As summer blisters on, I find the need to be drinking water increasing and my interest decreasing. It becomes a chore. What I’ve learned to combat that is to add flavor. I love infused water and tea and try to keep a supply of fresh herbs at the ready for infusing.
Regular readers will know my tale of woe regarding an abundant, rampant crop of mint that haunts me at this time of year. A brief hesitation regarding putting the tiny mint plants in a pot or stoned-in raised bed had rendered enough mint to make Mojitos for most of Northern Colorado. The good thing is that I love mint, though I tend not to consume pounds of it at a time. A few sprigs added to some fresh water quickly yields a refreshing drink found far more cheaply than the cool bottles found at the store for $2-3 each.
Something I’ve always loved to do is make Sun Tea. As it sounds, a few tea bags plopped in a jar full of water brew at Mother Nature’s hand to create a wonderful ice tea in a few hours. Of course it’s quicker to boil water and make tea the traditional way then ice it, but Sun Tea is summertime for me. Taking mere seconds to add ingredients to the jar, I love having it on my front porch ready to drink in a few hours. I keep a spigot jar of it in the fridge most of the summer.
I get bored easily so like to experiment with refreshing flavors, combining tea and herbs. Fresh herbs are great though not always available. For the batch I’m sharing today I added dried lavender and dried lemongrass with some green tea bags and fresh mint. The flavors are subtle and unique, making an interesting and refreshing tea. Dried herbs can be placed in a loose tea ball or I simply wrapped them in a double layer of cheesecloth and tied the bundle closed. I squeezed the bag a few times during the soaking to further release the herbal flavors as the bundle holds the herbs more tightly than a tea ball. Served with a sprig of fresh mint and there is nothing better to sit on the porch at dusk, reflecting on the day, watching the colors change in the summer sky.
Lemongrass-Lavender Green Sun Tea
Ingredients
- 16 cups cool Water
- 3 sprigs fresh Mint
- 6 Green Tea bags
- 1 tablespoon dried Lemongrass
- 1 tablespoon dried Lavender
- Optional: Honey or Agave Nectar for sweetening
Instructions
- Pour water in a large jar, preferably with a spigot for easy serving. Add the mint and tea bags. Place lemongrass and lavender in a tea ball or wrap in two layers of cheesecloth and tie closed with kitchen twine. Allow to brew in the sun for the day. Remove tea bags, and herbs; store in the refrigerator.
Caroline @ Pickled Plum says
July 18, 2014 at 7:55 amOh wow, this recipe sounds amazing!! I love lemongrass so to be able to put it in a drinks makes me very happy 🙂 Thank you for the recipe!
Rachel Cooks says
July 17, 2014 at 3:27 pmI have such fond memories of sun tea – my mom used to make it all the time. Gorgeous photos!
Becky LeJeune says
July 17, 2014 at 10:43 amUrgh, I am the only person in the universe who has planted mint in their yard and somehow killed it! I’ve got two pots going as we speak that are doing fairly ok – excepting the nibbles I think moths have been taking out of one of the plants (they decimated my basil as well!).
This tea looks fabulous. I’ll have to plan some very soon (lavender is the only thing I don’t currently have on hand or else I’d set a jar going right now). I’m an iced tea fiend year round and am always looking for new varieties to try.
Anne-Marie @ This Mama Cooks! On a Diet says
July 17, 2014 at 7:16 amI’m a dork and love your glasses as much as your tea. BTW, I know you can grow lavender where you’re at. One of my clients in Longmont had huge lavender bushes in his front yard. I was so jealous!
Toni Dash says
July 17, 2014 at 7:28 amYou are NOT a dork and I feel the same way! I snatched them up at a Thrift Store a few years ago and think they are charming. I have really not gardened much this year and where I had lavender has been overtaken by this crazy mint. I literally have a 12 foot by 3 1/2 foot deep bed that is all mint up to my waist. It’s choked everything else out. Mojitos for all!
Christie - Food Done Light says
July 17, 2014 at 7:04 amWe are definitely kindred spirits. We grow lemongrass and mint so my husband can make his childhood chai. Tea with lemongrass and mint. He makes it better then I do so it is his job. I haven’t thought to add lavender. I will have to tell him about it and try it.
Toni Dash says
July 17, 2014 at 7:06 amYum! You could make this with all fresh herbs Christie! The chai sounds delish.
Beth @ The First Year says
July 17, 2014 at 6:58 amToni, those glasses are perfect for this recipe! I always love your food styling!
Toni Dash says
July 17, 2014 at 7:05 amYou are the sweetest Beth! They are a Thrift Store treasure and I love them too.
kristy @ the wicked noodle says
July 17, 2014 at 6:50 amI love this awesome tea recipe, Toni! Looks so refreshing and I LOVE lemongrass. Pinning!!