A Little Excite-Mint in my Hometown {& my award-winning raspberry mint recipe}

Congrats to the winners of Emily Freeman’s book A Million Little Ways. They are: Traci, Lindsay & Evelyn. Ladies, you will be getting an email from my assistant Amy at the address you left when you commented. Please reply to her and tell her what it is that you won and what your mailing address is. Thanks!



My small, Michigan town is known as the Mint Capital and each year it pulls out all the stops. Our small town of just over 7,000 people welcomes over 100,000 visitors to this award winning Michigan festival. There is an arts and crafts show, several tournaments, a flea market, tons of vendors and a huge parade where they not only toss out candy, but a local dentist throws toothbrushes out to the sugar-hungry kids.

Beyond that,  I love to make some of our favorite mint specialties we love to savor. Raspberry-mint tea, chocolate-mint brownies topped with–you guessed it–Mint chip ice cream. Here is the recipe for the tea. It works well with sugar or Splenda or Stevia. {I won a blue-ribbon rosette in the “Cooking With Mint” contest at the festival one year with this easy recipe}

tea with mint and berry

Raspberry-Mint Tea

One frozen raspberry-white grape juice concentrate, thawed

6 Herb Mint tea bags (peppermint or spearmint)

1 1/2 C. sugar  or more or less to taste (or Splenda or Stevia equivalent)

Boil 6 C. water. Pour over tea bags and sugar and let steep for 15-20 minutes. Remove tea bags. Combine tea mixture with juice concentrate in a glass pitcher. Add ice to top. Garnish with fresh mint springs. Enjoy!!!

Have a great weekend everyone!


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