My Madison Bistro

We’re starting a heat wave!

Well, compared to last week and this past weekend, anyway. Over the weekend, I had to turn my heat on a few times, to take the chill out of the air. Yesterday when I got up, it was a whopping 29F/-2C. Brr!

Sure, in a couple of months, that will feel warm, but when you’re suddenly plunged into low temperatures, it’s kind of cold. And I had to go out grocery shopping in that weather. For the first time this fall, I had to let my car run a couple minutes to help warm it up. Okay, that was because I refused to get out a winter coat. Or wear gloves.

But, for the rest of the week now, it’s highs in the 70’s, and even the low 80’s! (That’s 21-27C, for anyone outside of the States.) So, bring on the summery beverage for likely the last time this year. I have a garden full of mint that’s still going strong, and I’m going to use it while I can.

This recipe is low fat, as well as low carb if you use sugar-free sweetener.

Iced Mint Green Tea

Print Recipe

4 cups (1 L) cold water
6 green tea bags (I prefer decaf)
couple sprigs of mint
1/4-1/2 cup (55-115 grams) sweetener of choice (I used half truvia, half sugar)
ice cubes
extra mint for garnish, if desired
juice of 1 lime, if desired*

If using sugar, place desired amount of sugar in bottom of 6 cup (1.4 L) pitcher.

Add water and mint to medium saucepan. Bring to a boil and add sugar substitute, if using. Stir until sweetener is dissolved. Remove from heat.

When water is no longer boiling, add tea bags and cover; steep 10 minutes. Remove cover, tea bags, and mint. Pour hot tea into pitcher, stir to combine with sugar. Add enough ice cubes to fill the pitcher.

Refrigerate until chilled, then serve in glasses over ice. Garnish with mint, if desired.

*To change things up a bit, add the lime juice to the chilled tea.

Tags: green tea, mint

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