With hints of fennel and also a spicy note, like cinnamon, shiso adds complexity to a classic, cooling mint tea. Look for green shiso leaf in Asian markets or at your local greenmarket.
- 15 small sprigs fresh mint, plus more for garnish if desired
- 5 sprigs fresh shiso, plus more for garnish if desired
- 4 cups boiling water
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Place the mint and shiso in a large heatproof container. Pour boiling water over the herbs and let steep for 15 minutes. Pour through a fine mesh strainer into a second heatproof container. Discard solids.
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Let cool to room temperature then refrigerate until cold. Serve in ice filled glasses, garnished with a small sprig of fresh mint and or shiso if desired.
Special equipment
fine mesh strainer
This Recipe Appears In
- 3 Iced Tisanes to Make at Home with Fresh Herbs