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Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
Dried mint for convenience — tabbouleh, tzatziki, tea, lamb
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Mint syrup — no muddling needed, mojito, julep, lemonade
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Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
Dried mint for convenience — tabbouleh, tzatziki, tea, lamb
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Mint syrup — no muddling needed, mojito, julep, lemonade
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Bring 2 cups water to a boil. Pour over tea bags. Cover and steep 5 minutes. Add lemon slices and mint leaves. Cover and steep 20 minutes. Strain, discarding tea bags, lemon slices and mint leaves. Combine tea, remaining 2 cups water, pineapple juice, sugar and flavorings. Stir well. Serve beverage over ice and garnish with fresh mint sprigs, if desired. Yields 6 cups (81 calories per 1 cup serving).