I’m happy to say that my writing break is over, and I’m coming back to the blog with some new recipes for fall and winter lunches.
Today’s recipe is for a lunch friendly tea, one that I call Pink Lemon-Mint. It’s enjoyable cold and hot, which means you can pack it in a water bottle or reheat it for a cozier break. Please trust me on the secret ingredient, beet slices, even if you’re not a beet fan. It only takes 60 seconds of steeping to draw out the beet’s beautiful beautiful color and antioxidants. You won’t detect the beet’s distinct earthy flavor after such a short steeping.
Pink Lemon-Mint Tea
Makes one pot
- 1 early wonder beet slice, 1/4-inch-thick
- 1 handful of fresh peppermint leaves (other mints would be good, too)
- 2-3 paper thin slices of lemons
1. Heat a kettle of water until it is just barely about to boil.
2. Lay the peppermint leaves and lemon slices in your teapot. Slowly pour the hot water over them.
3. Gently drop the beet slice into the teapot. It should sink to the bottom, and a ring of color should emerge around the beet. After 60-120 seconds, pull the beet out with a fork. You can, of course, leave it in longer if you like beets or want to experiment with flavor and color.
4. Enjoy a cup (the tea will be mild and fresh), while packing up the rest. See below.
Storage and Packing:
1. Store overnight in a pitcher by removing the steeped lemons and adding a fresh lemon slice (if you don’t, the steeped one will turn the whole drink bitter). Place the tea liquid (mint leaves included) in the fridge. The next day, strain the leaves and lemon slices out with a slotted spoon, and pour it into your water bottle.