The Crabby Cook - by Jessica Harper

Okay, yes, I’m on a roll with this afternoon tea thing. (You know this already if you read my last two posts, which if you did not read you are a slacker. Click here or here to catch up.) But let’s face it. It’s hotter than hell in L.A. right now, which precludes the enjoyment of hot tea at 4 o’clock (and gives us something to bitch about).

So, I was thinking I’d go with iced tea for now. But I had to invent a gentle one, caffeine-free, or else I’d be up all night (which would give me one MORE thing to bitch about). I came up with a chamomile version, a tea-lemonade hybrid, full of mint. It’s guaranteed to make you feel refreshed and stop bitching so much.

Chamomile Mint Lemonade

4 chamomile tea bags
1 cup fresh mint leaves, lightly crushed
¼ cup honey
Juice of 2 lemons
Ice
Lemon slices for 4 servings

1. Place the tea bags and the mint in a pitcher and add 4 cups boiling water. Allow the tea to cool to room temperature. Stir in the honey and lemon juice and refrigerate the tea for at least two hours or overnight.

2. Serve the tea over ice with lemon slices for garnish.

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