Summer Herbal Mint Iced Tea

Summer is here, and if you or anyone that has lived at or near your house in the last 50 or so years has ever planted mint, you probably are starting to have buckets of it.  My favorite use for mint (other than mojitos, obviously) is for tea.  It's refreshing in a way that plain water isn't, and mint is super good for you (see our Health Benefits of Mint post).

So, here's the skinny on how to make Summer Herbal Mint Iced Tea.  I make up an enormous batch and then keep it in a pitcher in the fridge and drink it for a few days.

Summer Herbal Mint Iced Tea (PRINT RECIPE)
Serves as many people as you want to share it with.

Ingredients:
Fresh mint leaves, any variety (peppermint, spearmint, chocolate mint, etc.)
Water
Green or black tea bags (optional)

In general, one handful of mint will flavor 2 cups of water, and I would use 1 teabag for every 3-4 cups of water, if you’re using tea at all.

This is not a precise science—I usually just fill up the biggest pot I have with water and then use as much mint as will easily fit.  

Directions:

1. Bring your water to a boil.
2. Wash and roughly shred your mint.  Use your hands for this—the tearing will release the oils in the leaves more than if you used a knife.
3. When your water is boiling, turn off the heat and add your mint and the tea bags, if using.
4. Let cool to room temperature.
5. Pour into a pitcher or large jar, straining out the mint, and put in the fridge.  Will keep for 3-4 days.
6. Serve over ice with favorite sweetener, if desired.  I use stevia, honey, or maple syrup.
   
   

Variations:
Basil-Mint: You could add basil to the tea as well for a more complex flavor.  I’d do only a couple of leaves per cup of water, in addition to the mint. 

Ginger-Mint: Drop an inch of peeled ginger root in the boiling water with the mint. This is a great combination to calm and soothe and upset tummy.

Cucumber-Mint: Just add sliced cucumbers to the pitcher or jar right before you put it in the fridge.

Stay cool!
~Jen