Recipe for: Cold Mint Tea from the Warta Region with a Slice of Cucumber

Thoroughly wash the mint, cucumber, and lemon under running, cool water. Place the mint in a strainer and gently rinse, then dry with a paper towel or salad spinner. Cut the cucumber in half and slice one half into very thin slices (use a peeler or sharp knife), set the other half aside for later. Scrub the lemon well with a brush and dry it.

Gently crush the mint leaves to release the essential oils: take a bunch of leaves between your hands and lightly hit it a few times, or use a cocktail muddler to gently bruise the leaves in a jar. Transfer the mint to a pitcher with a capacity of at least 1.2 l. Add 1000 ml of cold water, squeeze the juice from half a lemon (about 30-50 ml) without seeds, and add a few slices of lemon and 6-8 slices of cucumber to the pitcher. Cover the pitcher and place it in the refrigerator for at least 4 hours, preferably 6-8 hours — the infusion will then develop a full aroma without bitter notes.

If you need the drink quickly: pour 250 ml of water just after boiling (about 90-95°C) over a handful of mint in a small container and cover it. Steep for 4–5 minutes — the leaves will change to a darker color and release their aroma. Strain the infusion into a large pitcher with the remaining cold water (750 ml), add lemon juice and cucumber slices. Place in the fridge for 30–60 minutes to chill the drink.

If you want a sweeter drink, prepare diluted honey: in a small cup, mix 30 g of honey with 1–2 tablespoons (15–30 ml) of hot water until the honey is completely dissolved. Add the syrup to the pitcher with the brew and mix well. For cold brew, it's best to add the dissolved honey, as it won't dissolve easily without heat.

Before serving, fill 4 tall glasses with ice cubes (if using). Place a thin slice of cucumber on the edge of each glass as a decoration. Pour the chilled mint tea evenly into the glasses. Add a sprig of fresh mint to each glass as a decoration and gently stir with a spoon to release the aroma. Serve immediately.

If the drink is too mild, add more lemon juice by the tablespoon (15 ml) until you reach your preferred acidity. If it tastes too intensely minty, remove some of the leaves when pouring. For an aromatic variant, you can add 1 slice of fresh ginger to the quick brewing method.

Store the drink in a closed pitcher in the refrigerator for up to 24 hours — after that time, the mint flavor starts to change, and the cucumber slices may give too strong a vegetable note. If you made a version without ice, you can store it for up to 48 hours, but do a taste test before serving.