To brew tea, place mint in large metal infuser basket; place inside a 42 oz. stoneware teapot. Bring water to a simmer in a tea kettle or saucepan; pour over mint in infuser basket. Steep, uncovered, for 5 to 7 minutes or until fragrant. Press mint against the side of the infuser basket with back of a spoon; remove and discard mint. Let tea stand at room temperature for 1 hour. Cover teapot with lid and refrigerate until tea is completely cool. Store in refrigerator for up to 5 days.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Brew fresh mint in a Pinky Up Jona teapot and use the tea to make a refreshing summertime iced tea drink.
Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| Fresh Mint Tea | ||
| 2 (0.8-oz.) pkg. fresh mint | ||
| 5 c. water | ||
| Sparkling Matcha-Mint Iced Tea | ||
| 3 oz. brewed fresh mint tea | ||
| ½ oz. bottled mint simple syrup with spearmint oil | ||
| ½ oz. fresh lime juice | ||
| ⅛ tsp. matcha powder | ||
| 2 to 3 fresh mint sprigs | ||
| 2 oz. unflavored sparkling water, plus additional for serving | ||
Things To Grab
- Pinky Up Jona teapot or 42 oz. stoneware teapot with metal infuser basket
- Tea kettle or saucepan
- Spoon
- Cocktail shaker with lid and strainer
- Small paring knife
- Small cutting board
- 1 (6-oz.) glass
Directions
For each sparkling iced tea, add mint tea, mint syrup, lime juice and matcha powder to a cocktail shaker. Cover and shake until matcha is dissolved. Add ¼ cup ice; cover and shake well until chilled.
To serve, layer additional ice, mint sprigs and lime wedges in 1 (16-oz.) glass. Strain tea mixture into glass. Top with 2 oz. sparkling water or desired amount.
Nutrition facts
Servings
70 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 18g
- Protein: 0g
Daily Values
0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 2%