Sweet Tea Slush

1. 1

   In a saucepan bring the water, ginger and mint to a boil and simmer for about 5 minutes.

2. 2

   Turn off the heat, add the Agave nectar and teabags, cover and let steep for about 30 minutes.

3. 3

   Remove the teabags, strain the tea and cool completely.

4. 4

   Fill an ice cube tray with some of the tea and freeze overnight (or until frozen). Refrigerate the remaining tea.

5. 5

   When ready to serve, place half of the ice cubes in a blender along with 12 ounces of the chilled tea. Blend until slushy. Pour into a tall glass and grab a straw. Repeat for the second glass.

No additional tips available.