Mint makes an excellent herbal tea on its own, but you'll have something special with the addition of fennel and lemonbalm. An added bonus is that this blend will ease an upset stomach as well.
- 8 oz peppermint leaves
- 8 oz lemon balm leaves
- 8 oz fennel seeds
Preparation:Mix the herbs thoroughly, and store in an air tight container. For a cup of tea, use 1 tsp in a cup of boiling water. Steep for 10 minutes and strain out the herbs.
To make Watermelon Iced Tea, you will need:
- 6 teaspoons black tea leaves, preferably Nilgiri or Ceylon
- 3 cups boiling water
- 3 cups ice
- 1/6 or 1/4 watermelon, cut into cubes
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 1 sprig of mint, plus a few extra for garnish (optional)
- Combine the tea leaves and boiling water in a teapot.
- Let steep for three to five minutes.
- Strain the tealeaves.
- Combine all ingredients but the tea in a blender. Blend until smooth using the "blend" setting. It should take about 30 seconds. As needed, stop blending to push the ingredients toward the blades with a spoon.
Once the mixture is smooth, you can proceed to step three or cover the mixture until shortly before you plan to serve Watermelon Iced Tea. (Combining the watermelon mixture and the tea just before serving prevents the drink from separating.)Set the tea aside in the fridge or freezer When you're almost ready to serve Watermelon Iced Tea, pour the brewed black tea over a pitcher of ice. Most of the ice will melt, but you've brewed the tea extra strong to accommodate for this diultion. Just before serving Watermelon Iced Tea, combine all ingredients in a large glass pitcher. Stir well. If the drink begins to separate into layers (as is natural for agua fresca-style drinks), simply stir it again.
its brilliant color. Add more ice or a sprig of mint if desired. Serve any extra Watermelon
Iced Tea from a pitcher.
Any leftover Watermelon Iced Tea can be kept covered and refrigerated to be drunk the next morning.
Makes about four servings.
Miss Millie’s Southern-Sweet Mint Iced Tea Recipe
Prep Time: 4 minutes
Cook Time: 30 minutes
Total Time: 34 minutes
Yield: 1 large or 2 medium glasses
- Several big sprigs os mint leaves
- 1/4 cup sugar
- 2 cups good tasting, fresh, hot water
- 2 tea bags (or 2 tsp. loose tea)
- Fill a pint jar or small pitcher with mint, sugar and tea.
- Add hot water.
- Let sit on counter 'til cool.
- Remove tea bags or tealeaves.
- Serve over ice.