by “Herbal Teas” by Richard Craze
1 Tbsp. light-brown sugar (or white sugar for a more delicate color)
2-1/2 cups boiling water
4 sprigs of mint
1 cup black currants, fresh or frozen
Dissolve the sugar in the water. Add the mint and black currants and mash the black currants partially with a fork. Let stand until cool. Transfer to the fridge and serve over ice.