Inspired by: Mint tea
- Pitta seasonJun – Sep in the north
Peppermint–Rose Summer Infusion
- Serves
- 4
- Portion
- 200 ml
- Time
- 10 min
- Texture
- Liquid
- Season
- Pitta season (summer)
- Dosha
- Vata
- Pitta
- Kapha
Pitta-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Water | 3¾ cups | 900 ml | 4500 ml | |
| Mint leaves | ½ cup peppermint | 15 g | 75 g | |
| Rose water | 1 tsp (or dried rose petals) | 5 ml | 25 ml | |
| Fennel (saunf) | 1 tsp | 2 g | 10 g | |
| Maple syrup | 1 tbsp | 15 g | 75 g |
Method
How to cook it
Step 1: Steep mint and fennel in just-boiled water 6 minutes.
Step 2: Strain; add rose water and maple.
Step 3: Serve at room temperature — never iced.
Nutrition
Per serving, estimated
Low salt · 0 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromIced soda→Toroom-temperature infusion
Appears in
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