer for 5-10 minutes to thicken the syrup a little.  The longer the syrup cooks for, the thicker it will become.
  2. Remove from heat and allow to cool before straining into a clean vessel.
  3. Store in the refrigerator for up to one week.
SERVING
  • As the syrup is very heavy in nature, you can add it to a glass of orange juice or lemonade and it will sink to the bottom of the glass. 
  • You may also add the syrup to the glass first, then fill the glass with ice and gently pour your orange juice or lemonade over the ice and the syrup will still remain on the bottom of the glass.
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Hibiscus Grenadine by New Zealand Herbal Brew
Hibiscus Grenadine by New Zealand Herbal Brew
Hibiscus Grenadine by New Zealand Herbal Brew
Hibiscus Grenadine by New Zealand Herbal Brew
Hibiscus Grenadine by New Zealand Herbal Brew

Herbal Shortbread

Herbal Shortbread by New Zealand Herbal Brew

Based on the shortbread recipe from the 1986 version of The Edmonds Cookbook, the possibilities for shortbread flavour creations are endless by adding herbs (fresh or dried), spices, nuts, seeds, peppermint candy canes or other boiled lollies.

INGREDIENTS:

  • 225g butter
  • 125g icing sugar
  • 125g cornflour
  • 220g flour.

 VARIATIONS:  

  1. Elderflower: 7g of dried and ground elderflowers.  
  2. Rose & Blackcurrant: 3g of dried and ground roses (calyxes removed) and 5g of blackcurrant powder.  
  3. Hibiscus & Orange: 6g dried and ground hibiscus flowers (hibiscus sabdariffa) and 1 teaspoon of fresh orange zest.  
  4. Spearmint: 3g of dried and ground spearmint.  These are really lovely plain, but also very tasty sandwiched together with spearmint icing using fresh or dried spearmint or spearmint essence.  
  5. Pistachio & Lime: 35g chopped pistachio nuts and 1 teaspoon of fresh lime zest (these are great iced with white chocolate and sprinkled with fresh lime zest).  
  6. Gin Flavours:  6g Juniper berries dried and ground, 1g Angelica root dried and ground, 1 teaspoon fresh lemon zest.  Roll in caster sugar before baking.

METHOD: 

  1. Cream the butter and icing sugar until light and creamy.  
  2. Add the cornflour, flour and any fresh or dried herbs, spices etc. and mix until well combined.  
  3. Use your hands to shape the dough into a round or square sausage.  
  4. Cut into 1cm slices or thinner if desired.  
  5. Roll or coat in any coatings if using, such as caster sugar, hundreds and thousands, crushed peppermint candy canes etc. or press patterns into them using a fork or other patterned tool.
  6. Bake at 150C for approximately 25-30 minutes.  
  7. Remove from oven and transfer to a wire rack to cool.

NOTES:

  • Shortbread can be iced or glazed or sandwiched together with flavoured butter cream icing or simply enjoyed plain.  
  • It makes a great accompaniment for desserts and can be used as the base for individual cheesecakes, served as an ice cream sandwich, or crumbled over a dish to add a crunchy component.  
  • The biscuits can be stored for a month or so at room temperature if not iced or frozen for up to six months.
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Juniper, Angelica & Lemon Herbal Shortbread by New Zealand Herbal Brew
Juniper, Angelica & Lemon Herbal Shortbread by New Zealand Herbal Brew
Rose & Blackcurrant Shortbread by New Zealand Herbal Brew
Rose & Blackcurrant Shortbread by New Zealand Herbal Brew
Peppermint Candy Cane Herbal Shortbread by New Zealand Herbal Brew
Peppermint Candy Cane Herbal Shortbread by New Zealand Herbal Brew
Pistachio & Lime Shortbread by New Zealand Herbal Brew
Pistachio & Lime Shortbread by New Zealand Herbal Brew
Spearmint Herbal Shortbread by New Zealand Herbal Brew
Spearmint Herbal Shortbread by New Zealand Herbal Brew
Elderflower Herbal Shortbread by New Zealand Herbal Brew
Elderflower Herbal Shortbread by New Zealand Herbal Brew

Spearmint Chocolate Chip Ice Blocks

Spearmint Chocolate Chip Ice Blocks

These have a delicate spearmint flavour and a nice texture (not too icy).  They can be chocolate-dipped for extra decadence and the avocado can be changed out for either banana or fresh coconut flesh.

