Cucumber-Melon Iced Mint Tea
- Ready In:
- 12hrs 15mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 236.59 ml packed fresh mint leaves (no substitutes)
- 1892.72 ml water
- 1 small fresh cucumber, unwaxed, thinly sliced
- 1 small honeydew melon
- mint sprig (to garnish)
directions
- In a saucepan, bring water and mint leaves to a boil. Remove from heat. Set aside to steep until water is cool.
- When mint tea is cool, strain through a paper towel-lined sieve and pour into a pitcher.
- Slice the cucumber into thin slices. Add to tea.
- Cut honeydew melon in half and clean out the seeds. Use a melon-baller or ice cream scoop on the flesh of the honeydew. Add about half of the melon balls to the tea.
- Refrigerate the tea for 12-24 hours.
- To serve, pour into a tall glass over ice. Add a mint sprig and a melon ball or two for garnish. Enjoy!
- You may sweet the drink with a little sugar or simple syrup if desired.
- NOTE: It is imperative to use only an unwaxed cucumber, as the wax will cause the tea to cloud and carry a bad flavor. If you cannot find unwaxed cucumbers, simply peel before slicing.
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RECIPE SUBMITTED BY
I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!