Ginger mint iced tea
The mint is abundant this season. And it’s hot outside for many of us. Let’s put two and two together to make four. Four glass of mint iced tea, that is, with ginger for zing and honey for sweetness.
All summer long, we love to experiment with iced tea flavors. Texas summers are hot and long, and hydration is key. So when we want something with a little more oomph that plain water, iced tea hits the spot.
Iced tea is easy and inexpensive to make, and when you make it yourself, you get to decide what goes in and how much. So you can pump up the flavors you like, leave out the ones you don’t choose your caffeine level or leave it out altogether, and same goes for sugar.
This mint and ginger combo really hits the spot on hot afternoons. We like it lightly sweetened with honey, and throw in crushed ice when we have it for a happy hour mocktail!
How make ginger mint iced tea
Gather your ingredients (makes 4 cups )
1 bunch of fresh mint—about one cup of stemmed leaves—rough chopped
2-4 tbsp honey (depending on your sweetness preference)
2-3 oz of fresh ginger, peeled, chopped into 1/4” pieces
4 cups of filtered water
Optional: 2 tsp of black tea (if you want a stronger tea flavor and a little caffeine)
CoffeeSock infusion filters or a mine mesh sieve
Make your tea
Add the water to small saucepan along with the honey. Heat until almost a boil and remove from the burner, stirring until the honey is dissolved.
On a cutting board or in a small bowl, combine chopped mint and ginger and use a pestle, masher, or fork to lightly smash together. You’ll still have lots of individual chunks. No need to make a paste. You just want to give all the pieces a light bruise, which will allow the ginger and mint to release more flavor.
Add the ginger and mint to your infusion bag, or, if you’re using a sieve, you can put them straight into the water.
If using tea leaves, add that to the bag (or water) as well.
Drop the infusion bag in the water and steps for 10 minutes
Remove the infusion bag, or run the infused tea through a fine mesh sieve until all of the mint, ginger and tea are gone.
Add to a pitcher and add ice.
Divide into 4 tall glasses and garnish with more mint
