Spearmint Tea Recipes

FRESH SPEARMINT TEA RECIPE

Steps:

• Place a small saucepan on medium heat and add the water.
• Bring the water to the boil then remove the saucepan from the heat.
• Add the spearmint leaves to the boiling water and allow to infuse for 5 minutes, steep for longer for a stronger tea.
• Strain the spearmint tea into a glass and add the lemon slice, lemon juice and honey.
• Serve the tea hot or chilled with plenty of ice.

SPEARMINT TEA

Steps:

• In a saucepan, bring water to a boil. Remove from the heat. Add spearmint leaves and let stand 5 minutes. Strain tea into a teacup or mug.

REFRESHING MINT TEA

Steps:

• Gather the ingredients.
• Bring the water to a boil.
• Remove from the heat and add the fresh mint leaves. Steep for 3 to 5 minutes, depending on desired strength.
• Add optional sweetener. Start with 1 teaspoon per cup and add more as desired.
• If serving iced, fill tall glasses with ice and pour the tea over. If serving hot, pour the tea into mugs. Garnish with optional lemon slices and/or lemon juice to taste.

SPEARMINT ICED TEA

Steps:

• Bring 1 quart water to a boil in a medium saucepan.
• Remove from heat and add tea bags, mint and zest.
• Let these ingredients steep for 15 minutes and then strain into a 2-quart container.
• Stir in sugar and lemon juice.
• Add 1 quart water.
• Continue stirring until sugar has dissolved.
• Cool and serve over ice.

ICED SPEARMINT TEA WITH STRAWBERRY NECTAR RECIPE

Steps:

• To make the sugar syrup, in a medium saucepan, combine the sugar, water and orange zest.
• Bring to a boil, stirring to dissolve the sugar.
• Remove from the heat and let cool.
• Pour the syrup through a fine-mesh sieve placed over a bowl, pressing down on the orange zest with the back of a spoon to extract as much of the flavorful oils as possible.
• Discard the zest and set the syrup aside.
• In a medium saucepan, bring the water to a boil, then remove from the heat.
• Crumble the spearmint and add to the water; let steep for 5 minutes to obtain a strong infusion.
• Strain through a fine-mesh sieve placed over a large bowl.
• Discard the mint and let the infusion cool.
• Meanwhile, place the strawberries in a fine-mesh sieve set over a medium bowl.
• With the back of a spoon, press the berries through the sieve, leaving the pulp and seeds behind.
• Scrape any purée clinging to the bottom of the sieve, and then add all the purée to the cooled infusion.
• Add the orange juice and 1/2 cup of the sugar syrup to the tea and stir vigorously.
• Taste and add more sugar syrup as desired. (Store any remaining sugar in the refrigerator for when you make another batch of tea.)
• Cover and refrigerate the tea until well chilled.
• Just before serving, fill a large pitcher with ice and add the tea.
• Pour into chilled glasses.
• Garnish with a sprig of mint and a slice of strawberry, if desired.
• Serves 6.