1 loosely packed cup fresh mint leaves2 tablespoonsdried culinary lavender1 1/2 tablespoonsdried chamomile (or 4 chamomile tea bags)Preparation1. Crush mint leaves and put in a 1-gal. lidded jar. Add lavender and chamomile.2. Fill jar with water to within 2 in. of rim. Cover and refrigerate 6 hours. Pour through a cheesecloth-lined colander into pitcher for serving.
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