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.
Fresh mint leaves, any variety (peppermint, spearmint, chocolate mint, etc.)
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.
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.
Billie Shellist, FDN-P
I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints.
This cuts out the trial and error process and helps you get real symptom relief and resolution!
Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar.
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