Your Best Fresh Herbs

Hello, pretty.

First: infuse your thyme.

If you don't have a magical sous chef, you'll need to peel your peaches too.

Sprinkle a little flour on them...

Drizzle a little honey, and set aside.

Now onto the crust. You're going to make it by hand, and it's going to be great.

We won't judge you if your lines aren't this straight. We promise.

Cut the butter into the flour -- and make sure everything is cold.

When it looks a little like cornmeal, stop!

Now add the water, a little at a time.

And start to bring the dough together. Hands are encouraged.

You may need to turn it out to work everything in.

Et voila -- a perfect dough.

After it chills, the rest is cake, er, galette.

Roll it out and pile it high with the peaches.

Now fold up the edges. And remember: rustic is good!

Keep folding, keep repeating the word rustic.

Pat yourself on the back if yours looks like this.

Make a quick egg wash.

Because a little extra sheen is never a bad thing. Are we right?

This is what you'll serve it with. Taste to make sure it's okay. Taste again.

All of your work paid off, see?

You're minutes away from being refreshed.

Mint water will (and should!) become your new back-pocket trick.

Once the water is hot, add the mint leaves, and stir.

Now cover and steep!

And you guessed it: strain.

Be sure to press on the leaves with the back of a spoon -- you'll want to extract all of the mint you can.

If your fruit isn't already frozen, spread it out on a tray (or pie plate if you're thrifty like us), and freeze.

Now you're blending. Ready?

In goes the cooled mint water.

And the rest of the ingredients.

Give it your best! (Or ask a Vitamix for a helping hand.)

Aren't you feeling cooler already?