Diy Spearmint Water Food

SPEARMINT AND LEMON TEA.

Steps:

• Set water to boil.
• While water is heating get spearmint and crush in a mortar with a little hot water.
• Put leaves, water, and lemon juice in mug.
• Let steep, and then add brown sugar to taste.
• Enjoy!

HOMEMADE MINT EXTRACT

Steps:

• If you are using mint from your garden check the leaves for cocoons. Wash the mint and pat dry.
• Remove the leaves from the stem and lightly crush them to help release the oils.
• Place the leaves in a clean glass jar. Add the vodka and keep in a dark place.
• Shake occasionally. Let sit for 6 to 8 weeks. Remove the leaves and set aside for use.

DIY SPEARMINT WATER

Steps:

• 1. Put 2 large spoonfuls of spearmint into a small sandwich or snack bag. Seal it and pound it with your spoon to bruise the herb. If you have a mortar and pestle that works too.
• 2. Put the herbs in your pitcher, fill with fresh filtered water of choice and then let sit in fridge for 12-24 hours.
• 3. Using a fine mesh strainer strain out the herbs. If you prefer your water as clean of herbs as possible you will have to use tightly woven cheese cloth to finish it off. I find that the tiny amount left after staining doesn't bother me and continues to make the water taste more minty over time. The color of the water will be a caramel color but does not affect the freshness of the water. Like I said it is probably as our great grandparents would have drank it.
• 4. I hope you like, Enjoy!

SPEARMINT TEA

Steps:

• In a saucepan, bring water to a boil. Remove from the heat. Add spearmint leaves and let stand 5 minutes. Strain tea into a teacup or mug.

SPEARMINT ICED TEA

Steps:

• Bring 1 quart water to a boil in a medium saucepan.
• Remove from heat and add tea bags, mint and zest.
• Let these ingredients steep for 15 minutes and then strain into a 2-quart container.
• Stir in sugar and lemon juice.
• Add 1 quart water.
• Continue stirring until sugar has dissolved.
• Cool and serve over ice.

CUCUMBER-MINT WATER

Steps:

• Blend the cucumbers, sugar, lemon juice, mint, salt and 4 cups cold water in a blender until as smooth as possible (a fair amount of solids will remain). (If all the ingredients do not fit in your blender, use half the water to puree, transfer the puree to a larger container, then stir in the remaining water.) Refrigerate to chill, at least 1 hour.
• Before serving, strain the cucumber-mint water through a fine strainer. Use the bottom of a ladle or wooden spoon to help push the liquid through the mesh. Discard the solids. Serve over ice. Add gin or vodka to taste if using.