Let’s just jump in and state the obvious: it’s really hot.
This time of year tends to be a long, relatively silent slog into the heart of summer, when music events are fewer, more often outdoors and an intended reprieve from the grind.
Our own series, unSUNg: Songs Uncommon and New, starts July 30, and there’s plenty to choose from in the meantime. (See below…)
So for a little change of pace, here’s a recipe for our most popular, slightly exotic iced tea recipe from receptions past. It takes a couple of extra steps, but is well worth the effort.
Summer Solstice Iced Tea
Strong tea, spiced honey, and a little mint. (This is a recipe for one two-quart pitcher’s worth of delicious tea that’s a little unusual. Make lots — it’ll go fast.)
- Prep the honey: Put 1/4 c spiced honey in a glass bowl. Add half a cinnamon stick, two whole cloves and two whole allspice. Microwave on medium power for 30-60 seconds, until good and runny. Set aside to cool slightly (about 4 minutes), then remove the spices with a fork.
- Steep the tea: Put four bags of good black tea in a coffee mug, and cover with boiling water. Let steep at least 10 minutes, maybe 15 — better quality tea won’t need as much time. Gently squeeze each bag and discard. Add the honey and mix thoroughly.
- Prep the mint: Grab a handful of fresh mint leaves, rinse thoroughly, then rub them slightly between your hands to release their flavor.
- Stack the ice: Grab a clean pitcher and layer ice and mint until the pitcher is about 2/3 full. Pour the tea and honey mixture over the top — this will melt quite a bit of the ice, so you may need to add more. Fill to the top with water.