5 Ingredients or Fewer

Iced Mint and Citrus Tea

July 26, 2012
Photo by James Ransom
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
Ingredients
  • 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
In This Recipe
Directions
  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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  • Dina Moore-Tzouris
    Dina Moore-Tzouris
  • Droplet
    Droplet
  • Kitchie
    Kitchie
  • Merrill Stubbs
    Merrill Stubbs
Review
I'm a native New Yorker, Le Cordon Bleu graduate, former food writer/editor turned entrepreneur, mother of two, and unapologetic lover of cheese.