Recipe by Julie Collins
- Fresh peppermint leaves, around 20 (more or less, depending on how minty you like it)
- 3 cups water
- Honey, agave, or sugar to taste
- Add water to a medium-size saucepan and bring to a boil.
- While waiting for water to heat, rinse mint well to remove any dirt, gently shake or pat dry, and delicately muddle or “bruise” the leaves to release their natural oils.
- Add mint to boiling water and turn off the burner. Let steep for 3–5 minutes, tasting to determine desired strength.
- Strain tea into cups (or remove leaves with a fork if a strainer is unavailable), sweeten, and serve.
Serves 3. Prep time, 5 minutes; cook time, 5 minutes.
Cook’s note: Fresh Peppermint Tea may be served hot or cooled to room temp and served over ice with a sprig of fresh mint.