Blackberry Rosehip & Marshmallow Root Herbal Drink

Key Herbal Ingredients & Their Benefits

Marshmallow Root

• Soothing & Hydrating: Known for its mucilaginous properties that can help coat the throat and reduce dryness.
• Cold Infusion: Steeping marshmallow root in cool water helps preserve its delicate compounds.

Rosehips

• Rich in Vitamin C: Offers an immune-supporting punch.
• Tart, Fruity Flavor: Adds a subtle tang that complements blackberries perfectly.

Blackberries

• Antioxidants & Fiber: Fresh blackberries bring natural sweetness and beneficial nutrients.
• Versatile: Swap with raspberries or blueberries if blackberries aren’t in season.

Sea Salt

• Electrolyte Balance: A pinch of unrefined sea salt or Himalayan pink salt boosts mineral content.
• Flavor Enhancer: Helps bring out the natural sweetness of the fruit and herbs.

Ingredients you’ll need

Yield: About 4 cups total (makes 2 generous servings)

For the Marshmallow Root Infusion:

For the Blackberry Rosehip Syrup:

Blackberry Rosehip & Marshmallow Root Herbal Drink Recipe

1. Create the Marshmallow Infusion (Overnight)

Combine: In a quart-sized jar, add ¾ cup dried, chopped marshmallow root and 4 cups cool or room-temperature water.

Cover & Shake: Secure the lid and give it a gentle shake so everything is well-mixed.

Refrigerate: Place the jar in the fridge to steep overnight (about 8–12 hours).

Strain: The next day, strain out the marshmallow root using a fine mesh strainer or cheesecloth.

Pro Tip: Cold infusing prevents the breakdown of heat-sensitive compounds, keeping the infusion extra soothing.

2. Make the Blackberry Rosehip Syrup

Combine Ingredients: In a small saucepan, add 2 cups fresh blackberries, ¼ cup dried rosehips, ¼ cup honey, 1 tbsp lemon juice, and ¼ cup water.

Simmer: Warm the mixture over medium heat for about 15 minutes, stirring occasionally.

Mash the Berries: Use a spoon or potato masher to break up the blackberries, releasing their juices.

Strain: Remove the pan from heat and strain the syrup into an airtight container or jar. Discard the solids.

Note: If preserving vitamin C is a priority, consider adding rosehips to the cold infusion instead of simmering them. You can add blackberries alone in the saucepan for the syrup.

3. Assemble the Beverage

Combine: For each serving, pour 1 pint (2 cups) of marshmallow infusion into a glass filled with ice.

Sweeten: Stir in about 1 tablespoon of blackberry rosehip syrup (more or less to taste).

Finish: Add a tiny pinch of sea salt for extra electrolytes, if desired.

Serving & Presentation Ideas

• Fancy Glassware: Serve in a clear glass or mason jar to show off the beautiful color.
• Herbal Ice Cubes: Freeze lemon balm or blackberries in ice to add pizzazz.
• Edible Garnishes: Mint or lemon balm leaves, cucumber slices, or even edible flowers add a pretty touch.

FAQs & Troubleshooting

Can I Use Frozen Blackberries?

Absolutely! You can throw them right in the syrup. The flavor is still fantastic. Half the amount of added water.

What if I Don’t Have Rosehips?

Try hibiscus or even dried cranberries to add a tangy note. Adjust sweetness as needed.

Is There a Sugar-Free Option?

Replace honey with stevia, monk fruit, or another preferred sweetener. Keep in mind this can change the syrup’s consistency slightly.

Can I Make This Without Refrigerating Overnight?

You can, but you won’t extract as much mucilage from the marshmallow root, which is key for extra hydration and soothing effects. I wouldn’t advise.