FRUIT INFUSIONS

A combination of fruit and herbs infused with sparkling water or champagne, served over ice for a refreshing summer cooler.

Strawberries, rhubarb, cherries, plums, etc., may be used with lavender, rosemary, rose geranium, and other herbs.

1 cup strawberries

1 cup raspberries

½ cup huckleberries

½ cup sugar

½ cup water

basil

bay leaf

sage

Cook over low heat, covered for half hour till blended to soften and combine flavors. Puree, strain, chill. Spoon 1 tablespoon over ice, add sparkling water or champagne. Serve with mint leaf.