Monday, June 6, 2011

Sweet Tea Slush

Iced tea is a favorite summer quencher around here but I often find that the ice dilutes it too quickly.  By making "ice tea" cubes I can enjoy my glass and keep it cold at the same time..I added ginger and mint instead of the traditional lemon for a different twist. (watch out for "brain freeze"!)

Serves 2
1/4 cup thinly sliced, peeled fresh ginger
10 mint leaves, torn
6 cups water
3 black tea bags
1/2 cup Agave nectar

In a sauce pan bring the water, ginger and mint to a boil and simmer for about 5 minutes.
Turn off the heat, add the Agave nectar and tea bags, cover and let steep for about 30 minutes.
Remove the tea bags, strain the tea and cool completely.
Fill an ice cube tray with some of the and freeze overnight (or until frozen).Refrigerate remaining tea.
When ready to serve, place half of the ice cubes in a blender along with 12 ounces of the chilled tea. Blend until slushy. Pour into a tall glass and grab a straw.  repeat for the second glass.

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