25 June 2011

From weed to wonderful


We have an awful lot of mint growing in our backyard, filling a wet gully with its fragrance and irrepressible stems. Here is what I have been doing with it. One can only drink so much tea, though, so I think some spring rolls will make their appearance soon.

(Jared wants me to concoct some mint extract as well, mostly so I can make these.)

Summer Mint Tea 

3 cups lightly packed mint leaves, washed and shaken dry
6 cups water
6 tablespoons raw sugar

Place mint leaves, water, and sugar in large pot. Bring to rolling boil; let boil 15-20 minutes. Remove from heat and let steep 15 minutes more, or until it is strong enough for your liking. Strain and chill. Serve over ice with lemon wedges.

{photo credit: Brittany No L on Flickr}

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