One way to better your odds of culinary success is to work with produce that's in season. So what's in season now? Mint.
Yes...those Kentuckians knew what they were doing when they mixed mint with bourbon to create the delicious and deadly Mint Julep. It's the best time of year to have this herb, so why not put it in a beverage too?
But if your are like me and always buy way too much, you are probably wondering what you should do with the extra mint when you've had your fill of Makers Mark. Here's a lovely tea that will brighten your morning for the days following the Derby:
2 cups Water
1 bunch of coarsely chopped mint leaves
Bring water to a boil in a medium saucepan. Add the mint and remove from heat. Let it steep for 5 minutes and then strain through a fine mesh sieve into a teapot or container. Add honey and lemon to taste.
Note: You can also chill and serve cold.