I tried two versions: one using Spearmint Tea (the dried herb) and the other using fresh Spearmint.  Either works well.

 

INGREDIENTS

  • If using Spearmint Tea – Use 2 tablespoons of the tea and grind it into a powder
  • If using fresh Spearmint, Use 7g of fresh leaves, finely cut up
  • 1/2 cup coconut cream
  • 100g avocado
  • 2 tablespoons maple syrup
  • 2 teaspoons lemon juice
  • 1/2 teaspoon vanilla
  • 7 pieces (or thereabouts) 72% chocolate cut into fine pieces

 

METHOD

  1. Add all of the ingredients except the chocolate, to a blender and blend until smooth.
  2. You may need to use a tamper to push the mixture down into the blades.
  3. Once mixed, use a spatula to remove the mixture from the blender into a bowl.
  4. Mix in the chocolate pieces, then carefully spoon the mixture into the ice block moulds.
  5. Remember to add your ice block sticks at this point, then place them in the freezer to freeze until hard.
  6. Once frozen, either eat them as they are or chocolate coat them if extra deliciousness.

 

NOTES:  To make a quick chocolate coating, use 4 tablespoons of melted coconut oil and to that add 2 tablespoon of cocoa and 2 tablespoons of maple syrup.  Mix together and spoon over the frozen ice blocks.

Hibiscus & Rose Tea Jelly Tip Ice Creams

Hibiscus & Rose Jelly Tip Ice Creams by New Zealand Herbal Brew

The flavour from the hibiscus flowers and rose buds in the jelly part of this ice cream are really quite stunning and delicious.  You could use any tea flavours you like to make the jelly, or even use wine, cider or kombucha along with tea.

JELLY INGREDIENTS

  • 3/4 cup water
  • 1 T rose buds (heaped)
  • 1 T hibiscus flowers (heaped)
  • 2 T maple syrup
  • 2 1/2 teaspoons corn flour to thicken the mixture

ICE CREAM INGREDIENTS

  • 175g frozen banana (approximately 2 medium bananas)
  • 162g (approx.) frozen pineapple juice (take 1 tin of pineapple pieces, strain the juice off and freeze in ice cube trays, use all of the frozen juice)
  • 2/3 cup coconut cream
  • 80g pineapple pieces
  • 1 T icing sugar

CHOCOLATE COATING INGREDIENTS

  • 2T dark cocoa
  • 2T maple syrup
  • 4 T coconut oil
  • (or for a richer coating, try Whitakers 72% dark chocolate instead)

METHOD – JELLY

  1. Make the tea by adding the boiled water to the hibiscus and rose buds in a heat proof jug.
  2. Stir and allow to steep for 5-10 minutes, then strain and add the tea to a small pot, along with the maple syrup and bring to a boil.
  3. In a small dish, add 2 teaspoons (approximately) of cold water to the corn flour and mix well.
  4. Turn the heat down on the stove and stirring the tea vigorously, slowly pour in the corn flour mixture.
  5. Keep stirring until the mixture becomes clear and thickens. 
  6. Remove from the heat and allow to cool to a luke-warm temperature.
  7. Divide the mixture between four ice block molds and freeze while you make the ice cream.

METHOD – ICE CREAM

  1. Add all of the ingredients to a high-speed blender and on a low setting, carefully blend everything until it is well combined.  You’ll need to use the tamper to push the mixture down into the blades as it will become very thick.
  2. Spoon the mixture on top of the jelly mixture in the ice block molds.
  3. Add your ice block stick to each ice cream at this point.
  4. Return to the freezer and freeze for several hours or until hard.

