As we are receiving hot spring weather in Houston, I name this Sweet Tea Season. Sweet Tea Season runs from the first weekend of hot, sweaty yard work until pumpkin spiced latte month. Last year I started experimenting with making a variety of sweet tea flavors and shared my recipe for peach tea (July 2017 archives). Today I kick off Sweet Tea Season with refreshing mint tea. Here are the simple steps:
- Heat kettle of fresh water to a boil.
- While water is heating, pour 1/4 cup honey into heat-safe, 4-cup measuring cup. It’s best to use local honey.
- Unwrap 2 family-size tea bags and set them aside. Our house brand is Lipton decaffeinated so we can enjoy iced tea all day and evening.
- Pour boiling water over tea bags and into honey to a little over the 4-cup measure mark. Stir gently to melt the honey. Steep tea for 8 minutes.
- While tea is steeping, thinly slice 1/2 lemon and harvest 5 mint leaves.
- Fill pitcher with ice cubes, about 3/4 full. Add lemon slices and mint leaves.
- When timer goes off, use a large spoon to remove tea bags and squeeze excess tea into measuring cup by pressing another spoon against them.
- Let tea cool for several minutes until it is safe to pour tea into your pitcher. Pour cooled tea over ice.
- To serve, fill a glass with ice cubes and pour tea over ice. Garnish with another mint leaf. Store pitcher in ‘fridge. It’s okay if the ice melts, but drink the tea in the next day or two.
Happy spring, y’all!