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
- fresh spearmint (yerba buena)
- 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).
- Fill the container with very warm (*not hot) water.
- Place container in fridge to chill.
- Serve on ice.
- You may replenish the water up to two times before needing to replace the mint leaves.