I got a little ambitious this summer. After killing many, many plants over the years, I’ve come to believe that the problem might not be me. I mean, bamboo is really easy to kill, right? Same goes for cacti. These are the plants everyone keeps giving me, hoping that I’ll be able to keep them alive. Here’s the issue: I’m too good. Yep, you read that right. Those types of plants thrive on being ignored. So, this year I decided to go for something that would appreciate my love and devotion: an herb garden.
There’s no better way to properly celebrate than by yanking the leaves off one of them to make something delicious. Since it is also strawberry season and Hood Strawberries are AMAZING this year, I thought I’d toss some of them in too.
Strawberry Mint Iced Tea
- 2 tea bags (or, if you prefer, you can get one of the ones made for cold brewing iced tea)
- 3 strawberries, sliced
- 6 mint leaves (I used spearmint, but I imagine any would do)
- Fill a 16 ounce container 3/4 of the way full with water. I like to use large mason jars for this.
- Hang tea bags in the water and put in the fridge for about 24 hours. Wait impatiently while binge watching shows on Netflix.
- Remove tea bags and add sliced strawberries, mint leaves and sugar (if you like that sort of thing).
- Stir gently for a few minutes. Pour into tall glasses over ice. Enjoy. Add extra strawberries or liquor as necessary.
Do you have a favorite summer tea recipe? Tips for making sure I don’t kill my new herb garden? Please feel free to share in the comments.