Summertime Lemon Balm-Stevia Leaf Tea

I am very fortunate to belong to a CSA (Community-Supported Agriculture) that grows, among many other incredible things, a variety of herbs. Stevia is one of the plants grown at the farm. Originally from Central and Southern America, it is up to 300 times sweeter than white sugar but with zero calories or carbohydrates. Lemon Balm is a member of the mint family and has a delicate, citrusy flavor, with a hint of mint. Lemon balm is an anti-viral and also helps with indigestion, nausea, to help calm nerves, and to soothe headaches. This tea is so refreshing on a hot summer day—and not only does it taste great, it’s great for you! I am a huge fan of Alice Waters (owner of Chez Panisse in Berkley, California) who started the farm-to-table movement back in the 1970’s. Alice said mint tea is her favorite recipe because it only has two ingredients: mint and boiling water. “I think it represents a kind of simplicity and clarity about that particular ingredient—that mint that you’re putting in that glass. It’s something that becomes so perfumed with boiling water, and I just love a recipe like that. You’re surprised that that’s all it is.” I agree with Alice, simplicity can be so delicious!

1. To make freshly brewed lemon balm-stevia tea, first, wash the leaves (you can include the stems too) of a handful of lemon balm and stevia leaves (I use about 10-15 leaves of lemon balm and 6-7 stevia leaves, but you can adjust this to your liking).
2. Bring a 2- quart pot of cold, filtered water to a boil. Place the leaves in the pot and cover with a lid to steep. The longer you steep it, the more intense the flavor. I usually steep for about an hour, in order to give the water a chance to cool.
3. Pour the tea into a pitcher along with several lemon slices. (I prefer to leave just a few of leaves in the pitcher to maintain the flavor .)
4. Place the tea in the refrigerator. The colder the tea, the stronger the sweetness and flavor.
5. Pour your cold tea into a glass (I love using mason jars in the summer!) with ice and a lemon wedge. Enjoy a refreshing glass of farm-grown tea!
6. Note: Tea can also be make with peppermint, spearmint, or chocolate- peppermint leaves!

Recipe Credit: Rose Kesting

Photo Credit: Rose Kesting