At night, fill a jar with 1 quart water and ¾ cup marshmallow root.

Shake to combine and refrigerate. The next day, strain the mixture.

To make the blackberry rosehip syrup, combine blackberries, rosehips, honey, lemon juice, and ¼ cup water in a small pot.

Simmer together for 15 minutes, smashing the blackberries with the back of your spoon or a potato masher.

Strain the mixture into an airtight container.

To make a single beverage, combine 1 pint marshmallow infusion with 1 tbsp blackberry rosehip syrup over ice. Stir.

Add a pinch of sea salt and garnish with lemon balm or mint.