I love a lazy weekend.
We still have a few flowering bushes in the yard... here's a shot of some of the last, (sadly, the gorgeous white blooms are already starting to turn brown.)
I cannot wait for the blue hydrangea bush in the back yard to bloom (it's the little things... isn't it?)
We also have a ton of fresh mint available.
I just love mint! Sometimes I sneak outside just to pick a couple of leaves and take a deep whiff. It really is a natural stress reliever.
I've been trying to to find different ways to use this lovely plant. The other night I mixed some torn leaves with peas, olive oil, salt, and a bit of shaved pecorino romano cheese - delicious!
This weekend I also made some ginger and mint iced tea. Tea is so good for you (full of antioxidants!)... I do try to drink it when I can. (I am - at heart - a die hard coffee drinker, though).
Here is how I make my Ginger and Mint Iced Tea:
2 sprigs of fresh mint (to taste, or start with 1/2 cup or so of loose leaves)
fresh ginger, thinly sliced (to taste, or start with a piece about 1 inch long)
6 tea bags
Boil 4 quarts of water. Add the tea bags, ginger and mint and let brew for about 5-10 minutes. Add some sugar or simple syrup (if desired). Remove the tea bags. Let cool and enjoy!
You can play around with this recipe a bit... figure out what you like best. Add a bit of fresh lemon juice or honey, or make it an adult iced tea with a splash of rum or gin.
I usually find that it tastes better the next day after the flavors have had a chance to blend a bit.