Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Mint and Lemon Tea
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 7
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 16
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
1 1/2 quarts water
1 lemon
1 small bunch fresh mint, leaves only
Directions
- Bring 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.