It's been hot in Virginia already. And humid... so humid. But one thing I love about those hot days is the opportunity to drink something refreshing like mint iced tea. Mint aids in digestion and has anti-inflammatory properties - both mint and tea are packed with antioxidants. And, based on the fact that I have mint growing in a planter outside, it's easy to grow. (I have chosen peppermint but there are at least 16 varieties to choose from, including chocolate, lavender, apples and lime.)
Here's a run-down on making a simple mint syrup to complement your tea. You may also substitute basil for mint and iced tea or lemonade.
Mint Iced Tea
1 Handful of mint
1 cup sugar
Brewed iced tea (I use Tazo Black Iced Tea)
To make simple mint syrup, heat sugar and one cup of water on med-high heat until sugar has dissolved, about 5 minutes, without stirring. Remove from heat and add mint. Let sit for 5 minutes and remove leaves.
Depending on your sweet tooth, add syrup to tea to taste. Syrup may be stored in the fridge for up to a couple of weeks. Enjoy served over lots of ice!
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