MINT, MINT AND MORE MINT with Mint Lemonade and Mint-Lemon Tea

Just below the location where our garden used to be is a low spot that is on the “project list.”  It’s a one-of-these-days kind of place where we hope to eventually have a dock leading out over the pond.  I went down there earlier just to see what all was going on.  What I found was this HUGE patch of mint growing rampantly.  I suppose it is there from the various sprigs that I threw down there over the years as I thinned it out in the garden.  I found peppermint, chocolate mint, and spearmint.  There may be others, but I’ll leave that to the snakes and other assorted bugs to determine.  In the meantime, I’m brewing up some Mint-Lemon Tea and some Mint Lemonade that will be cooling and soothing drinks to have handy during these hot summer days.  It’s a good way to spend a few minutes out on the porch with Perfect Girl while she’s here for Nana Camp.

Mint-Lemon Tea
3/4 gallon boiling water
1/4 gallon cold water
2 cups freshly picked , washed and packed mint leaves
12 small tea bags or 6-8 family size tea bags (we like it strong) (I have sometimes used flavored teabags, such as lemon or raspberry.)
1 – 1 1/2 pints sugar*
1 6-ounce can frozen lemonade, thawed (I only use about 4 ounces of the 6 available.  Suit your tastes.)

Add tea bags to boiling water, cover and remove from heat.   Allow to steep until cooled.  Add enough of the cold water to a blender along with the mint leaves so that the leaves can be processed until well blended.  Allow to sit in the cold water for about 15-20 minutes before straining.  Add the mint water to the tea water (remove tea bags), add sugar and lemonade concentrate.  Stir thoroughly to dissolved sugar and concentrate.  Add remaining cold water to make a full gallon. 

*Hubby and I usually drink unsweetened tea that we sweetened with artificial sweetener.  I make our mint-lemon tea without the sugar.  (Picture courtesy of Roebling Tea Room, Brooklyn)

Mint Lemonade**

2 cups fresh mint leaves, washed and packed
1 1/4 cup freshly squeezed lemon juice
1 1/4 cup sugar (adjust to your tastes)
2 quarts cold water

Place the mint leaves, lemon juice and sugar in a blender.  Blend well and strain.  Use part of the water to rinse the blender; strain what you use into a pitcher along with the remaining water.  Mix well and serve over crushed ice garnished with a thin slice of lemon and a sprig of mint.

**This recipe supposedly comes from Miss Hullings, a well-known cafeteria in downtown St. Louis.  I can’t vouch for the cafeteria, but I can for the mint lemonade! 

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  Foodie Friday
  Tasty Tuesday

Check back tomorrow for Red Skelton and the Pledge of Allegiance.