Minted Lemon Iced Tea

For Mother’s Day I received a cookbook this year! After trying two yummy recipes this week, I wanted to share one of them!  I was drawn to this recipe because I have an abundance of mint in my garden this season!  This tea used just the perfect amount of fresh mint & had a really fresh taste!

 

This is how the recipe reads in the Spring recipe section of my new Southern Living farmers market cookbook!  The book promotes the farmers market experience in the south (Texas to Virginia & everything in between).  I love how the recipes are divided into seasons & the book even features a section on locating farmers markets, food festivals & other local organizations & websites!  (Our Flagler Beach market was listed)!  I noted changes I made to the recipes at the bottom of the post. Enjoy!

Minted Lemon Iced Tea

prep 5 min + other 2 hr 5 min

2 qt boiling water

10 lemon zinger tea bags

1 to 1 1/2 cups sugar (optional)

1 cup fresh mint leaves

Simple Syrup

1. Pour boiling water over tea bags. Stir in sugar, if desired, and mint; steep 5 minutes. Remove tea bags and mint leaves. Chill for 2 hours. Stir in Simple Syrup, if desired. Yield: 2 qt.

Simple Syrup

prep 2 min +  cook 5 min

1/2 cup water

1/2 cup sugar

1. Bring water & sugar to a boil over medium-high heat in a saucepan, stirring until sugar dissolves, boil 1 minute. Remove from heat; cool. Cover & chill until ready to serve. Stir desired amount into tea. Yield: 3/4 cup (enough for 12 drinks)

I omitted the simple syrup & added only one cup of sugar.  It was still pretty sweet. I also left the mint leaves on the stems & estimated what a full cup of mint would look like. It made retrieving the mint from the brewing tea super easy!  We really enjoyed this spring tea! Hope you do too!

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