I'm sharing this recipe with a bit of trepidation, so please hear me out. Those who love the flavor and aromas of fresh herbs and flowers will need no coaxing to make this tea. But I can feel the doubtful, quizzical looks that some of you have as you read this......so I coax! The herbal notes in this tea are very subtle, and the combination of the lavender, lemongrass, lemon, basil, and honey with the green tea results in a complex, nuanced beverage that is delightful. It is thirst quenching, barely sweet, and even my hubby liked it. (Of course I didn't reveal the ingredients until after his first few sips, as I wanted to avoid prejudice!). Yes, it has a feminine overtone making it perfect for luncheons, showers, and summer book clubs. But hey, the guys like it too!

15 cups cool water

10 green tea bags

2 teaspoons dried culinary lavender (not the potpourri kind, it has to be food safe!)

1 Tablespoon dried lemongrass

1/2 cup honey (if you don't care for the flavor of honey, substitute raw or white sugar. Simmer the basil or mint and lemon zest with water and add stevia or artificial sweetener to the finished tea if you prefer.)

1/2 cup water

2 basil leaves (or 2 sprigs of mint if you prefer)

Juice and zest of one large lemon

Place the water in a clear glass gallon container, obviously a sun tea jug is perfect. Cut a large square of cheesecloth (a kitchen must-have!) and place the lavender and lemongrass in the center. Pull up the corners and twist so that the contents can't escape, forming a sachet. Tie with butcher's twine or string. Place the tea bags (with strings over the top of the container) and sachet in the jug and cover with the lid,securing the tea bag strings so they can be retrieved. Set the jug outside in a place that receives full sun and leave for 6-8 hours.

Immediately, or a few hours before bringing the tea in, combine the honey, water, basil leaves, and lemon zest in a small saucepan and bring up to a simmer. Remove from the heat and let cool completely. Add the lemon juice and refrigerate.

Bring in the tea. Remove the tea bags and sachet and discard. Place a tea strainer over the opening and pour the honey mixture into the jug, straining out the basil leaves and zest.

Stir well and serve over ice. Keep refrigerated.

Infused waters are everywhere during the summer, so why not change things up for a beautiful fall infused water? It's so easy, and perfect for the beverage buffet or bar. It's an easy do-ahead, too; I have frozen the grapes and fruit cubes a month in advance! Make the beverage display as lovely as the food!

For each 1 gallon jug:

1 large bunch of Globe grapes, washed (organic preferred)

2-3 large blemish-free apples, a mix of red and yellow, washed (organic preferred)

2-3 large blemish-free, organic pears, washed (organic preferred)

Lemon juice

One gallon chilled spring or sparkling water

Place the grapes in a large resealable plastic bag and place in the freezer for at least 6 hours, and up to one month before serving.

Core and cut-up the apples and pears and dice into 1/2-inch pieces. Place in a bowl and toss with a small amount of lemon juice to prevent browning.

Place the fruit in ice cub trays (preferably large-size) cover with water, and freeze overnight. Empty the cubes into a resealable plastic bag and store in the freezer for up to one month. (You will need several ice cube trays, and may have to freeze in batches. If there isn't room for all of the fruit, spread it out on a sheet pan and freeze it until you are ready to finish freezing the ice cubes.)

Place the grapes and half of the cubes into the serving container. Add the chilled water. Reserved cubes can be served in the water glasses.

Green Sun Tea with Lavender, Citrus, Honey & Basil

Fall Infused Water