METHOD – CHOCOLATE COATING

  1. Melt the coconut oil, then add the maple syrup and cocoa powder.  Mix well.
  2. Have a baking tray lined with tin foil ready to go so you can place the coated ice creams on  there.  (Due to the tricky nature of the chocolate coating and the melting ice cream, you may have to keep the tray in the freezer and ‘ferry’ each newly coated ice cream to the freezer)
  3. Run the ice block molds under hot water to loosen them, and carefully pry them out as you need them. 
  4. Spoon the chocolate coating over the ice cream until it is well covered.
  5. Freeze until ready to eat.

NOTES

  • If the jelly tip falls off the ice cream when you attempt to chocolate coat it, simply sit it back on top of the ice cream and gently push it together.  The chocolate will help to hold it in place.
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Hibiscus & Orange Syrup With Baked Pears

Hibiscus & Orange Syrup with Baked Pears by New Zealand Herbal Brew

Delicious is an understatement for this dessert.  The Hibiscus & Orange Syrup can lend itself to many different desserts and perhaps even a chicken dish.

Ingredients – Syrup
  • 1 teaspoon Hibiscus Flower Tea
  • Zest and juice of a small orange
  • 1 tablespoon maple syrup
  • 3 whole cloves
  • 3 teaspoons corn flour to thicken the syrup
  • 1 cup boiled water
Method – Syrup
  1. Make the hibiscus tea by infusing the flowers in the boiled water for 5 minutes.
  2. Strain and add to a small pot.
  3. Add the orange zest and juice, the maple syrup and cloves and bring to the boil.
  4. Turn down the heat.  Mix the cornflower with a small amount of water to make a runny paste, then add it to the pot stirring constantly.
  5. Continue stirring until the mixture thickens and becomes clear.
  6. Remove from the heat and allow to cool.
Ingredients – Baked Pears
  • 4 ripe pears, peeled
  • 1/4 cup chopped almonds
  • 1/4 cup chopped dates
  • 2 tablespoons butter
Method – Baked Pears
  1. Carefully remove the core leaving the stalk intact.
  2. Mix the almonds and dates together.
  3. Stuff each pear with the almond and date mixture, packing it firmly into the pear.
  4. Place in a baking dish and add the butter to the dish.
  5. Bake at 180C for approximately 1 hour – take care to check them regularly to ensure they don’t burn.
  6. Remove from oven and arrange on serving dishes.  Spoon over the syrup.
  7. Serve with Cointreau-infused chocolate avocado mousse and whipped cream.
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Gin Infusion Recipe

Gin Infusion Recipe by New Zealand Herbal Brew

After trialing several different infusions, this one was the winner by a mile by our gin enthusiast-relatives! 

Its the grapefruit that really gives it a lovely lift and vibrancy.

Create your own blend, use the recipe below or divide the litre of vodka into two or four and create a series of recipe variations using different citrus and varying ratios of herbs and spices.

 

Ingredients
  • 1 litre vodka
  • 16g Juniper Berries
  • 4g Angelica Root
  • 4x Cardamom Pods
  • 12g Coriander Seeds (crush lightly)
  • 3.5g Liquorice Root
  • 2g Cinnamon (cassia) – either pieces or quills (not powder)
  • 1/6 teaspoon (yes, one sixth of a teaspoon or 1/2 gram) Orris Root Powder
  • 4 teaspoons fresh grapefruit peel
Method
  1. Decant the vodka into a large glass jar. 
  2. Mix all botanicals in with the vodka, stirring well. 
  3. Place the lid on allow to sit for 48 hours. 
  4. You can either give the jar a shake (if the lid seals properly) or give it a stir a couple of times during the 48 hours. 
  5. Strain and enjoy with your favourite tonic or mixer.
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Gin Infusion Recipe by New Zealand Herbal Brew
Gin Infusion Recipe by New Zealand Herbal Brew
Gin Infusion Recipe by New Zealand Herbal Brew
Gin Infusion Recipe by New Zealand Herbal Brew
Gin Infusion Recipe by New Zealand Herbal Brew