Spearmint Tea Recipe — Something Cool to Hold While the Summer Sorts Itself Out

Mid-July and I have been in a soup-making mood despite the heat, which is arguably irrational and which I am going to do anyway. I made a cold cucumber gazpacho on Monday, the one I first tried two summers ago, and it has been my lunch all week: blended cucumber and Greek yogurt and mint and garlic and a good amount of lemon, chilled, served in a bowl with a drizzle of olive oil and fresh dill. Cold soup in July is correct. I stand by it.

Tyler and I talked this week about the house search in more concrete terms. He is looking at places in Millbrook and in Prattville, both, which I noticed without pressing. Millbrook is where his family is. Prattville is where I am. He is looking at both. I have been turning that over with the care I give to things that might matter enormously and that I am not ready to ask about directly yet.

I called DeAnna on Thursday and she asked how the Crystal situation was going and I told her: we are texting, she cooked rice and beans and sent me a photo, there is something happening between us that I do not have a name for yet. DeAnna said: it sounds like the beginning of something. I said: yes. She said: are you okay with it being the beginning and not the middle or the end. I said: I think so. She said: that is enough for now. DeAnna has gotten very good at knowing when enough is enough. I think I have too.

The mint I used in the gazpacho this week came from a little pot on my kitchen windowsill that has been quietly thriving since April, and by Friday there was enough left that I did what I always do at the end of a long, thoughtful week: I made a pot of spearmint tea. It felt like the right companion to everything I had been sitting with — Tyler looking at houses in two directions at once, DeAnna reminding me that beginnings are allowed to just be beginnings. There is something about a cup of fresh mint tea that does not ask anything of you, and sometimes that is exactly what you need.

Spearmint Tea

Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes | Servings: 2

Ingredients

• 2 cups fresh spearmint leaves and stems, loosely packed
• 2 cups water
• 1 to 2 teaspoons honey or sugar, to taste (optional)
• Ice cubes, for serving cold (optional)
• Thin lemon slices, for garnish (optional)

Instructions

1. Rinse the mint. Rinse the spearmint leaves and stems thoroughly under cold running water and gently shake dry.
2. Bring water to a boil. Pour 2 cups of water into a small saucepan and bring it to a full boil over medium-high heat.
3. Steep. Remove the pan from heat, add the spearmint leaves directly to the hot water, and cover. Let steep for 4 to 5 minutes — longer for a stronger flavor.
4. Strain and sweeten. Pour the tea through a fine mesh strainer into two mugs or glasses, discarding the spent leaves. Stir in honey or sugar if using, while the tea is still warm so it dissolves easily.
5. Serve. Enjoy hot, or pour over ice for a cold version. Garnish with a lemon slice if desired.

Nutrition (per serving)

Calories: 10 | Protein: 0g | Fat: 0g | Carbs: 2g | Fiber: 0g | Sodium: 5mg