Photo via Visualhunt
Although I know I just posted something about fall and pumpkin spice lattes and Edwards Apple Orchard, I’m not quite ready to let summer go yet. The next couple of recipes will be great to use as summer wraps up, including this peppermint tea and a couple of dairy-free ice cream recipes that are favorites with my boys (and favorites with me, as they take 5 minutes to make!)
This first recipe is for “ice cold peppermint tea”. It’s one of my favorites; I found it from the site “Frugal Farm Wife“. It is legal on the GAPS diet, gluten and dairy free … and if you have it warm (not cold) with less honey, it’s also GAPS stage one.
Ice Cold Peppermint Tea
2-3 quarts boiling water
1/2 – 2/3 cup peppermint leaves (about one bunch from the store)
1 cup raw honey (you can use less or more honey, to taste)
1-2 quarts cold water
Boil 2-3 quarts of water on the stove. Stir peppermint leaves into the boiling water and allow to cool (I like mine to steep overnight, but you don’t have to wait that long). Strain your tea into a gallon container and add honey. I use a glass jar with a tight lid so I can shake it to dissolve the honey. When the honey is dissolved into your tea, add enough cold water to fill up the container (1 gallon total) and chill. Store in the refrigerator. (Tip: I only have 1/2 gallon (or 2 quart) glass containers with tight lids. So I strain half of the liquid into one, add half the honey, shake, add water, pour into a larger glass container (that actually IS a gallon-size) and repeat.)
This tea is refreshing on a hot summer day and is great if you have an upset stomach.