This is my savior when sick.
It’s my go-to wintertime tonic, and sometimes my morning replacement for coffee, too. Or afternoon pick-me-up. Or my I-need-some-color-to-brighten-this-dull-dreary-December-day drink. It’ll work for a number of occasions, and it’s rather simple to make.
Perhaps it’s the anti-inflammatory properties of the turmeric, or the zing from the ginger, but either way, this tea comes with a natural boost of energy upon drinking. This is why you may find it particularly useful when your immune system is down. While sleep is the ultimate savior, you can make this your second saving grace for when you need to get through the morning hours. Then take a nap, and repeat the tea-making upon waking.
That’d be my advice. That is, if you find yourself catching the cold that everyone in my universe seems to be enduring right now.
Adjust the honey to your taste. If you want to get fancy, seek out fresh turmeric root from your local market (Whole Foods often carries this) and grate some of the its gold on top.
If you want to learn why it’s so special, here’s a quick start. Oh, and don’t forget about stomach-soothing ginger, too.
There’s absolutely nothing more refreshing on a hot summer’s day than a glass of iced mint tea. Luckily, mint prospers all throughout the summer, and as any herb gardener knows, it often takes over the garden as it grows. While mint can add a refreshing quality to anything in which it’s added, my favorite way to utilize it when I have it growing in my summer’s garden and available in quantity is in tea. The following recipe is more than easy, so don’t worry about breaking a sweat on these hot, steamy days.
If mint isn’t growing nearby and the quantity called for in this recipe isn’t available, consider halving the recipe. It may seem like quite a bit of mint, but try not to skimp on the tea’s star ingredient. Poured over ice, the powerful minty flavor is needed.
- Simply Mint Tea
- -40-50 12-inch mint sprigs, about 2 cups of leaves, tightly packed
- -Water, 7 cups
- -Honey, if desired (The tea is so delicious all on it's own, it really doesn't need sweetener. But, if you're accustomed to a little sugar in your tea, feel free to add in some honey.)
- Strip mint leaves off stems. Wash leaves. In a 2 quart kettle, add 6 cups of water. Place kettle on high heat and bring water to boil. Turn off heat and add mint leaves, using a spoon to submerge leaves. (Add honey to taste, if using.) Recover kettle, and let steep at least 30 minutes, or up to 2 hours.
- Pour tea through strainer into a pitcher. Serve in a glass over ice. Relax and enjoy.