1 loosely packed cup fresh mint leaves
2 tablespoons dried culinary lavender
1 1/2 tablespoons dried chamomile (or 4 chamomile tea bags)
Crush mint leaves and put in a 1-gal. lidded jar. Add lavender and chamomile.
Fill jar with water to within 2 in. of rim. Cover and refrigerate 6 hours. Pour through a cheesecloth-lined colander into pitcher for serving.