Recipe for: Herbal tea with sorrel, lemon balm, and mint. - photo 1
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Recipe for: Herbal tea with sorrel, lemon balm, and mint.

Drinks Plant-based cuisine 20 min Easy 17 wyświetleń ~9.00 PLN * - (0)
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Description

A delicate, spring herbal tea combining the tartness of sorrel with the citrus-honey aroma of lemon balm and the refreshing taste of mint. This drink is inspired by the Polish tradition of using seasonal herbs — perfect for both cooler and warmer spring days. The tea pairs well with light cookies (sponge cake, yeast cake with rhubarb) or as a refreshing drink after a meal; it can be served warm or chilled with ice cubes. With a small addition of rhubarb (optional), we achieve a pleasant tartness, and honey (optional) complements the flavor with natural sweetness.

Ingredients Used

Ingredients (6)

Servings:
4
  • Water 1000 ml
  • Sorrel 50 g
  • Lemon balm 30 g
  • Mint 30 g
  • ✨ Opcjonalne
  • Rhubarb 100 g
  • Honey 45 ml
💰 Szacowany koszt dania: ~9.00 PLN (2.25 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Gather all the ingredients and tools: kettle or pot, teapot or infuser, fine mesh strainer, cutting board and knife, and a spoon for stirring. Measure out 1000 ml of water. If you are using rhubarb (optional), peel the tough fibers with a knife, cut the stalks into 1 cm pieces, and set aside.

Ingredients: Water, Rhubarb
Use a large glass or ceramic jug (min. 1 l) and a metal or paper strainer. If you don't have a strainer, you can use cheesecloth placed over a strainer. The knife must be sharp to avoid crushing the rhubarb.

Washing and preparing herbs

2

Wash the sorrel, lemon balm, and mint leaves under cold running water, gently moving your hand to remove sand and insects. Pat dry with a clean paper towel or lay out on a cloth. Tear the leaves from the thicker stems: place the leaf between your index finger and thumb and pull to separate the stem from the leaf.

Ingredients: sorrel, lemon balm, mint
Do not soak the herbs for too long — a quick rinse is enough. Use a colander or a bowl of water for rinsing. If the leaves are large, you can chop them lightly (1–2 cm) to release their aroma more easily.

Extracting flavor (possibly with rhubarb)

3

If you are adding rhubarb: pour 300 ml of water into a small pot, add the chopped rhubarb, and bring to a boil over medium heat. Cook for 3-4 minutes until the pieces soften and release juice — the water will take on a pinkish color. Remove from heat and set aside for a moment.

Ingredients: Rhubarb, Water
Use a pot with a diameter of 16–18 cm. Cook over medium heat, making sure that the rhubarb does not completely break down — it should release its aroma, not turn into mush. This step is optional; if you skip it, proceed to step 4.

Brewing

4

In a kettle or pot, bring the remaining water (if you cooked rhubarb, use 700 ml) to a boil. Pour the hot water over the prepared herbs (sorrel, lemon balm, mint) in a teapot: first place the sorrel at the bottom, then the lemon balm and mint. Pour boiling water over everything so that the leaves are completely covered. Cover the teapot with a lid or a plate.

Ingredients: sorrel, lemon balm, mint, Water
Use a pitcher with a capacity of at least 1 l. Steep the herbs in boiling water — boiling water will speed up the extraction of acids and essential oils from the sorrel and mint. Covering prevents the aromas from escaping.

Brewing time and taste evaluation

5

Steep covered for 8–10 minutes. After 8 minutes, remove the lid and smell the infusion — the aroma should be fresh, slightly citrusy from the lemon balm, with a distinct tartness from the sorrel and a cool note of mint. If the infusion is too weak, wait a maximum of 2 additional minutes; steeping for too long (over 12 minutes) may enhance bitterness.

Ingredients: sorrel, lemon balm, mint, Rhubarb
Use a stopwatch or timer. Evaluating the aroma and taste is key: if you detect too much bitterness, shorten the time for the next brewing. If you are brewing with rhubarb, the flavor will be distinctly tart.

Straining and seasoning

6

Strain the infusion through a fine sieve into clean cups or a serving pitcher. If you used rhubarb, you can leave a few soft pieces as decoration in the pitcher or strain them out completely. For each serving, add 10–15 g of honey (optional) to taste and stir with a spoon until dissolved — remember that the infusion should be not hot (below 50°C) to preserve the properties of the honey.

Ingredients: Honey
Use a fine mesh strainer to separate even the small fibers of the sorrel. Add honey after the infusion has cooled slightly. Additionally, you can add a slice of lemon or a few ice cubes for the frozen version.

Serving

7

Serve the tea hot in cups with a saucer or chilled in tall glasses with ice. Garnish with a single mint leaf or a thin slice of rhubarb on the rim of the glass. Sip slowly, paying attention to the balance of sweetness and tartness.

Ingredients: mint, Rhubarb
The tea looks best when served in a transparent teapot or glasses; use a spoon to stir. If you are serving the cold version, first cool it to room temperature, then place it in the refrigerator for 30–60 minutes.

Fun Fact

💡

Sorrel has been used in Polish cuisine for centuries — one of the classic soups is sorrel soup, and sorrel in infusions provides a distinctive, slightly lemony note thanks to oxalic acid.

Best for

wiosenne popołudnie piknik poobiednia herbata

Tips

🍽️ Serving

Serve in clear containers to showcase the green color of the brew. For the cold version, add a slice of lemon, mint leaves, and ice cubes. For children and those avoiding honey, replace honey with agave syrup or a little sugar.

🥡 Storage

Store the chilled infusion in a closed pitcher in the refrigerator for up to 48 hours. Do not store with added honey for more than 24 hours. Gently heat (max. to 60°C) without bringing to a boil to preserve the fresh aromas.

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