Iced Mint and Citrus Tea

By • July 26, 2012 • 12 Comments

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Author Notes: This recipe is inspired by a tea I get every Saturday at my local Greenmarket -- as my mother would say, I "diagnosed" and then "reproduced!"Merrill Stubbs

Makes about 3 quarts

  • 1 large bunch mint (I prefer spearmint to peppermint)
  • 1/3 cup mild honey (plus more to taste)
  • 1/3 cup maple syrup (plus more to taste)
  • 1 large lemon
  • 1 large lime
  1. Fill your kettle with water and bring it to a boil.
  2. Pull the mint leaves from their stems and roughly tear them into a large pot. Pour 10 cups of boiling water over the mint, cover the pot and let the mixture steep until the water is just slightly warm.
  3. Strain the tea into a large bowl, and while the tea is still warm stir in the honey and maple syrup until it has fully dissolved. Taste and add more honey and/or maple syrup if you'd like, keeping in mind you'll be adding a strong hit of acid shortly.
  4. When the tea is cool, juice the lemon and lime, straining the juice of all fibers and pips. Stir the juice into the tea until everything is well mixed. Taste and add more lemon or lime juice -- or maple syrup -- if you like.
  5. Cover and refrigerate the tea until it is very cold. Give it a good stir and serve it in pretty glasses over plenty of ice.
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Comments (12) Questions (0)

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about 1 year ago DL20

Where can i get that adorable glass??

Open-uri.4355

over 1 year ago Dina Moore-Tzouris

food52: where did that amazing glass come from?

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over 1 year ago patramis

ditto - really want to know where to find those glasses!

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over 1 year ago emcsull

what is for you a "large bunch" ? sorry to pick nit !

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about 1 year ago Kitchie

Hi!
As a cook, ESL teacher, and eager foreign language learner who always appreciates help, I just wanted to say: What is a "large bunch" for you? (Or: What do you mean by a "large bunch?") Sorry to nitpick.

(And I hope you don't mind me nitpicking! Personally, I think you can never have too much mint... and anyway you can always just add more ice. Best wishes!)

Merrill

about 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

For me, a "large" bunch of mint translates to about 2 cups loosely packed leaves. There's definitely some flexibility, since you're infusing rather than chopping up and incorporating the leaves, but I think that's a good ballpark to aim for.

Open-uri.4355

over 1 year ago Dina Moore-Tzouris

mmm! the mint is up in my garden--can't wait to make this today before it rains here in NY. I am going to use some local raw honey; adding it after the tea is considerably cool so as not to kill off the vitamins and other healthy benefits in the honey.

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over 1 year ago Mandy

Mmmm! I think it could use a dash of licorice. Aniseed anyone?

Flower-bee

about 2 years ago Droplet

The mint plant in our garden was covered in blossoms a few weeks ago- they would have been so nice in this.

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about 2 years ago Kitchie

I made this with peppermint, steeped with about 1/4 cup sliced ginger. Lovely.

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about 2 years ago AmandaO

I made this today with lemon balm. I planted it not realizing it was a mint variant and would try to conquer the garden. Its citrusy mint flavor was perfect.
My pregnant sister drained glass after glass, and the rest of us also loved it. She was very grateful for a refreshing special summer drink.
I was definitely generous with the lemon balm (not suffering for want) and the maple syrup and honey were plenty.

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about 2 years ago the mad gourmet

This sounds awesome and will give me a delicious way to keep that damn mint plant in check!!!!