Best Minted Iced Tea Food

BEST MINTED ICED TEA

Steps:

• In 4-quart casserole, mix boiling water, sugar, tea and mint leaves; let stand 15 minutes.
• Stir in cold water and lemonade. Serve over ice.

BERRY, MELON AND MINT ICED TEA

Steps:

• Bring 5 cups water and the sugar to a boil in a heavy large saucepan. Stir until the sugar dissolves. Add the mint. Remove the pan from the heat and add the tea bags. Let the tea steep for 10 minutes. Cool the tea to room temperature. Strain the tea into a large pitcher or bowl.
• Blend the watermelon and strawberries until smooth in a blender. Stir the fruit mixture into the tea. Add the lemon juice, peppermint and salt. Chill the tea until very cold, at least 2 hours and up to 1 day. Before serving, add chilled prosecco if using.
• Put a few ice cubes into each of the 6 glasses or water goblets. Add some watermelon, strawberries and the blackberries to each glass. Pour tea into each glass and garnish with mint sprigs and serve, passing lemon wedges.

ICED SWEET MINT TEA

Steps:

• In large tea pot (or two small tea pots) pour boiling water over tea bags and mint and allow to steep for 20 minutes.
• Place sugar in 2-quart pitcher (that will tolerate some heat).
• Pour freshly brewed tea (minus mint and tea bags) into sugar and stir until sugar is dissolved.
• Place in refrigerator until ready to serve.
• To serve, pour into tall glasses over ice.
• Serve with lemon slices.
• Serves 8.

MINT ICED TEA

Steps:

• In a large pot bring the water to a boil. Remove pot from heat, add the tea bags, cover with a lid, and allow tea to steep in water for 20 minutes. Take a 1 gallon jug and pour the sugar into the jug and cover with some hot tap water. Stir the sugar around to dissolve while the tea is steeping. Once the tea has steeped, remove the lid and the tea bags. Pour the tea into the jug with the sugar, stir, and place the tea bags back into the jug and run them under hot tap water to release any additional flavors. Stir the tea well making sure the sugar dissolves. Fill the jug with cold water to yield 1 gallon.
• To serve, pour each glass of tea and garnish with a slice of lemon and mint leaves.

MINTED ICE TEA

Steps:

• To make the minted ice cubes, fill ice cube trays partially with water and freeze. Set mint leaves on top, fill with more water and freeze solid. Brew double strength tea and steep, while hot with 2 bunches of fresh mint. When cool, strain out mint and sweeten to taste, chill.

EASY ICED TEA

Steps:

• Put the tea bags, sugar, honey and 1.5 litres water in a large jug. Leave to infuse for 10 mins, then remove and discard the tea bags. Chill until ready to serve.
• Stir in the lemon juice, lemon slices, orange slices and mint leaves. Fill the jug with plenty of ice and stir again.
• Fill tall glasses with ice and pour over the iced tea, then serve with extra honey to taste.

LEMONADE-MINT ICED TEA

Steps:

• In a 1 gallon pitcher, combine the mint leaves, 1 quart of boiling water, instant tea powder and sugar. Stir to dissolve sugar. Let stand for 15 minutes.
• Stir in the cold water and lemonade concentrate. Serve in tall glasses over ice. Strain out mint leaves, if desired.