Iced Cranberry Mint Tea Food

CRANBERRY-MINT ICED TEA

Steps:

• Heat cranberry juice cocktail to boiling in 2-quart saucepan. Pour over tea bags and mint in 2-quart glass measuring cup or heatproof pitcher. Let steep 5 to 10 minutes.
• Strain tea mixture. Stir in sugar. Serve tea over ice. Add more sugar if desired.

CRANBERRY ICED TEA: SNAPPLE COPYCAT RECIPE

Steps:

• Boil 3 cups of water and steep tea bags about 8 minutes or until tea is dark and rich looking
• Pour 5 cups of water into a pitcher, add tea after steeped
• Stir in sugar and stir for a couple minutes to dissolve
• Squeeze lemons and add juice to tea
• Stir in cranberry concentrate
• Place in fridge to chill
• Serve with fresh cranberries and mint leaves if desired

BOSTON ICED TEA

Steps:

• Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.

CRANBERRY ICED TEA

Steps:

• Combine hot tea with sugar and orange peel in a large bowl. Stir until sugar dissolves. Add cranberry juice. Place ice cubes in a large pitcher and pour cranberry tea over ice cubes.

ICED CRANBERRY-MINT TEA

Steps:

• In a large saucepan, bring the water, mint and sugar to a boil. Remove from the heat; add tea bags. Cover and steep for 15 minutes., Discard tea bags. Cover and let stand 45 minutes longer. Strain and discard mint leaves. Stir the cranberry and lemon juices into tea. Serve over ice with lemon slices if desired.

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.

BLACKBERRY MINT ICED TEA

Steps:

• In a tumbler or glass, muddle together 3 blackberries and 3 mint leaves.
• Add cubes of ice to the glass.
• Add the simple syrup and top with the iced tea.
• Stir with cocktail stirrer or straw so tea, simple syrup, and blackberries are mixed together.
• Top with lemon slice, blackberry, and additional mint, if desired.

CRANBERRY TEA

Steps:

• Bring first 6 ingredients to a boil in a large Dutch oven;reduce heat and simmer 10 minutes.
• Remove from heat and add tea bags; cover and steep 5 minutes.
• Using a slotted spoon, remove and discard teabags, cinnamon, and cloves; stir in orange juice.
• Chill tea; serve over ice with lemon wedges.

CRANBERRY POMEGRANATE ICED TEA RECIPE

Steps:

• Pour the lemon juice into a 2 liter pitcher.
• Add the cranberry pomegranate green tea bags.
• Pour boiling water over the tea bags. Allow the tea to stand for 4 to 6 minutes.
• Remove the tea bags from the pitcher. Stir in the honey.
• Add ice cubes. Serve Cranberry Pomegranate Iced Tea cold.
• ** Throw in a few lemon slices and/or mint leaves to add extra flavor.

CRANBERRY PINEAPPLE ICED TEA

Steps:

• Prepare tea by letting tea bag steep in boiling water.
• Miix prepared tea with pineapple and cranberry juices.
• Add optional sugar or splenda, if using.
• Pour over ice cubes and enjoy!

CRANBERRY-MINT TEA

Steps:

• Combine 4 cups water and cranberries in heavy medium saucepan and bring to boil. When cranberries begin to pop, reduce heat to low, cover and simmer mixture until cranberries are very tender, about 10 minutes.
• Place 1 cup mint leaves in heat-proof pitcher or coffeepot. Set fine strainer atop pitcher. Pour cranberry mixture into strainer, pressing on solids to extract as much juice as possible; discard solids. Add 1/2 cup sugar to pitcher; stir until sugar has dissolved.
• Refrigerate mixture until cold. (Can be prepared 1 day ahead. Keep chilled.) Garnish with mint sprigs and serve.