Mojito Iced Tea

By Harold McGee

Updated June 29, 2016

  • Richard Perry/The New York Times
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This cold-brewed iced tea comes from Maricel Presilla, who serves it at her Latin restaurant Zafra in Hoboken, N.J. Oolong tea scented with osmanthus flowers, or with a sliced peach and its pit, suggests the sweet aroma of white rum. Fresh mint, lime and lemon balm are added and it sits for at least 4 hours or overnight. Sweeten with sugar and serve over ice.

Featured in: Iced Coffee and Tea: (Not) Taking the Heat

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Ingredients

Yield:About 2 quarts

  • 10 sprigs mint, rinsed, patted dry and lightly crushed, plus more for garnish

  • 2 limes

  • 3 to 4 tablespoons loose-leaf green oolong tea, preferably scented with osmanthus

  • 3 to 4 sprigs fresh lemon balm, optional

  • 1 peach, sliced, with pit optional; use with unscented tea

  • Sugar to taste

Ingredient Substitution Guide
Nutritional analysis per serving

9 grams carbs; 33 calories; 2 grams fiber; 3 milligrams sodium; 1 gram protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place 6 cups water, mint sprigs, slices of 1 lime, tea, lemon balm and peach with pit, if using, in a large bowl or pitcher. Let rest for at least 4 hours or preferably overnight. Strain into a clean pitcher and sweeten with sugar to taste. Stir in ice and serve garnished with mint sprigs and lime slices.

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Ratings

4 out of 5
58 user ratings
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Comments

Blythe Dhia

Every time I think about tackling a "simple" NYT recipe, they hit me with an ingredient like "osmanthus," and my dreams are dashed.

Alex

More iced tea recipes please

Serge

Lemon Balm = Melissa officinalis = Citroenmelisse

SBS

So overnight brew in tepid water?

Joan Marie

Do you let the ingredients rest in the fridge or on the counter?

VJ

Adding ice probably makes up for the difference in volume .@deb

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