Refreshing Mint Iced Tea is my swan song for this summer’s recipes.
We’ve made it to the end of August, people, during one of the craziest years in history.
Although I’m loathe to give up hot, summer nights and the Amazon maxi dresses I’ve been wearing on repeat since Memorial Day, I have to admit… I’m kinda ready for some fall coziness.
A little bit. Almost.
Mainly because I’m missing my cozy sweaters like whoa. And my leggings. And scarves. And… *looks away guiltily* … pumpkin spice lattes….
WHAT??? WHO SAID THAT???
But, let’s not rush things, right? It’s still hot, sticky, and humid out there, which means it’s still the perfect time for a cold, refreshing glass of Mint Iced Tea.
Why is Mint Iced Tea the book-inspired recipe for The Exiles?
Mint tea appears only at the very end of The Exiles, but it plays an extremely important part in the novel. The version served in the book is hot, but I wanted to put this book-inspired recipe over ice because, well, it’s August.
Plus, The Exiles takes place in Australia. They have enough hot things over there in the summer.
An Easy Recipe for Homemade Iced Tea
The recipe for Mint Iced Tea is pretty simple: water, honey, tea, and fresh mint. Yes, you could make it even simpler by buying ready-made, mint-flavored tea, but where’s the fun in that?
Not to mention, fresh mint grows like a frickin’ weed. If you have some in your garden, you’re probably offering it to random strangers on the street and begging for recipes that will use it up. It’s like the zucchini of the herb garden.
What tea should I use to make Mint Iced Tea?
While I’m usually a tea snob, drinking only Fortnum & Mason’s, Taylors of Harrogate, or Whittard Tea when I’m in the mood for a hot brew, I’ve no shame in admitting that, for Mint Iced Tea, I use good ol’ Lipton brand tea bags.
That’s because this recipe calls for twelve teabags, and Lipton is really cheap. Since I make a pitcher of iced tea per week during the summer, a box of 100 bags for, like, three dollars gives me the most bang for my buck.
Why I love Mint Iced Tea (even though I usually don’t like mint)
The tea itself — thanks to the multitude of tea bags –is robust and earthy, and the steeped fresh mint gives it a refreshing little kick.
Don’t worry, we’re not talking full-on, Altoids-esque mint flavor here or anything — thank goodness, cuz ya girl could NOT handle that. The mint is subtle, but it’s enough to make this iced tea stand out from your standard fare.
Since this recipe uses honey instead of simple syrup to sweeten the iced tea, the Mint Iced Tea is barely sweet, which is how I like it.
While I love me some good Southern sweet tea, I can’t guzzle that stuff on a hot summer day because of how saccharine it is.
But, this Iced Tea? I could enjoy glass after refreshing glass of it all day long.
Glass Pitchers and Cameras: A Food Blogger’s Rant
Random aside:…have you ever tried to take photos of a glass pitcher containing a dark liquid in a well-lit room?
HOLY REFLECTIONS, BATMAN.
I tried everything I could to keep myself and my kitchen from appearing in some of these photos, but, alas, the laws of reflection bested me.
If you’ve spotted me in a pitcher or two: Hiiiiiiii!, and sorry for my awkward photos. I know I could’ve left them out of the post, but that pitcher full of gorgeous mahogany tea is too good to keep to myself.
So, you get Mint Iced Tea and an elusive shot of a food blogger in the wild in this post.
I’m not too bothered by it. I’m a hobby blogger, after all; no need to get things perfect.
But, you know what is perfect? Toasting the last days of summer with a glass of refreshing Mint Iced Tea.
*drops mic*
*walks away*
What do I serve with Mint Iced Tea?
I love pouring a refreshing glass of iced tea to enjoy with a few Lemon Sable Cookies or a Totally Different Chocolate Chip Cookie.
For a delicious dinner, set out a pitcher of Mint Iced Tea with a dish of Tex Mex Cheesy Chicken Enchiladas or a platter of Chickpea Burgers with Mint Tahini Carrot Slaw.
Refreshing Mint Iced Tea
Ingredients
- 1/2 cup fresh mint, still on the stems
- 12 teabags
- 4 cups boiling water
- 1/4 cup honey
- 12 cups room temperature water
Instructions
- Bring 4 cups of water to a boil in a medium-sized pot on the stove.
- Remove pot from heat. Dunk the teabags into the boiling water, letting the strings and tags drape over the rim of the pot so they’re not in the water.
- Add the mint to the pot, then use a wooden spoon or spatula to lightly press down the teabags and the mint to ensure they’re fully submerged.
- Let teabags and mint steep for 5 minutes.
- Remove teabags and mint from the pot and discard.
- Stir the honey into the hot mint tea base.
- If you’re using a glass pitcher, let the mint tea base cool completely before transferring to a glass pitcher.* If you’re using any other kind of pitcher, you can immediately move to the next step.
- Pour the mint tea base into a large pitcher.** Add 12 cups of room temperature water to the pitcher.
- Cover the mouth of the pitcher with plastic wrap and place in fridge to chill, 4-6 hours. Serve cold over ice.
