Iced Tea preferences are as personal as cornbread recipes depending on where you live in this great country of ours. Whether you drink it hot or cold, sweet or plain, nobody will argue that iced tea rules in the summer.
The fresh mint my husband planted in the garden last year is making its appearance. The sight of those bright green, fragrant leaves always makes me think of summer on Gilberts Creek. My husband and I live next to the Kentucky River in a valley. Winter keeps our neighbors and us from venturing out much; summer is our time to enjoy the beauty of where we live together.
This recipe for Homemade Mint Iced Tea isn’t written in stone, and it’s meant to be tweaked to your taste. It’s a guideline, a place to start if you’ve never made Homemade Mint Tea before. I started the tea by going out to the garden and picking the tops off of two fresh mint plants. I washed them and left the leaves attached to the stems, which saved me from fishing out each leaf later on.
The mint leaves are added to the tea after it’s been brewed, and the sugar and lemon have been added. Holding on to the stems, swirl the leaves into the drink, then drop them in and chill thoroughly. Don’t forget to remove the stems before serving. Homemade Mint Iced Tea, if this doesn’t scream summer, I don’t know what does, ENJOY!
Recipe by Bunny from Bunny’s Warm Oven Blog
Ingredients needed to make Homemade Mint Tea
- Two quarts (8 cups) water, plus two cups cold water, divided
- One family size tea bag
- 1/2 cup sugar
- One bunch fresh mint washed
- 1/2 large lemon cut into slices
- 8 cups water
- 1 family size tea bag
- ½ cup sugar
- 1 bunch fresh mint, washed
- ½ large lemon, sliced
Boil the 2 quarts of water, add the tea bag. Let tea steep about 10 minutes or until the tea is as strong as you like it.
Pour the brewed tea into a gallon container, add the sugar and lemon slices, stir until sugar dissolves into the tea. Holding the mint by its stems, swirl the mint into the hot tea, then drop into the container.
Add 2 cups cold water to the container, chill the tea until completely cold, Scoop the mint leaves and stems out of the tea before serving
Recipe and images by Bunny's Warm Oven