MINT
Well, the mint’s in. I was at Agway
in Orleans the other day, shopping for plants.
“Mint!”
I heard one lady exclaim. “Who needs to buy that??”
She’s
quite right. I always let one or two patches grow in my garden because it
discourages marauding furry creatures who love to snack on my seedlings as soon
as they poke their leaves above ground. This year the mint is huge and
plentiful, more than I can ever remember. My patches threatened to engulf the
tomatoes, and completely obscured a beautiful hydrangea until I chopped them
down, (they were over three feet tall) leaving me with a mountain of mint to
make something out of. But what? I made three big bundles and hung them in the
furnace room to dry out so I’ll have mint next winter, and possibly the winter after. That took care of some
of it, but I still had, if not a mountain, at least a high dune. Fortunately,
it was time to make one of my favorite summer drinks:
Iced Mint/Lime Tea
You’ll need a large bowl to brew this in. I use a big mixing
bowl. After you cut the mint, fill the sink with cold water and wash the mint,
stems and all. Let it sit for a few minutes to let any sand fall to the bottom.
Remove the mint and strip the leaves off the stems into the large bowl. The
container I use to store my tea in the fridge holds just about the same amount
of water my full teakettle will take, so I fill the kettle and wait for the
whistle, then pour the boiling water over the mint leaves. I then grate the
zest of a lime into the mix and let it steep for at least 3-4 hours. By then it
will be cool enough to remove the mint leaves. I do this with my hands,
squeezing each handful before discarding it. (Side note: Having these leaves in
your garbage makes it smell good.) I then strain the tea through cheesecloth
into the pitcher I will store it in and put it in the refrigerator to chill.
When I want to serve it, I squeeze the juice of ½ a lime into each 10 oz.
glass, add honey to taste and stir to combine. I then add the tea, filling to
about ¾ of the glass. Using a small cocktail shaker, I shake the tea, lime
juice and honey vigorously, finishing with the mixture in the shaker. Add ice
to the glass and pour the tea over. Serve with mint sprig and lime wedge.
I know
this sounds like a lot of trouble, but believe me, it’s worth it…also it uses up
the mint. I still have some, though, if anybody needs any.