Last summer, when I was newly pregnant with my now 6-month-old daughter, there wasn't much that I was interested in ingesting. Three of the few things that didn't nauseate me (most of the time) were citrus, ice and mint. To my delight, I discovered that the guy selling honey, maple syrup and free-range chickens at my local greenmarket also peddled a seriously refreshing iced mint and citrus tea, sweetened with his own maple syrup. I don't think I missed a single Saturday greenmarket visit that summer -- I looked forward to those icy, lightly sweet cups of non-caffeinated tea all week long.
This summer, I decided to get smart and make some myself. The helpful ingredient list on the self-serve cooler reads: "Mint tea, lemon juice, lime juice, honey, maple syrup." So, a few weeks ago, armed with a huge bunch of mint, I set to work.
-- Merrill Stubbs, Co-founder, Food52.com
1 large bunch mint
1/3 cup mild honey
1/3 cup maple syrup
1 large lemon
1 large lime
1. Fill your kettle with water and bring it to a boil.
2. Pull the mint leaves from their stems and roughly tear them into a large pot. Pour 10 cups of boiling water over the mint, cover the pot and let the mixture steep until the water is just slightly warm.
3. Strain the tea into a large bowl, and while the tea is still warm stir in the honey and maple syrup until it has fully dissolved. Taste and add more honey and/or maple syrup if you'd like, keeping in mind you'll be adding a strong hit of acid shortly.
4. When the tea is cool, juice the lemon and lime, straining the juice of all fibers and pips. Stir the juice into the tea until everything is well mixed. Taste and add more lemon or lime juice -- or maple syrup -- if you like.
5. Cover and refrigerate the tea until it is very cold. Give it a good stir and serve it in pretty glasses over plenty of ice.
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