Using a fine mesh strainer strain out the herbs. If you prefer your water as clean of herbs as possible you will have to use tightly woven cheese cloth to finish it off. I find that the tiny amount left after staining doesn't bother me and continues to make the water taste more minty over time. The color of the water will be a caramel color but does not affect the freshness of the water. Like I said it is probably as our great grandparents would have drank it.