In the Middle East, hot temperatures during the summer have people reach for cold beverages throughout the day. Soda, juices and iced water are on constant rotation along with hot tea during the cooler evenings. Peppermint in the Middle East is often brewed with black tea and sweetened with lots of sugar for a post-meal digestif.
During the month of Ramadan, peppermint tea is served after the meal of iftar, or breakfast, after a long day of fasting. It’s often prescribed by moms and grandmothers to soothe all sorts of ailments: stomach aches, indigestion, a cold or as a general pick-me-up. The sweet herbal taste of Egyptian peppermint is unique owing to the amount of sunshine peppermint receives in Egypt which makes peppermint grow in abundance.
Our recipe for peppermint iced tea is a refreshing twist on regular iced tea. It’s a very easy drink to make to serve friends or family coming over during summer days and can be combined with lemongrass for a cleansing palate-cleanser after a big meal. Substitute honey for sugar or your preferred sweetener.
Drinks
1 glass per person
20 minutes to prep, 1 hour to cool
Step 1:
Steep peppermint and regular teabags in hot water for 20 minutes allowing it to become very concentrated. Remove teabags and then chill in fridge for at least one hour.
Step 2:
Add ice, and sugar or honey to taste.
