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!"
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
large bunch mint (I prefer spearmint to peppermint)
cup mild honey (plus more to taste)
cup maple syrup (plus more to taste)
In This Recipe
- Fill your kettle with water and bring it to a boil.
- 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.
- 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.
- 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.
- 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.