Photography by Eva Kolenko
Mountain Greek Tea
- 12 cups water, divided use
- 24 Sideritis stems, cut in half
- 2 tablespoons dried hibiscus flowers
- 2 teaspoons coriander seeds
- 2 lemons
- 3:1 CBD tincture
- Sea salt, to taste
- Honey syrup, sugar or sweetener of choice
Heat 4 cups water to boil in 4-quart pan. Off heat, add Sideritis, hibiscus and coriander; steep 10 minutes. Add remaining 8 cups water, cover and refrigerate until chilled or up to 5 hours.
With sharp knife, cut away all rind and white pith from lemons, carefully conforming to shape of fruit. Cut segments from between the membrane and set aside in refrigerator.
To serve, strain infusion into ice-filled pitcher. Fill glasses with ice and add dropper of CBD tincture to each glass. Fill with tea; garnish with lemon wedges and sea salt. Pass sweetener and serve with fresh fruit such as melons and blackberries. Makes 8 to 10 servings.
Recipe by Matty Eggleston, beverage manager at Ventana Big Sur in Big Sur, California