Homemade Iced Tea with Fresh Mint Ice Cubes
Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free YIELDS: 8 servingsThis recipe is healthful and refreshing, with an impressive presentation. It is easy to brew all summer long, using only loose, organic tea and common household items (no fancy gadgets needed).
- 2-quart mason jar, with lid and ring
- Cheesecloth (1 layer about 5”x 5” square)
- Loose tea—herbals, rooibos and white blends work best for this method
- Ice cube tray -a few sprigs of fresh mint from the herb garden
Temper the mason jar by rinsing with hot tap water and measure 3 to 4 tablespoons of loose tea into jar. Bring fresh cold water to boil, let cool a few seconds until bubbles are gone, then fill jar one-third with the hot water. Cover with lid. Let steep 4 to 8 minutes, depending on blend and taste preference. Fill the rest of jar with cold water and place in fridge. This causes steeping to end but allows flavors to continue to develop. (If sweetener is desired, add before the addition of cold water.) Cover jar with a square of cheesecloth, replace lid and use ring to secure. Place in fridge for two to four hours.
Place 1 mint leaf per cube in ice cube tray. Fill with water (or extra iced tea!) and freeze.
To serve, remove lid form jar, re-attach ring, securing cheesecloth, and strain into serving container or glass filled with mint cubes. Sit back and sip in peace.
Recipe submitted by Rebecca Andre, Traveler’s Tea. OrganicTravelersTea.com. June 2013