Iced Spearmint Tea With Strawberry Nectar Food

ICED SPEARMINT TEA WITH STRAWBERRY NECTAR RECIPE

Steps:

• To make the sugar syrup, in a medium saucepan, combine the sugar, water and orange zest.
• Bring to a boil, stirring to dissolve the sugar.
• Remove from the heat and let cool.
• Pour the syrup through a fine-mesh sieve placed over a bowl, pressing down on the orange zest with the back of a spoon to extract as much of the flavorful oils as possible.
• Discard the zest and set the syrup aside.
• In a medium saucepan, bring the water to a boil, then remove from the heat.
• Crumble the spearmint and add to the water; let steep for 5 minutes to obtain a strong infusion.
• Strain through a fine-mesh sieve placed over a large bowl.
• Discard the mint and let the infusion cool.
• Meanwhile, place the strawberries in a fine-mesh sieve set over a medium bowl.
• With the back of a spoon, press the berries through the sieve, leaving the pulp and seeds behind.
• Scrape any purée clinging to the bottom of the sieve, and then add all the purée to the cooled infusion.
• Add the orange juice and 1/2 cup of the sugar syrup to the tea and stir vigorously.
• Taste and add more sugar syrup as desired. (Store any remaining sugar in the refrigerator for when you make another batch of tea.)
• Cover and refrigerate the tea until well chilled.
• Just before serving, fill a large pitcher with ice and add the tea.
• Pour into chilled glasses.
• Garnish with a sprig of mint and a slice of strawberry, if desired.
• Serves 6.

RASPBERRY AND SPEARMINT ICED TEA

Steps:

• Place raspberries and sugar in a large heatproof jug and stand for 10 minutes, stirring occasionally, until sugar has dissolved.
• Meanwhile, place teabags in a separate heatproof jug, add 1L boiling water and steep for 5 minutes. Add peppermint tea to raspberry mixture and gently stir. Strain, reserving a few raspberries and set aside to cool to room temperature.
• Add spearmint leaves and chill. Serve cold with reserved raspberries and crushed ice.

ICED STRAWBERRY TEA

Steps:

• Set aside five strawberries. Place the remaining strawberries in blender; cover and puree. Strain into pitcher. Stir in the tea, sugar and lemon juice until sugar is dissolved. Chill. , Serve in chilled glasses over ice. Garnish with reserved berries.

REFRESHING STRAWBERRY ICED TEA

Steps:

• Take 5 strawberries out of the bag and set aside.
• With the remaining berries, blend in a blender or food processor until smooth.
• Strain the pureed berries, discard seeds.
• Mix together pureed strawberries, tea, lemon juice, and desired amount of sugar.
• Chill until ready to serve.
• Serve with ice and reserved berries as garnishes.

SPEARMINT ICED TEA

Steps:

• Bring 1 quart water to a boil in a medium saucepan.
• Remove from heat and add tea bags, mint and zest.
• Let these ingredients steep for 15 minutes and then strain into a 2-quart container.
• Stir in sugar and lemon juice.
• Add 1 quart water.
• Continue stirring until sugar has dissolved.
• Cool and serve over ice.