Iced Spearmint Tea with Strawberry Nectar

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Iced Spearmint Tea with Strawberry Nectar

 

Sugar Syrup:

3/4 - to 1 cup granulated sugar

1 cup water

Zest of 1 orange, cut into strips

 

4 1/2 cups water

1/4 cup dried spearmint, or 3/4 cup fresh spearmint

1 cup sliced strawberries

1 cup strained freshly squeezed orange juice

Ice cubes

Fresh spearmint sprigs and strawberry slices, for

garnish (optional)

 

To make the sugar syrup, in a medium saucepan, combine

the sugar, water and orange zest. Bring to a boil,

stirring to dissolve the sugar. Remove from the heat

and let cool. Pour the syrup through a fine-mesh sieve

placed over a bowl, pressing down on the orange zest

with the back of a spoon to extract as much of the

flavorful oils as possible. Discard the zest and set

the syrup aside.

In a medium saucepan, bring the water to a boil, then

remove from the heat. Crumble the spearmint and add to

the water; let steep for 5 minutes to obtain a strong

infusion. Strain through a fine-mesh sieve placed over

a large bowl. Discard the mint and let the infusion

cool. Meanwhile, place the strawberries in a fine-mesh

sieve set over a medium bowl. With the back of a

spoon, press the berries through the sieve, leaving

the pulp and seeds behind. Scrape any purée clinging

to the bottom of the sieve, and then add all the purée

to the cooled infusion. Add the orange juice and 1/2

cup of the sugar syrup to the tea and stir vigorously.

Taste and add more sugar syrup as desired. (Store any

remaining sugar in the refrigerator for when you make

another batch of tea.) Cover and refrigerate the tea

until well chilled. Just before serving, fill a large

pitcher with ice and add the tea. Pour into chilled

glasses. Garnish with a sprig of mint and a slice of

strawberry, if desired. Serves 6.

 

 

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