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New Jersey Monthly Magazine
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Mojito Iced Tea

Maricel Presilla, chef/owner of Cucharamama in Hoboken, shares her personal recipe for iced tea with fresh mint.

Posted August 6, 2009

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“The fragrance of fresh mint permeates this herbal tea, making it as refreshing as a rum
mojito,” says Maricel Presilla, chef/owner of Cucharamama in Hoboken. “The tea and herbs are not infused in hot water but allowed to release their flavors slowly at room temperature. Make sure to use fresh herbs with unblemished leaves and select a good quality oolong tea. Oolong is a semi-fermented tea with a full body and rich taste. I am partial to Taiwanese oolong scented with osmanthus, the peach-scented blossoms of a Chinese evergreen. If you can't find it, add one sliced peach, pit included, to the infusion.”
Makes 6 servings

½ bunch fresh mint (preferably yerbabuena, pineapple or chocolate mint or a combination
of mints), rinsed, pat dried and lightly bruised with mortar and pestle
3 or 4 sprigs fresh lemon balm (optional)
1 lime, cut into very thin slices
4 teaspoons loose-leaf green oolong tea (see note above)
2 cups crushed ice

 6 mint sprigs
 6 lime slices
Place the mint, lemon balm, lime slices, tea and 6 cups water in a large bowl or
pitcher. Set aside at least 4 hours and preferably overnight. When ready to serve, strain
into a clean pitcher and sweeten to taste with sugar. Stir in the ice and serve in rock
glasses garnished with mint sprigs and lime slices.

Click here to read a detailed review of Cucharamama.

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