Flash in the Pan: Ginger-Mint Iced Tea

September 7, 2008


If you’re reading this page, you’ve landed on the old site.  Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!

As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.” 

[I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly, or else is so easy to make that no recipe is required.  Here’s today’s “Flash in the Pan.”]

[Thanks to everyone who hazarded guesses about what type of peppers I’ve got flourishing in my backyard. . . I think we all agree they’re not jalapenos, but as to what they actually are, we may never be sure. They’re definitely spicy, yummy, and abundant–all I need to know, I guess!]

Another plant that grew beyond any sense of propriety in my back yard this past summer is mint.  In my eternal quest to find as many uses as possible for the wayward herb, I began to drink this refreshing, ridiculously simple-to-prepare iced tea almost daily.  I’d mix a huge batch of the beverage, pour it into a pitcher in the fridge, and just add ice whenever I felt parched, tired, or even a bit peckish.  It always worked to perk up my spirits and leave me reinvigorated.

And no wonder: mint has long been used to help soothe digestive problems, and the oils may also aid in preventing bacterial or fungal infections (perfect for someone like me, who’s been rather slack with her ACD lately).  Ginger is renowned as an anti-nausea remedy (which is why real ginger ale is so great for pregnant women). It’s also an effective anti-inflammatory and has been shown to help prevent various types of cancers while boosting the immune system. 

With all these benefits in a delicious and easy drink, there’s just no reason not to sip some every day.

Fresh Ginger Mint Iced Tea

about 2 cups (480 ml.) unpacked fresh mint leaves

2 2-inch (2.5 cm) pieces of ginger, peeled and sliced into think disks

8 cups (2 liters) boiling water

agave nectar, to taste

splash of lemon juice, if desired

Either coarsely chop the mint, or place In the bottom of a large glass or other non-reactive bowl (big enough to hold 8 cups or 2 liters) and then muddle with the end of a wooden spoon or muddler (but really, who actually owns a muddler??).  Add the ginger disks.

Pour boiling water into the bowl and stir gently to submerge all the leaves.  Cover if possible while allowing to steep (I used the lid from my wok, which was large enough to cover the entire bowl). Allow to steep 5-10 minutes, or longer if you prefer a stronger brew.  Add agave and lemon juice, if desired.  The tea can be used immediately if poured over lots of ice (the ice will cool it sufficiently).  Refrigerate any leftover tea and use as needed.  Will keep up to a week in the fridge.


16 Responses to “Flash in the Pan: Ginger-Mint Iced Tea”

  1. VeggieGirl Says:

    I always love your “flash in the pan” features!! :0)

    Mint is a great herb – wonderful addition to your iced tea!

  2. Celine Says:

    aw…mint and I aren’t friends. 😦

  3. I’m stuck with an abundance of mint, too! Thanks for a great, refreshing idea as to what to do with it!

  4. ooo that sounds delicious! i love the comment about owning a muddler, because seriously… who does own one?!

  5. Courtney Says:

    OMG–that sounds fantastic! I *love* peppermint iced tea, and have been drinking it by the gallon this summer :o) I bet it is even better with fresh mint. And ginger–according to the naturopath I need more ginger in my diet for my digestion, so this sounds perfect! I am glad you are finding a way to use up all that mint :o)


  6. how funny! I made lemongrass ginger tea for the first time today. We must be on the same wavelength again. I’ve got a lot more mint than I have lemongrass, so this sounds great!

  7. Deb Schiff Says:

    I was wondering what to do with all that mint growing in the AeroGarden. Thanks! Gee. Now I have to go out and find a muddler. ;D

  8. Mihl Says:

    I love the combination of mint and ginger! You are so lucky to have such an abundance of fresh herbs on hand.

  9. ttfn300 Says:

    Not a huge fan of mint, but I’m wanting some of that iced tea!!

  10. Melody S. Says:

    I love your blog! That iced tea sounds delish!

  11. Mmm, sounds like the ultimate tummy pleaser! I swear that Reed’s Ginger Beer cured my ulcer years ago, so it’s like a miracle food to me. I must try this tea with the “young ginger” I got at the Asian grocer. It’s just the same as regular ginger, but has a thin, delicate skin on the outside, rather than the woody, fibrous kind. Cool!

  12. Andrea Says:

    Looks very refreshing. You know I love to keep a gallon jar of herb tea in the refrigerator all summer.

    I’ll bet this combination would make a soothing hot drink during the coming winter. Maybe you should hang some of that bountiful mint up to dry!

  13. giz Says:

    I don’t want a glass of ginger mint tea – I want the whole pitcher – that is if you don’t mind of course….hmmmm….even if you do mind, it’s fine by me :).

  14. Ricki Says:

    Glad you like the FITP entries! And the tea was really very refreshing 🙂

    Poor you! It’s become one of my faves.

    Other than drying or freezing it, this works well!

    Thanks for your comment! I think a muddler is my new obsession-gotta get one!

    That’s exactly why I first drank this with ginger–to help with digestion. After a (too-big) meal, it really does seem to settle the stomach.

    That is quite funny! And I like lemongrass, too, so I bet it’s great that way as well (though I wasn’t too fond of the other herb in our garden, lemon balm–tasted like medicine to me!)

    Glad to be of service! And I’ll be SOOOO jealous of your muddler!

    I guess it is pretty lucky (especially since we didn’t have to do anything–it just popped up at the beginning of the summer).

    I like mint, but I LOVE it in this tea–so you may just like it, too 🙂

    * blush* Thanks so much for your comment, and for visiting! Glad you like the tea, too 🙂

    You’re so lucky to find young ginger–our supermarket often has just the woody, older kind, which requires quite a bit of peeling and grating before you get to the good bits. Haven’t heard of Reeds, but I have no doubt it helped your tummy!

    I’m planning to go picking this weekend and dry as much as I can (and I understand it can be frozen, too). I’ve had this hot as well, and it’s equally yummy. 🙂

    Don’t mind a bit. In fact, you’re invited to come over and pick to your heart’s content 🙂

  15. Johanna Says:

    Maybe this is something I should try – I have a love hate relationship with ginger but have been enjoying ginger ale lately (not natural of course) – I like the idea of combining mint with it – and would welcome any drink which can invigorate me

  16. bee Says:

    this looks splendid, ricki and so do the dishes planned for your cookbook. all the best!!!!

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