Oh mint, why do you have to be so happy to spread yourself everywhere!?! I swear, one little plant turned into 10 square feet of mint plants in just five short years–it multiplies copiously. I used to bemoan my mint condition, over-minted for sure, but soon I realized I could complain or I could change my perception of it. I started to adore mint and suddenly I began to wonder if I had enough.
Since I decided to start LOVING mint I’ve used more of it than ever. I started by drying it, a lot of it, for mint tea all winter long. I make fizzy bath bombs with dried mint in it, the scent can really refresh you while the corn starch and baking soda revives your skin and muscles. I use it in recipes whenever I can, like jelly or raita or tabouli. I give it away, too–plants, stems and even dried bundles.
But then I came across one more way to use mint, Mintade, thanks to Miss Pickerell. Remember the old kid’s books with the quirky Miss Pickerell? We were reading one of the books the other night for our bedtime story, and Miss Pickerell sat down to a nice refreshing glass of mintade, which I’d never heard of it before then. A few pages later the book went on to explain how to make this never-before-thought-of drink and I thought, “Well I can do that!” So I did.
My kids were pretty thrilled to try it, especially since we’d just read about it. After the initial sip they asked for a “bit” of sugar, each of them used less than a teaspoonful to sweeten a 16 ounce glass of Mintade. I actually I preferred it without sugar, and it’s a nice fresh change to plain water that will cool you off on a hot day. Enjoy!
- 1 cup mint leaves, cleaned with the stems removed
- 1 1/2 cup boiling water
- 6 cups ice, approximately
- Carefully clean the mint, making sure to remove any bugs or dirt as this can really kill the enthusiasm in kids.
- Save a few mint leaves for garnish (if desired).
- Roughly tear the mint leaves in half and place them in a tea pot.
- Boil some water.
- Measure a cup and a half of boiling water and pour it over the mint leaves.
- Let the mixture steep for 20 minutes or so.
- Put about 3 cups of ice in a quart jar and pour the warm tea over it; let cool for 10 minutes.
- Remove any remaining ice cubes.
- The tea is now ready to serve and can be kept in the fridge until you want to use it.
- To serve, fill two 16 ounce glasses with ice and pour the cooled Mintade over the top.
- Garnish with mint leaves and serve with a sugar bowl handy.
About Laura Sampson
Laura Sampson is an Alaskan micro farmer who is passionate about real food. She is the owner and lead contributor of the Hey, What’s for Dinner Mom? blog that curates recipes, gardening tips and other healthy lifestyle advice.
The views and opinions of guest authors do not necessarily reflect the views and opinions of Full Circle.