Although spearmint is usually intended, almost any mint - including apple mint, orange mint, lemon balm and peppermint - will do. You can keep some of this minted tea on hand in the refrigerator, along with a simple syrup to sweeten it.

To make the syrup, heat 1 cup of sugar in 2 cups water, stirring to dissolve and bring just to the boiling point. Store in a recycled syrup bottle.

6 or 8 sprigs of fresh mint, 12 inches long
4 cups water.

Wash the mint and then liquefy it in the blender with the water. Let set 30 minutes; strain and sweeten.

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