One of our simple, seasonal treats is a refreshing cup of mint tea, made with freshly-picked mint from our herb garden. (We grow the mint in a separate herb/flowerbed, so that it doesn’t take over our produce garden.)
Using homegrown herbs for tea is a frugal (and delicious!) alternative to buying packaged teas. A fresh pitcher of tea is a lovely addition to a summer meal, especially when shared with company. (Ah, a true treasure of a simple life!)
When sweetened, this tea reminds us of the sweet “after dinner” tea served at our favorite Moroccan restaurant. But if you prefer it unsweetened, you can omit the sugar/honey. I like to use sucanat or honey when sweetening the tea.
Rose-Mint Delight Tea
10 Cups Water
1/2 – 1 Cup (to taste) Sucanat or Honey
1 cup Fresh organic Peppermint Leaves
1 Tbl. Lemon Juice (optional)
Sprinkle of organic Rose Petals (optional)
Additional Mint Leaves and/or Rose Petals, for garnish (optional)
Bring combine 2 cups water and desired amount of sugar in a saucepan, and bring to boil. Once it comes to a boil, pour over the mint leaves and rose petals, and let it steep for 30 minutes (at least). Let tea cool, and add lemon juice and remaining water. (Remove mint leaves and petals, if desired.) You can add additional fresh mint leaves and/or rose petals for garnish, if desired.
Serve hot or cold. Makes 1/2 gallon.
When I shared about this tea on Facebook, one lovely reader posted the reminder that mint can decrease milk supply in nursing mamas, so use discerningly.
Do YOU make fresh herbal teas in the summer? What are your favorites?
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