With hints of fennel and also a spicy note, like cinnamon, shiso adds complexity to a classic, cooling mint tea. Look for green shiso leaf in Asian markets or at your local greenmarket.
- 15 small sprigs fresh mint, plus more for garnish if desired
- 5 sprigs fresh shiso, plus more for garnish if desired
- 4 cups boiling water
Place the mint and shiso in a large heatproof container. Pour boiling water over the herbs and let steep for 15 minutes. Pour through a fine mesh strainer into a second heatproof container. Discard solids.
Let cool to room temperature then refrigerate until cold. Serve in ice filled glasses, garnished with a small sprig of fresh mint and or shiso if desired.
fine mesh strainer