Name: Rincon Argentinos MATE Recipe
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: South American
Ingredients: 3 tbs yerba mate (loose); 180 ml hot water (not boiling, 70–80°C / 160–175°F); 1 to taste mate gourd (calabash) or sturdy cup; 1 to taste bombilla (metal straw with filter); 1 tsp optional: sugar, honey or stevia; 1 sprig optional: fresh mint or citrus peel; 12 tbs yerba mate (loose); 500 ml hot water (to steep); 1200 ml cold water; 6 cups ice cubes; 4 tbs optional: simple syrup or agave; 6 to taste optional: lemon or lime slices

Method

Traditional Hot Mate (per gourd)

Prepare the gourd

If using a new dried mate gourd, cure it first by filling halfway with loose yerba, adding warm (not boiling) water, letting sit 24 hours, then scraping out softened inner bits and rinsing. For immediate use with a pre-cured or metal/wood gourd, rinse and dry the gourd.

Add yerba and set up

Fill the gourd about 1/2 to 3/4 full with 3 tbs of loose yerba mate. Tilt the gourd so the yerba piles on one side, creating a slope with a hollow on the lower side.

Insert the bombilla

Hold the sloped yerba in place and gently insert the bombilla into the lower hollow at the base of the pile (the wetter side). Push it down until it feels secure; this helps filter the leaves.

Moisten the mate

Pour a small amount (about 1–2 tbs) of cool or room-temperature water into the hollow around the bombilla to moisten the yerba at the base and protect flavor from scalding. Let sit 30–60 seconds so the leaves absorb water.

Add hot water and serve

Pour hot water (180 ml at 70–80°C / 160–175°F) gently into the hollow so it soaks the moistened base without flooding the top. Sip through the bombilla. Refill the gourd multiple times with hot water from the same place; each refill produces successive infusions. Sweeten with sugar, honey or stevia and add mint or citrus peel if desired.

Care between refills

When mate becomes weak, stir the leaves or shake the gourd gently to redistribute, or discard spent yerba and refill with fresh. Clean bombilla by running water through it and occasionally brush out with a thin brush.

Iced Mate (1 large pitcher)

Make a strong mate infusion

Place 12 tbs of yerba mate in a heatproof bowl or French press. Pour 500 ml of hot water (70–80°C / 160–175°F) over the leaves and steep 3–5 minutes for a robust brew. If using a French press, press and strain; if not, strain through a fine sieve or cloth to remove leaves.

Sweeten (optional)

While the infusion is still warm, stir in 4 tbs simple syrup or agave if you prefer sweet iced mate. Taste and adjust sweetness.

Cool and combine

Allow the infusion to cool to room temperature (about 15–20 minutes), then transfer to a large pitcher. Add 1200 ml cold water and stir to combine.

Chill and serve

Refrigerate the pitcher until well chilled (at least 30 minutes). When ready to serve, fill glasses with ice (about 1 cup per glass) and pour iced mate over the ice. Garnish with lemon or lime slices or fresh mint if desired.

Storage

Store iced mate in the refrigerator for up to 48 hours. Stir before serving because sediments may settle. Discard if off-flavors develop.

Mate Recipe