Recipe: Herbal Tea Recipes - 6 (Mint-Lemon, Lemon-Ginger, Apple, Mint, Lemon Grass, and Thai Iced Tea)

Hi Rachel! Don't know if this will fit the bill for you...but here are a few that I have and am happy to share! Happy Sipping!!

Mint and Lemon Tea
Iced Lemon Ginger "Tea"
Apple "Tea"
Fresh Mint Tea
Lemon Grass Tea (Caipim Limao)
Thai Iced Tea

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MINT AND LEMON TEA
Makes 4-6 servings

1 1/2 quarts water
1 lemon
1 small bunch fresh mint, leaves only
Sugar (optional)

Bring 1 1/2 quarts water to a boil in a saucepan.

Meanwhile, peel the lemon, leaving the bitter white pith on the lemon and only removing the yellow peel. Add the lemon peel and mint leaves to the boiling water, stir once and boil for 1 minute.

Strain tea into teacups and serve hot, passing sugar if desired.

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ICED LEMON GINGER "TEA"
Makes about 7 cups

1 piece fresh gingerroot (4-inches long)
6 cups water
1/2 cup honey
1/2 cup sugar
zest of 2 lemons (removed with a vegetable peeler)
1 cup fresh lemon juice
Lemon slices (for garnish)

Peel gingerroot and cut crosswise into thin slices. In a medium saucepan boil 6 cups water, gingerroot, honey, sugar and zest, stirring until sugar is dissolved. Remove pan from heat and steep "tea", covered, 45 minutes.

Uncover tea and cool completely. Remove gingerroot and zest with a slotted spoon and discard. Transfer tea to a pitcher and stir in lemon juice. Chill tea, covered, until cold and up to 2 days.

Serve tea over ice in tall glasses and garnish with lemon slices.

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APPLE "TEA"
Makes 4-6 servings

8 ounces dried apple slices
2 cinnamon sticks
4 whole cloves
1 1/2 quarts cold water
Honey or sugar, to taste

Place the apple slices, cinnamon, cloves and 1 1/2 quarts cold water in a saucepan and bring to a boil. Reduce the heat and simmer 15 minutes.

Sweeten with honey or sugar, and strain into tea glasses, pushing gently on the apples to remove all the liquid.

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FRESH MINT TEA
Makes about 2 quarts

2 quarts water
1/4 cup milk
1/4 cup half-and-half
1/3 cup granulated sugar
1 bunch fresh mint

Bring 2 quarts water to a boil, then reduce to a simmer. Add milk, half-and-half and sugar and simmer for 15 minutes.

Add mint and simmer an additional 30 minutes.

Strain and serve hot, or chill on a bowl of ice and serve cold.

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LEMON GRASS TEA (CAIPIM LIMAO)
Makes 6 servings

"You can use the tough outer skins and upper stalks of the lemon grass for this aromatic tea, saving the tender inner stalks for slicing into stews, sautes, and soups."

3 stalks Fresh lemon grass (available at Asian and some supermarkets)
6 cups boiling water
Raw sugar, honey, or other sweetener, as desired
Lemon slices (optional)

In a large teapot, combine the lemon grass with about 6 cups of rapidly boiling, fresh water. Cover the teapot with a thick towel and allow to steep for 5 to 10 minutes, or until very aromatic.

Pour into teacups, sweeten and serve with a twist of lemon, if desired.

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THAI ICED TEA
Makes 4-6 servings

6 cups water
1 cup Thai tea leaves
3/4 cup sugar (or as needed)
Crushed ice
1 1/2 cups evaporated milk or half-and-half
Evaporated milk or half-and-half (for serving)

Bring 6 cups water to a boil in a saucepan, add the tea leaves and remove pan from the heat. Gently stir the tea leaves to submerge them in the water. Let the tea steep for 5 minutes, or until it turns a brilliant orange and has a strong taste with no bitterness.

Pour the tea through a coffee filter or fine-mesh strainer into a pitcher. Add the sugar to the hot tea and stir well to dissolve completely. Set aside to cool to room temperature, then cover and refrigerate until ready to serve, or for up to 1 week.

To serve, fill tall glasses with crushed ice, add tea to fill about 3/4 of each glass, then pour about 1/4 cup of evaporated milk or half-and-half over the ice in each glass. Serve immediately.