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Post by Sylvia on Jun 10, 2008 15:35:44 GMT -6
You may think I'm becoming a stuck record. I am harping on about mint because it would seem to be one of the best years for mint. It seems to be enjoying the fluctuations in weather. This is not really a recipe - I have been making this for almost 30 summers. It's not an exact science.
Cut a couple of handfuls of mint and lightly bruise them then place in a teapot - if you have a glass coffee jug use that and you can then judge the colour.
Boil one and a half pints of water and pour over the mint, leave to infuse for five minutes. Sprinkle 1 tsp of sugar into the pot and taste. If you want to drink this warm use a tea strainer. It is really nice served chilled with a few ice cubes.
You can vary the strength of the mint and sugar to suit your tastes
Sylvia446
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