I actually made this a few days ago, when it was 95 degrees and humid outside (and inside). Today it’s more like 60 degrees and cold, and raining, and I’m wrapped in a blanket drinking tea of the hot and English breakfast variety. But because I know it’s going to rapidly return to the boiling point, I’m going to post this anyway. We’ll be better off prepared for what’s coming.
This is an iced tea recipe I found online a few years ago and wrote down on a notepad. That was pre-blog, when I was unaware that I would be posting my favorite recipes for the world to view, and I should probably be able to cite from whence they came. So if this is your recipe, please tell me and I’ll gladly let everyone know! I’m sure I’ve changed it a bit since I originally found it, so it may be unrecognizable by now, anyway.
Mint and Lemon Iced Green Tea (serves 6-8)
- 6 bags of green tea
- 1 lemon
- 2 bunches of mint (10-12 good-sized leaves)
- 2 quarts boiling water
- 10-15 ice cubes
This is a pretty simple recipe, and I’ll warn you–I used to add sugar into the boiling water, but this year Fritz and I stopped adding sugar to our beverages. It took a little getting used to, but now everything tastes just as good as it used to. Amazing how sugar feels absolutely necessary until you just stop using it. But if you want to, you still can. I think the original recipe called for 1/3 C? Maybe even 1/2 C of sugar.
Anyway, heat up the two quarts of water until boiling, then add the tea bags and take it off the heat. That’s important–don’t boil the tea bags, ’cause it won’t taste good. Just let them steep in the hot water for eight minutes.
While the tea is steeping, slice the lemons in half. I usually cut off a few thin slices to put in the pitcher, and juice the rest. Rinse the mint leaves and tear them in half. Toss them in the bottom of the pitcher, along with the ice.
Once the tea is ready, remove the tea bags and pour the green tea over the ice.
This is also important–let this tea rest for a while! It’s really good the next day, when it’s icy cold and the mint and lemon flavor are really strong. You should probably make this tea the day before you want to use it, but at least a few hours. The mint is what makes this perfect for a hot summery day, so it’s worth the wait.
Enjoy with a barbeque, or day by the pool, or you can take it to class like I did so you can imagine you are at the beach.
This recipe is also easily doubleable, and it looks very pretty at a party with the mint and lemon in the pitcher. You could also put a little sprig in each person’s glass.
And hey, you could spike it with a little spiced rum, too…if you wanted. Just sayin’.