You may have noticed that I’m not that big of a tea person — I’m partial to coffee at any and all times. But spending a lot of time in Hawaii over the last few years has changed that. And hot coffee and the humidity of Hawaii don’t work that well for me, so I've made all sorts of iced teas, with my favorite being this slightly sweet ginger mint green iced tea. But now, even when I'm home, we’ve taken to sipping on this iced tea because it’s comforting, easy to make, and, don’t tell the coffee pot, but a nice change of pace from cup after cup of coffee.
unpeeled and thinly sliced
plus more for serving
Combine the ginger and 6 cups of water in a medium saucepan and bring to a boil over high heat. Once it boils, immediately remove from heat and add the tea and mint. Cover and let steep until well flavored, about 15 minutes.
Strain the liquid into a large pitcher or other heatproof container; discard the tea bags, mint, and ginger slices. Chill the tea in the refrigerator until thoroughly chilled, at least 1 hour.
Iced tea can be made up to 5 days ahead of time. Don't add the honey and lemon juice until you're ready to serve it.
Just before serving, add 1/3 cup of the honey and 1 tablespoon of the lemon juice and stir to combine. Taste and add more honey if you want it sweeter and more lemon juice if you want it more sour or less sweet. Serve in tall glasses over ice cubes and add more mint leaves to garnish
Food photography and styling by Aida Mollenkamp