Meadow Tea

You can’t beat the sweet taste of homemade meadow tea. Growing up in southern Pennsylvania, meadow tea is a staple. I remember walking along brush rows with my grandmother looking for wild mint. She would often make a pitcher of meadow tea on hot summer days.

For this recipe I love to use Apple Mint. But any variety will work. If you’re feeling extra fancy you can mix several kinds of mint or add some Lemon Balm. Meadow tea is also delicious if you mix it with lemonade or add fresh fruit.

Likewise, this recipe works well with a variety of sweeteners. I typically use Stevia, but white sugar, or honey work fine also. If you have trouble with your sweetener dissolving you can always reheat the tea after it has steeped then add the sweetener and stir to dissolve. This recipe is very forgiving so feel free to adjust and make it your own.

Because it takes so long to steep, I often make it before bed, and let it sit overnight. In a pinch you can rush the tea, and drink it 4-6 hours after infusing. But the best flavor comes from a long steeping period. Believe me it’s worth the wait!

This is one of our favorite summertime recipes. Hope you enjoy!

Ingredients:

• 2 handfuls of fresh mint (about 2 cups no need to be exact)

• 1 Stockpot full of water (approximately 1-2 gallons. Again, it doesn’t need to be exact)

• Add your favorite sweetener of choice to taste. (I usually end up adding about a cup, but it depends on the sweetener and individual taste.)

Add water to the stockpot and bring to a boil. While water is coming to a boil, rinse off mint to remove any dirt. Once water is at a boil, turn off the heat and add mint. Stir in the mint and quickly place a lid over the stockpot. (This is important because it traps the essential oils from the mint and prevents them from evaporating.) Let your tea sit 8-12 hours. Strain the mint from your tea. Stir in sweetener. Chill and serve.