Post-Thanksgiving Tonic Recipe

November 25th, 2016

Too much turkey and stuffing? Couldn’t resist pumpkin pie for breakfast this morning? We’ve got just the beverage for you. It’s beautiful enough to wow guests, and includes chamomile, mint, and lemon to help ease and stimulate digestion, too! Make the ice cubes in advance and serve them with a splash of sparkling water for a post-Thanksgiving digestif.

Post-Thanksgiving Tonic

Yield: 6 servings
Active Time: 15 minutes
Total Time: 6 hours


⅓ cup fresh mint leaves
2 tablespoons raw honey
2 ¾ cups boiling water, divided
¼ cup lemon juice
1 tablespoon lemon zest
2 bags chamomile tea
Chamomile flowers (optional)
Sparkling water


Combine mint leaves, honey, and 1 ¼ cups boiling water in a large glass or jar. Stir in lemon juice. Let infuse and set aside to cool. Fill half of an ice cube tray with mixture, and divide mint leaves evenly between each mold. Add lemon zest on top of the mint. Set aside.

In a separate large glass or jar, combine chamomile tea and a small handful of flowers, if using, with 1 ½ cups boiling water. Let infuse and set aside to cool. Discard tea bags and fill the other half of the ice cube tray with mixture.

Freeze 6 hours or overnight. When ready to serve, place a couple of mint and chamomile ice cubes into glasses and top off with sparkling water.

Photo credit: Paul Delmont

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Merce MuseThrive Market Food Editor

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