This honeydew mint iced tea recipe is a tasty twist on a summertime classic, with the added health benefits of green tea.
When selecting a honeydew, look for one with a waxy creamy white or pale cream rind. The melon should feel heavy for its size, and the surface should bounce back when pressed. You should be able to smell the melon’s aroma when it’s fully ripened
9 cups water
5 green tea bags (or 10-15 ounces of loose green tea)
3 cups cubed honeydew melon (about half a melon)
1/4 cup granulated sugar
1 cup mint leaves
In a large heat-resistant bowl, steep tea in 8 cups of boiling water for about 4 minutes. Discard tea bags (or strain tea leaves).
In a large saucepan, bring melon, sugar, 1 cup water and mint leaves to a boil. Reduce heat to medium-low and simmer until melon is broken down (about 8-10 minutes). Add to bowl of tea and let cool to room temperature (about 30 minutes).
Refrigerate until cold (about 2-3 hours).
Strain mixture through a cheesecloth-lined sieve into a large pitcher, pressing solids gently so the beverage remains clear.
Serve with ice cubes.
For an extra mint boost, freeze a half-filled ice cube tray, add a mint leaf on top of each half cube, fill to top with water, and freeze.