Mint Tea, Iced Mint Tea, Moroccan Mint
Tea, Preserving Fresh Mint
tea from scratch is simple and easy, and it’s great to have on hand if someone
in the family has an upset stomach. It can be as simple as two
ingredients—mint and hot water—or as fancy and complex as you like. Mint tea
can be served hot for a soothing and warming drink in winter, or chilled for a
refreshing and invigorating drink in summer.
(Hot): 5 minutes. Cook time (steeping): 5-10 minutes. Total time: 10-15 minutes
water (473 ml)
sweetener to taste (optional)
1 Making Hot
water. This can be done in a kettle, over a fire, in a pot on the stove, in the
microwave, or any other way you typically boil water.
water, energy, time, and money, only boil as much water as you’re going to use
in your tea.
tear the mint leaves.
to remove any residual dirt, bugs, or soil that may be on the leaves.
the leaves to help them release their aromas and give your tea a stronger
There are a
variety of mint leaves you can use, including chocolate mint, spearmint, and
leaves can go into a tea ball, a teapot designed for loose leaf tea, into a
coffee filter, in a French press, or straight into a mug.
boiling water over the leaves.
should be made at different temperatures so you don’t burn the leaves, but mint
is hardy and you can pour fully boiling water right over the leaves.
tea. Mint tea should steep for five to 10 minutes, but longer is fine if you
want a stronger tea.
tea reaches the strength you like (either take a taste or go by the smell),
remove the leaves.
also leave the leaves in and the tea will continue to get stronger.
strainer if desired to remove the loose leaves if you didn’t use a tea ball or
using a French press, push the plunger down when the tea has reached the
tea has steeped, you can add honey or sweetener if you desire, or a splash of
lemon before you drink it.
½ - 1 cup
sugar, to taste (113-227 g)
Juice of 1
Making Iced Mint Tea
Make your mint tea. Using the ratio for a larger batch, make
your hot mint tea.
place the mint leaves in a large heat-safe bowl and pour the boiling water
directly over top. Allow to steep.
To make a single serving, use the same mint–water ratio and
method as you would for a mug of hot mint tea.
Stir in sweetener and lemon.
tea is ready, squeeze the lemon juice into the tea, making sure you don’t get
any seeds in the tea.
sweetener of choice, to taste, if you want sweet tea.
vigorously to break down the sugar particles.
Agave nectar also works well as a liquid sweetener and honey
Let the tea cool to room temperature. Once it’s cool, strain
the tea into a pitcher and discard the used mint leaves. Refrigerate until it’s cold.
Serve over ice with cucumber.
tea has chilled and you are ready to serve it, fill your glasses with ice.
slice a cucumber and add a few slices to each glass.
tea and enjoy.
Moroccan Mint Tea
tablespoon loose-leaf green tea (15 g)
water (1.2 L)
tablespoons sugar, to taste (39-52 g)
Making Moroccan Mint Tea
Rinse the tea leaves.
green tea in a teapot and add one cup of boiling water.
water to rinse the leaves and warm the pot.
the water, leaving the green tea leaves in the teapot.
Steep the tea.
cups of boiling water to the teapot and steep the tea for two minutes.
Add sugar and mint.
an additional four minutes, or to taste, and serve.
Preserving Fresh Mint
Freeze your mint leaves in an ice cube tray.
mint from the store or garden can be preserved for later use.
your mint, place two washed mint leaves in each basin of an ice cube tray.
Fill each with water. Freeze them until you’re ready to use
mint cubes have frozen, remove them from the tray and place them in a plastic
bag in the freezer. (Now you have your ice cube tray back!)
When it’s time to use your mint, pull the ice cubes out of
the freezer (as many as you need for how much mint you require) and place them
in a bowl to thaw.
ice has thawed, drain the water and pat the mint dry.
Dry your mint.
can be used to make teas, and can even be put into the reusable cups for
single-serve coffee machines.
fresh sprigs of mint and loosely bundle a couple together with elastic bands.
upside down somewhere warm and dry until the leaves are dry and brittle.
contains more moisture than some other herbs, which means it can take anywhere
from a few days to a couple of weeks to dry, depending on the climate.
and dryer the room you use for drying, the less time the process will take.
leaves are dry, place them in a bag or between sheets of wax paper and break
Store in a