it’s early june, and the temperatures have been in the 90s for about a month already. normally i would try to escape my landlocked city and find a nice, cool, body of water to sit in for the next two months straight, but we are (still) under contract on our house which requires us to stay close to home. zeut alors! alas, i must find another way to beat the heat.
in terms of beverages, the south and sweet tea are practically synonymous. yet again, i betray my southern roots by confessing that i don’t much care for sweet tea. i like herbal tea. i like matcha. i like black tea. i, generally speaking, like most teas that don’t have a syrupy-make-your-mouth-pucker-because-sugar-is-the-only-flavor taste. however, i almost always drink my teas hot, and hot tea just doesn’t quite cut it in summer weather. if i am going to drink a (non-alcoholic) cold drink aside from water, it will more than likely be a juice. then, like a fly on a windshield, an idea struck: why not make a fresh, vibrant, crisp juice with a moroccan mint green tea concentrate added? it marries the health benefits of fresh juice AND green tea, and it offers the refreshing, tangy hydration my overheated body is craving.
this tastes more like juice than tea, but it offers all the energy and metabolic benefits of green tea. i added a tablespoon of raw sugar to my tea concentrate for just a hint of added sweetness, but you could omit it or add more depending on your preference. i filled my juice with greens, and you could always modify the amount if you prefer a less verdant flavor. my husband and i loved the verdant taste in combination with the pucker of grapefruit and refreshing herbal qualities from the mint and sage, and it left us feeling revitalized for the day ahead. give it a go, and see if you don’t feel like conquering the summer days ahead.
Double Green Summer Tea
yields roughly 4 cups
- 3 tsp moroccan mint green tea
- 1 Tbsp raw sugar (optional)
- 6 oz freshly boiled water
- 6 oz cold water
- 1 small head of romaine lettuce
- 1/2 cup of mint leaves, loosely packed
- 1/3 cup of sage leaves, loosely packed
- 2 medium red grapefruits, peeled
- 1 lime, peeled
- 1 small cucumber
- steep the tea in the freshly boiled water and sugar, if using, for 2-3 minutes. once it is done steeping, remove the tea leaves and add the cold water to the concentrate. refrigerate to continue cooling.
- push the other ingredients through a juicer, or blend them in a high speed blender and squeeze through cheesecloth or a nut milk bag.
- once cool, add the tea concentrate to the juice, stir well, and enjoy within 24 hours.