CITRUS MINT ICED TEA
A cool, refreshing mint iced tea with a hint of citrus flavor.
Provided by Sarah @ Nature's Nurture
Number Of Ingredients 6
Steps:
- Add water to kettle or pot and bring to a boil.
- Add tea, mint leaves, and citrus slices to a large teapot or measuring cup, and cover with boiling water.
- Let tea steep for 10 minutes (less if using green tea).
- Strain into a large pitcher, and add sugar or honey. Stir to dissolve.
- Serve over ice, and garnish with mint and citrus slices.
CITRUS ICED TEA WITH MINT
"I think I have finally hit on a recipe for iced tea that doesn't have that artificial sweetener aftertaste," notes Dawn Lowenstein of Hatboro, Pennsylvania.
Provided by Taste of Home
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a Dutch oven, bring 1 qt. of water to a boil. Add tea bags and mint. Cover and steep for 10 minutes. Strain; discard tea bags and mint. , In a large container, combine lemonade mix and remaining water. Stir in the tea and orange juice. Cool. Serve over ice.
Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
MINT ICED TEA
Steps:
- Brew tea in boiling water, letting steep for 10 minutes. Pour brewed tea into a serving pitcher. Add sugar and lemon, and swirl in the mint, holding it by the stems and using it to stir and dissolve the sugar. When sugar is dissolved, drop mint into pitcher and add 2 cups cold water. Refrigerate until thoroughly chilled. Strain mint out before serving and serve cold.
Nutrition Facts : Calories 51 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 11 milligrams, Carbohydrate 13 grams, Protein 0 grams, Sugar 13 grams
CITRUS-MINT ICED TEA
A refreshing variation on iced tea. Cook time includes refrigeration time.
Provided by Mikekey *
Categories Non-Alcoholic Drinks
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Pour boiling water over tea bags and mint leaves; cover and steep 5 minutes.
- 2. Remove tea bags and mint, squeezing gently.
- 3. Stir in remaining ingredients and chill for 1 hour. Serve over ice.
HONEY CITRUS SOUTHERN ICED TEA
Steps:
- Bring 4 cups water to a simmer in a saucepan. Remove from the heat, add the tea bags and let steep for 8 minutes. Remove the tea bags and stir in the honey. Let cool.
- Add the sweetened tea to a pitcher along with 2 cups ice and another 4 cups water; stir. Add the sliced kumquats (if using), key limes and lemon. Pour into glasses over ice and garnish with mint.
CITRUS-MINT TEA
Instead of post-dinner coffee, serve guests this soothing caffeine-free peppermint tea. It's brewed in a French press and infused with bright lemon and stomach-calming fennel.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 10m
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Add lemon peels, fennel seeds, and tea to a French press. Add hot water, steep 5 minutes, plunge, and serve with lemon wedges.
CITRUS ICED TEA
If you love tea, but you don't find it refreshing in hot weather, try this wonderfully fresh alternative
Provided by Sara Buenfeld
Categories Afternoon tea
Time 15m
Number Of Ingredients 6
Steps:
- Make the tea with 1.2 litres water and the sugar. Add mint to the pot and infuse for 10 mins. Strain and cool.
- Pour into a jug, stir in the juices and serve with orange slices, mint and plenty of ice.
Nutrition Facts : Calories 37 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Protein 1 grams protein
HONEY-CITRUS ICED TEA
A frozen orange or lemon slice in the glass looks pretty and helps keep this refreshing punch nice and cold. Using honey instead of sugar adds a sweet touch. -Sheila Bradshaw, Columbus, Ohio
Provided by Taste of Home
Time 15m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- Place tea bags in a teapot; add boiling water. Cover and steep for 3 minutes; discard tea bags. Pour tea into a pitcher. Peel and section 2 oranges and 1 lemon; add to tea. Stir in the orange juice, lemon juice and honey. Cover and refrigerate for 6 hours or overnight. Cut remaining orange and lemon into slices; freeze., Just before serving, strain and discard fruit from tea. Stir in ginger ale. Serve with frozen fruit slices and ice.
Nutrition Facts : Calories 124 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SWEET CITRUS ICED TEA
My family has been making iced tea this way ever since I was a child. When I recently prepared it for a church function, everyone liked it so much that they asked for the recipe. - Diane C Kirkpatrick, Terre Hill, Pennsylvania
Provided by Taste of Home
Time 15m
Yield 1 gallon.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring 4 cups of water just to a boil. Remove from the heat. Add tea bags; let stand for 10 minutes. Discard tea bags. , Pour tea into a large container. Stir in the sugar, lemon juice, orange juice concentrate and remaining water. Refrigerate until chilled. Serve over ice.
Nutrition Facts : Calories 82 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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MINTY LEMON ICED TEA RECIPE - MELISSA RUBEL JACOBSON - FOOD
From foodandwine.com
5/5 Category BeverageAuthor Melissa Rubel JacobsonTotal Time 4 hrs
- Prepare the Basic Simple Syrup as directed, adding 8 mint sprigs before bringing it to a boil. Remove from the heat and let cool slightly, about 10 minutes. Strain the mint syrup into a blender and puree with the 1 cup of mint leaves.
- In a large saucepan, bring the cold water to a boil. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the tea bags and let cool to room temperature. Transfer to a bowl and refrigerate until chilled.
- Pour the tea into a pitcher, add the lemon juice and stir in 3/4 cup of the mint syrup, or more to taste; refrigerate the remaining syrup for later use. Serve in 8 tall glasses over ice, garnished with a mint sprig and a slice of lemon.
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