Las Bebidas: Agua de Yerba Buena (Mint Water)
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.
Ingredients: Water and fresh spearmint.
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.