Quarantine has me craving some iced tea.

Or maybe it’s just this unbearable, never-ending heat.

Regardless of the reason – there has been a batch of iced tea in my fridge at all times.

Growing up, my parents always used Lipton tea mix when making iced tea. And while I have nothing against the tea I enjoyed in years past, I was visiting a neighbor years ago (I’m talking decades) and she had given me some of her mother’s iced tea. I remember it being slightly sweet and infused with mint – but that’s really all I can recall! All I know for certain was that I was in love with it.

Fortunately, craving of mint tea couldn’t come at a better time. When my fairy garden has been over run by mint (and basil) and there is only so many mojitos I can drink by myself.

So I’ve had plenty of mint to dabble in different recipes and create a tea that reminds me of that first sip of mint iced tea I had years ago.

I wanted it to be simple. I didn’t want any odd ingredients that I may not have on hand. Since I’ve been enjoying a glass of iced tea daily, I wanted to ensure that if I ran out, I could quickly whip up a new batch without having to run to the store.

I wanted it to be sweet. But not southern sweet tea type of sweet. I want to sip, not chew, my tea.

And I wanted there to be mint. Lots and lots of mint.

And I must say. I think I nailed it with this one.

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Honey + Mint Iced Tea

• 6 tea bags (I used Lipton’s black tea)
• 6 c of water, divided
• 1/4 c of honey
• 1/2 c of fresh mint leaves
• optional: lemon for serving

Bring two cups of water to a boil. Remove water from heat and add the 6 tea bags to the water, allowing them to steep for 15 minutes.

Discard the tea bags and add the honey, stirring until completely dissolved.

Pour brewed tea into a pitcher. Add four cups of cold water and the fresh mint.

Refrigerate.

Serve over ice with optional lemon slices.

This gets better the longer it sits and gets infused with the mint. So I have been making it a day prior to wanting to serve it so it’s minty and refreshing!