Mint Tarragon Tea Recipes

Steps:

• Bring water to a boil in a large pot. Add mint leaves and steep for 15 minutes. Remove tea leaves from water with a slotted spoon, squeezing leaves to extract any additional liquid; discard leaves.
• Stir sugar into steeped tea; return to a boil and cook until sugar is completely dissolved and flavors combined, about 10 minutes. Pour tea concentrate into freezer-safe containers and freeze.

Steps:

• Take a few leaves of the mint in one hand and sharply clap your other hand on top, then drop the leaves into a teapot or cafetiere. Repeat with the rest of the mint, saving a few small sprigs for each glass as a garnish.
• Fill up the pot with boiling water and let it infuse for 2-3 mins or until the liquid starts to take on a slight pale yellow/green hue. Strain the tea into cups or heatproof glasses and sweeten with honey to taste. Drop the reserved mint into the cups to decorate if you like.

Steps:

• Assemble all the ingredients and place in a tea ball. Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later.
• Place tea ball in hot water and steep for 10 minutes.

Steps:

• Bring the water to a boil. When it's boiling, add the sugar and stir until dissolved. Turn off the heat.
• Drop the tea bags and the orange peel into a teapot. Rip the mint leaves and drop them in too. Pour the water into the teapot, put the lid on, and allow to steep for about 10 minutes.
• When you're ready to serve, pour into small glasses, using a tea strainer. If you can, try pouring a good few inches from the glass - this cools down the tea, and creates a light foam on top that is traditional. You can also chill this tea and serve over ice on hot days. Refreshing, and great for your digestion!

Steps:

• Whisk together all ingredients until blended.
• Lemon-Herb Dressing With Chives and Tarragon: Substitute chopped fresh chives for mint. Proceed with recipe as directed.
• Lemon-Herb Dressing With Basil: Substitute 1/3 cup chopped fresh basil for mint and tarragon. Proceed with recipe as directed. Season with salt to taste.

Steps:

• In a small saucepan, combine the sugar, orange juice, 1/4 cup water, honey and lemon and lime juices. Bring to a boil over medium-high heat, stirring constantly. Remove from the heat. Let stand for 15 minutes. Transfer to a blender. Add tarragon leaves; cover and process for 30 seconds or until blended. Strain and set aside., In a large saucepan, bring remaining water to a boil. Remove from the heat; add tea bags. Cover and steep for 3-5 minutes. Discard tea bags. Stir in citrus mixture., If a sugared rim is desired, sprinkle the sugar, tarragon and orange zest on a plate. Using orange wedges, moisten the rims of eight mugs; hold mugs upside down and dip rim into sugar mixture. Serve warm tea in mugs.

Steps:

• In a medium saucepan, combine water and mint and bring to a boil. Remove from heat; let steep 5 minutes. Strain through a fine-mesh sieve (discard solids) into a teapot or container, and mix in 1 to 2 tablespoons honey to taste. Serve with lemon wedges.