From Garden to Glass: Cool Summer Drinks You Can Make from Homegrown Herbs

Lemon basil lemonade, mint iced tea, and other refreshing ways to use your herbs.

Let’s be honest — the Philippine summer hits different. The sun feels like it's just one foot away from your face, the air is thick enough to chew, and even your plants look begging for halo-halo. But there’s one sweet silver lining: It’s the perfect time to turn your herb garden into a mini refreshment station!

Here are three super easy, refreshing herbal drinks you can make from your garden to your glass. These aren’t just coolers — they’re your secret weapons against the tropical heat! And the best part? They're so simple that you'll wonder why you haven't been making them all along.

🌿 1. Lemon Basil Lemonade

Zesty, herby, and guaranteed to refresh!

What You’ll Need:

• 1 cup fresh lemon juice (about 4-5 lemons)
• 4 cups cold water
• ½ cup honey or sugar (adjust to taste)
• ½ cup fresh lemon basil leaves (or regular basil)
• Ice cubes

How to Make It:

1. In a small pot, combine ½ cup water and your sweetener. Heat until dissolved. Let cool — that’s your simple syrup.
2. Mix lemon juice, cold water, and syrup in a pitcher.
3. Lightly crush the lemon basil leaves (to release flavor!) and add them to the pitcher.
4. Let it chill in the fridge for 30 minutes to infuse.
5. Serve over ice and garnish with a basil leaf or lemon slice.

Tip: Lemon basil has a natural citrus aroma that pairs beautifully with lemonade. But don't limit yourself to just lemonade! This versatile herb can be used in a variety of drinks and dishes, sparking your creativity and adding a unique twist to your summer refreshments. Grow it in containers and let your imagination run wild all summer long!

🌿 2. Mint Iced Tea

Classic, cooling, and smells like a spa day.

What You’ll Need:

• 4-5 bags of black or green tea
• 1 bunch of fresh mint (about 1 cup)
• 4 cups boiling water
• Honey or sugar to taste
• Ice

How to Make It:

1. Steep tea bags in hot water for 5-7 minutes. Add the mint leaves while steeping.
2. Remove tea bags and let the mixture cool.
3. Strain, sweeten to taste, and refrigerate.
4. Serve over ice with a sprig of fresh mint.

Tip: Mint is a vigorous grower — perfect for container gardening. Keep it in partial sun, water it well, and you’ll have leaves for days.

🌿 3. Tanglad & Pandan Cooler

A Filipino twist on herbal iced tea — earthy, fragrant, and refreshing.

What You’ll Need:

• 2 stalks of fresh lemongrass (tanglad), chopped
• 2 pandan leaves tied into a knot
• 4 cups water
• Honey or brown sugar to taste
• Calamansi (optional)

How to Make It:

1. Bring water, tanglad, and pandan to a boil in a pot. Simmer for 10 minutes.
2. Turn off the heat and let it steep another 10 minutes.
3. Strain, sweeten to taste, and chill.
4. Serve with ice and a squeeze of calamansi for a citrusy kick.

Tip: Tanglad and pandan grow well in the heat. They’re hardy, low-maintenance, and smell heavenly in the garden and the glass!

💧Stay Cool, Mama!

Your garden isn’t just for cooking — it’s your summer refreshment bar. These herbal drinks are not only thirst-quenching but also packed with natural goodness. So next time the heat hits, skip the powdered drinks and go herbal!

What’s your favorite garden-to-glass concoction? Share your summer drink creations and tag me @UrbanGardeningMom — I’d love to feature your fabulous ideas! Let's build a community of herbal drink enthusiasts and inspire each other with our unique creations.