Maybe it’s a little bit of curandera in me or maybe it’s just the summer heat, but there’s something about drinking mint water that makes my mouth and spirit feel oh-so-clean. For centuries Curanderos and abuelitas (”grandmothers”) across the Americas have used this herb to cure a variety of stomach illnesses and spiritual ailments. I use la yerba buena (”spearmint”) to add zest to otherwise ordinary H2O.

Although not a traditional Mexican recipe, per se, this brew includes the traditional Mexican yerba buena and is a mouth soothing complement to any spicy summer meal.

  • Yield: 6 servings
  • Difficulty: Easy
  • Total: 5 minutes
  • Active: 5 minutes

Ingredients (2)

  • water
  • fresh spearmint (yerba buena)


  1. Place four or five stems of washed spearmint l (20-30 leaves) in a re-sealable glass container (we re-use a 1.5L bottle of Carlo Rossi).
  2. Fill the container with very warm (*not hot) water.
  3. Place container in fridge to chill.
  4. Serve on ice.
  5. You may replenish the water up to two times before needing to replace the mint leaves.