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Marigold Mint Tea
Prep 10min
Total4hr0min
Ingredients6
Servings10
I drink hot tea every morning and night. I experiment between mint tea and green tea, and sometimes chamomile and lemongrass, with some honey or sugar syrup for a touch of sweetness. But when my fiancé asked me what I would do during the hot summer months, the thought of hot tea no longer seemed appetizing. I started to play around with different tea creations that could be served iced.
I pictured myself working in my patio on a hot day, a bead of sweat on my forehead, a tall glass of refreshing iced tea inviting me to take a break and quench my thirst. It would have to be laced with flowers. Plus, I’d want a little caffeine so green tea would have to be one of the ingredients. I also like the bright flavor of mint, and when I put all those ingredients together I couldn’t wait to create my summer tea.
The first time I made it, I realized it was missing a little something, so I added an anise star or two, and with that finishing touch I was set for a long cool summer.
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Ingredients
10cups water
3green tea bags
2star anise
1cup fresh mint leaves
1cup edible marigold
1cup sugar
Directions
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1
In a medium-sized pot, add 4 cups of water, green tea bags, and anise stars. Bring to a boil at medium-high heat. Once the water boils, remove from the stove and allow the green tea bags and star anise to steep for 10 minutes. Then add in the mint leaves and marigolds, and continue to steep for 1 hour. Remove the green tea bags and star anise.
2
While the tea is steeping, in a small saucepan over low heat add one cup of sugar and one cup of water, stirring until the sugar dissolves. Remove and allow to cool.
3
In a large pitcher, add the remaining water, sugar syrup, and steeped tea. Place in the refrigerator overnight. Serve over ice. Garnish with fresh marigold flowers and fresh mint leaves.
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Honey can be used as a substitute to the sugar syrup.
Once tea steeps, remove green tea, star anise, marigolds, and mint leaves. Allow tea to chill for at least an hour, then refresh with new marigolds and mint leaves so they can retain their shape without wilting.
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No nutrition information available for this recipe
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I drink hot tea every morning and night. I experiment between mint tea and green tea, and sometimes chamomile and lemongrass, with some honey or sugar syrup for a touch of sweetness. But when my fiancé asked me what I would do during the hot summer months, the thought of hot tea no longer seemed appetizing. I started to play around with different tea creations that could be served iced.
I pictured myself working in my patio on a hot day, a bead of sweat on my forehead, a tall glass of refreshing iced tea inviting me to take a break and quench my thirst. It would have to be laced with flowers. Plus, I’d want a little caffeine so green tea would have to be one of the ingredients. I also like the bright flavor of mint, and when I put all those ingredients together I couldn’t wait to create my summer tea.
The first time I made it, I realized it was missing a little something, so I added an anise star or two, and with that finishing touch I was set for a long cool summer.
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