Honeydew Mint Iced Tea
Subtle flavours of mint and melon mingle on the tongue. Serve with fresh mint or mint ice cubes (see “Nice Ice,” below).
Servings: 8 cups (2 L), 8 servings
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 53 |
| pro | trace |
| total fat | trace |
| sat. fat | 0 g |
| carb | 14 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 7 mg |
| % RDI: | - |
| vit C | 18% |
| folate | 5% |
-
5 bags green tea
3 cups (750 mL) cubed peeled honeydew melon (about half melon)
1/3 cup (75 mL) granulated sugar
1 cup (250 mL) mint leaves
Preparation:
In large heatproof measure or bowl, steep tea in 8 cups (2 L) boiling water for 4 minutes. Discard bags.
Meanwhile in large saucepan, bring melon, sugar, 1 cup (250 mL) water and mint leaves to boil. Reduce heat to medium-low; simmer until melon is broken down, about 8 minutes. Add to tea; let cool to room temperature, about 30 minutes. Refrigerate until cold, about 2 hours.
Strain through cheesecloth-lined sieve into pitcher, pressing solids only gently so beverage remains clear. Serve with ice cubes.
Meanwhile in large saucepan, bring melon, sugar, 1 cup (250 mL) water and mint leaves to boil. Reduce heat to medium-low; simmer until melon is broken down, about 8 minutes. Add to tea; let cool to room temperature, about 30 minutes. Refrigerate until cold, about 2 hours.
Strain through cheesecloth-lined sieve into pitcher, pressing solids only gently so beverage remains clear. Serve with ice cubes.
Additional Information
- Nice Ice
Freeze fruit juice (such as lemonade, orange or pomegranate) in ice cube tray. Store in freezer bags.
Freeze fruit (such as blueberries, raspberries, citrus slices) in ice cube trays half-filled with water. Top with more water and freeze again. Store in freezer bags.
Freeze herbs (such as mint leaves and rosemary or thyme flowers) by placing leaf or sprig in ice cube trays half-filled with water. Top with more water and freeze again. Store in freezer bags.
Source
Canadian Living Magazine: August 2007
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