Tuesday, July 14, 2009

Mint Tea

This one is super simple and super refreshing.... well it was actually simpler when I had my own herb garden, but it still only takes a brief pause in the produce section next to the leafy greens. I've done it with many variations... lemon verbena is great [particularly if you throw in a bag of orange- or peach-enhanced black tea] and thyme and lavender are lovely in small doses... but mint is my favorite.

Recipe: Mint Tea
I usually use a tea pitcher, but I don't have one at the moment and the rinsed milk jug works just fine. You can use just a leaves [5-10ish?] in a smaller pitcher

handful of mint [~1/3 of a $1 bunch, 1/2 of a $.50 bunch]
1 gallon of water, filtered if your tap water has a funky flavor

Crush mint without tearing [or you'll end up with bits in you glass] into chosen receptacle. Fill with water and cover. Let stand at room temp until water takes on light color. Refrigerate.

You can refill the water in the pitcher or jug after pouring out a few servings and the mint will continue to steep more slowly in the fridge. After 3-5 days, the tea will get as strong as it's going to get and it's best to strain the tea into another container and dump the solids.

1 comment:

  1. AnonymousJuly 21, 2009

    Your herb garden misses you- so do I, naturally. I will put the mint to work, stat. xo, Sara