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Posted on Jun 25, 2015 |

Rita’s Recipe: Spa Water with Lemon and Mint

Rita’s Recipe: Spa Water with Lemon and Mint

Rita's recipe for refreshing "Spa Water" was recently featured in Country Gardens on... you guessed it... page 91. Photo from Country Gardens.

Rita’s recipe for refreshing “Spa Water” was recently featured in Country Gardens on… you guessed it… page 91. Photo from Country Gardens magazine.

About Mint

We are all familiar with mint being a tithing herb in Matthew 23:23, and even today, this popular herb has become mainstream due to its health benefits, not to mention how well it flavors foods and drinks.  During Bible days mint was used to flavor salads, grains, and meats.  Today I like to use it as an integral ingredient in a healthy, hydrating water.

Mint has fiber and also can help inhibit the growth of staph-like infections, e coli and salmonella.  One word of advice: mint is invasive so grow it in a pot where  you can keep it contained. A reliable perennial, once you plant mint, you’ll have it forever!

Rita’s Spa Water with Lemon and Mint

If you’d go to an exclusive spa, you might be served a version of my spa water.  Healthful and hydrating, this is the way to go!  Check out my website at for the article Country Gardens did on my herb garden. The spa water is one of the featured recipes.

You’ll feel like you are at a trendy spa when sipping this refreshing drink. The flavor makes you want to drink up so you’ll stay hydrated and healthy. THE ONLY THINGS YOU NEED TO MAKE THIS ARE MINT AND LEMONS! The rest of ingredients are optional.

  • 1 cup loosely packed fresh mint leaves
  • 2 lemons, thinly sliced
  • 2 limes, thinly sliced
  • 1 generous quart water
  • 1⁄2 to 1 cup sliced fresh strawberries and/or edible flowers (such as rose petals)
  • Sliced fruit, mint leaves, and/or edible flowers (optional) Sweetener

Place mint leaves in a 2-quart pitcher, gently bruising the leaves with a wooden spoon to release volatile oils. Add lemon and lime slices. Add water; stir. Let stand at room temperature for 30 minutes. Stir in the berries and/or edible flowers. Cover and chill in the refrigerator for up to 6 hours.

To serve, strain Spa Water into a pitcher; discard fruit. If desired, add additional fresh fruit, mint leaves, and/or edible flowers to the pitcher. Serve over ice. Pass sweetener. Makes 4 (8-ounce) servings.


Rita Heikenfeld.

Rita Heikenfeld.

Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist,  the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. In 2014 she was inducted into the Escoffier Hall of Fame. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.

Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!

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