The Cool-Down Club: Three Herbal Recipes for Summer

When the summer heat hits and you feel like you are melting into the pavement, turning on the AC isn’t always enough. You need to cool down from the inside out. In the world of herbalism, we use "refrigerant" and "diaphoretic" herbs for this purpose. These plants either physically lower your perception of heat or help your body do its natural job (sweating) more efficiently without leaving you feeling drained.

Skip the sugary sports drinks (and their artificial colors!) and try these three herbal recipes to keep your cool when the thermometer spikes.

1. Hibiscus and Mint Cold Brew

Hibiscus is a tart, ruby-red powerhouse that is naturally cooling and packed with antioxidants. It acts as a mild diuretic, helping to flush out excess heat and fluid retention. Pair it with peppermint, which contains menthol to trick your sensory receptors into feeling instantly chilled.

The Ingredients

• 4 tablespoons dried hibiscus calyces (what most folks call flowers)

• 2 tablespoons dried peppermint leaves (or a handful of fresh bruised mint)

• 4 cups filtered water

• A squeeze of fresh lime juice

The Steps

1. Place the hibiscus and mint into a large glass jar.

2. Pour the cold filtered water over the herbs.

3. Cap the jar and place it in the refrigerator for at least 6 to 8 hours, or overnight.

4. Strain out the herbs, stir in the fresh lime juice, and serve over ice.

2. Elderflower and Cucumber Cooling Shrub

Elderflower is a traditional relaxing diaphoretic. This means it opens up the peripheral blood vessels and relaxes the skin, allowing your body to release trapped heat. A shrub is an old-school apple cider vinegar syrup that preserves the herbs and provides a sharp, refreshing tang that cuts right through summer lethargy.

The Ingredients

• 1/2 cup dried elderflowers

• 1/2 cup chopped fresh cucumber (skin on)

• 1 cup apple cider vinegar

• 1/2 cup raw honey or organic sugar

• Sparkling water

The Steps

1. Combine the elderflowers, chopped cucumber, and apple cider vinegar in a glass jar. Let it steep in a cool, dark cupboard for 3 to 5 days, shaking daily.

2. Strain out the solids, pressing on the cucumbers to get all the liquid out.

3. Stir the honey or sugar into the infused vinegar until completely dissolved.

4. To serve, pour 2 tablespoons of this shrub syrup into a tall glass filled with ice, top it off with sparkling water, and stir.

3. The Lemon Balm and Rose "Chill Out" Infusion

If the summer heat makes you irritable, anxious, and hot-headed, this is your remedy. Lemon balm is a cooling nervine that calms the nervous system while lifting a heavy mood. Rose petals are mildly astringent and traditionally used to cool down both emotional inflammation and physical heat.

The Ingredients

• 3 tablespoons dried lemon balm (or 1/2 cup fresh leaves)

• 2 tablespoons dried pink rose petals

• 4 cups boiling water

The Steps

1. Place the lemon balm and rose petals into a heat-safe pitcher or teapot.

2. Pour the boiling water over the herbs.

3. Cover the pitcher immediately with a lid or saucer to trap the volatile oils, and let it steep for 20 minutes.

4. Strain the liquid and let it cool to room temperature, then chill it in the fridge. Drink it iced throughout the day to keep your temper and your body temperature down.