From World Labyrinth Day (May 2018), photo of Sandy serving her herbal teas to an enthusiastic group. Sandy makes a ginger-sugar syrup and uses a special apple mint for the tea.
Recipes for teas
From Sandy Riecken
Ginger syrup recipe – makes 1 litre/ quart
¼ cup cane sugar
3 ¾ cups water
1/3 c. (approx.) thin sliced fresh ginger root, unpeeled
Put all ingredients into a pot and heat for 3-5 minutes or until it is steaming but not boiling. Remove from heat, stir and let cool. If possible leave overnight to cool and then remove ginger pieces.
Put one slice of lemon into the bottom of the jar or container for ginger syrup. *
Mint tea – for 6 litre / large container
Cut garden mint the day before. About 6 – 8 cups before washing, sorting and trimming. Choose stems with the largest leaves.
Cut stems to remove roots, discard any damaged or yellowed or too small leaves or stems. Cut stems short enough to fit into the salad spinner or the large glass container that will hold the tea.
Place bunches of stems into a salad spinner after all the stems have been soaked in a large container completely covered in water for 20 – 30 minutes.
When the bunches of mint have been processed lay them in the bottom of the large tea jar until the container is ¼ to 1/3 full. Boil water and pour over leaves until the container is more than half full or double the depth of the layers of mint. Can be up to 2/3 full of water. Leave overnight to cool with the mint in place.
Remove all the stems of mint once it has completely cooled in the morning. Add ice to the container before serving if you wish to have the tea chilled.
Other teas and herbs:
Black Tea – was Murchie’s Golden Jubilee, the rest of the pot for tea I made for my morning bed tea. I like this one as it doesn’t get strong and acidy like some black teas do.
Peppermint – from tea bags. I used 5 or 6 tea bags in about 1 litre of boiling water and then left it to cool overnight.*
Save some of the processed mint stems with leaves and place into a jar with water.*
Cut some lemon balm stems as well. Wash and place them in a jar. *
To serve tea:
Place lemon balm leaf into bottom of the cup, pour in a tsp or so of the ginger syrup and then fill up with the mint tea.
* Refrigerate these overnight