MAKES 1 QUART
- 2 tea bags, or the equivalent in loose tea (I used English Breakfast, but you can really use any tea you like)
- 1 cup packed fresh mint leaves
- 3 to 4 tablespoons sugar (turbinado is good here, but you could also use honey, maple syrup or agave)
- Lemon slices for serving
- Boil a kettle of water, and put the tea and the mint into a large, heatproof pot or pitcher. Pour a quart of boiling water into the pot, add the sugar and stir until dissolved. Carefully taste a little and add more sugar if you like. Set the tea aside to cool to room temperature and then refrigerate until cold.
- Strain and serve over plenty of ice with lemon wedges
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