Mediterranean Mint Recipe

Warm the pot

Bring 4 cups of water just to a boil (about 200–205°F / 93–96°C). If making iced tea, start with the same temperature; cold-brew options are listed below.

Rinse the fresh peppermint leaves briefly under cold water to remove any grit, then gently bruise them by clapping between your palms or lightly crushing with a spoon to release oils.

Add the bruised peppermint leaves and green tea (2 tsp loose leaves or 2 tea bags) to a heatproof teapot or large heatproof pitcher.

Pour the hot water over the tea and mint. Cover and steep for 3–4 minutes for a bright, balanced cup. Steep up to 5 minutes if you prefer a stronger mint note; avoid steeping green tea longer than 5 minutes to prevent bitterness.

Strain the tea into a serving pot or heatproof pitcher to remove leaves and bags. If you included orange peel, strain that with the leaves.

While the tea is still warm, stir in 2 teaspoons honey until dissolved. Add 2 tablespoons fresh lemon juice and taste; adjust honey or lemon to preference (add up to 1 more tsp honey or 1 more tbsp lemon if desired).

For hot service: pour into warmed cups, garnish each cup with a fresh mint sprig, and serve immediately.

For iced service: let the tea cool to room temperature (15–20 minutes), then refrigerate until chilled or pour over a glass filled with 1/2 cup ice. Add additional ice as desired and garnish with a mint sprig. The recipe yields about 3–4 cups; divide into 2–3 iced glasses.

Optional cold-brew method: place the peppermint and green tea in 4 cups cold filtered water, cover and refrigerate 6–8 hours or overnight. Strain, then add lemon juice and honey to taste before serving over ice.