Food & Cooking Recipes Drink Recipes Mint Tea 3 Ways Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Servings: 4 Consider this recipe a three-for-one: You can make as directed for a hot or iced tea; or, you can make a frozen granita by increasing the agave nectar to 1/4 cup, then straining the finished tea, adding 1/4 cup chopped mint, and freezing in a shallow dish. Once it begins to freeze (about 2 hours), scrape it with a fork every 15 minutes until it's completely frozen and crystallized flakes have formed, about 2 more hours. Ingredients 2 tablespoons agave nectar 4 ounces fresh mint (1 large bunch), leaves and stems 2 strips lemon zest, about ¼ by 2 inches each Directions In a teapot or large measuring cup, combine agave nectar, mint, and lemon zest. Top with 4 cups boiling water and stir to combine. Steep for 5 minutes and strain. Serve hot or over ice. Rate it Print