Mint Iced Tea
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|Mint Iced Tea||
- approx. 1/2 to 1 C fresh mint, stems removed, bruised or chopped
- approx. 6-8 C boiling water
- Bruise mint using a mortar and pestle, the handle of a wooden spoon, or the back of a knife blade. Just smash it a little. You can also chop it if you’d like. If you’re in a rush, you can leave them whole.
- Place mint in a heat proof jug or tea kettle. Pour boiling water over.
- Let it cool.
- Place in the refrigerator, covered, so it doesn’t absorb refrigerator smells. (You can either strain leaves, or leave them, then strain when pouring into a glass.)
The quantities are not exact. I basically just take some mint and pour boiling water over it. If you like it strong, use more, for weaker tea, use less.
I don’t usually sweeten, but you could if you wanted, with honey or sugar. Just dissolve it when the water is still hot.
This tastes great with burgers and oven roasted fries. Mom used to make this all the time in the summer (without sweetening it). It tastes like my childhood.
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