‘Garden’ Tea

“Garden” tea. Photos by Keri White

I have attempted a vegetable and herb garden this year. I would not call it a resounding success, but the lemon grass and mint have proven bountiful.

Neither of these is the most common, useful cooking ingredient, so I have sought ways to use them, even as I lament the poor results from zucchini, tomatoes and green beans. This “garden” tea has provided refreshment as well as a use for the two crops that have performed well. This batch only uses two teabags for a large pitcher, so it is not very caffeinated, but it is quite refreshing!

I have, so far, only had this as described below but am confident that it would be delicious spiked as an adult beverage with vodka, rum or tequila.

“Garden” Tea
Makes 2 quarts

To pull the most flavor from the lemon grass and mint, it is best to cut the stalks and leaves with scissors.

2 plain black tea bags
1 handful fresh mint, cut with scissors
1 handful fresh lemongrass, cut with scissors
6 cups water
2 tablespoons honey, agave, or sugar (to taste)

Place the tea bags, water, mint and lemongrass in a large pot. Heat it to boiling and remove it from the heat.

Allow it to steep for about 10 minutes.

Strain, and let it cool slightly (do not pour boiling hot tea into a glass pitcher — it may crack.)

Fill a 2-quart pitcher with ice and pour the strained tea over the ice. Stir, chill and serve in a tall glass over more ice with a sprig of fresh mint and a stalk of lemongrass.


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