Mint And Lemon Tea Food

MINT AND LEMON ICED TEA

Steps:

• In a large pot over high heat bring 12 cups water to a boil. Remove from heat.
• Add sugar, mint and tea bags, stirring until sugar dissolves. Steep for 1 hour. Discard tea bags and mint.
• Stir in lemonade concentrate and remaining water (4 cups).
• Pour into pitchers and chill for at least 3 hours before serving.
• Serve over ice and garnish with lemon slices and mint sprigs.

LEMON MINT ICED TEA

Steps:

• Bring the water to a boil in a large saucepan over high heat; remove from heat, then stir in sugar until dissolved. Add the tea and peppermint tea bags, and allow to steep for 30 minutes. Remove tea bag and stir in the lemonade. Serve tea over ice.

FRESH MINT AND MELISSA (LEMON BALM) TEA - TISANE- INFUSION

Steps:

• Pour boiling water over fresh herbs (or use a tea ball) in a tea pot that's been rinsed out with warm water.
• Let steep for about five minutes.
• Strain into warmed tea cups and enjoy your tea - tisane - infusion sweetened to your taste with honey or sugar. May be served hot, or cold over ice. Enjoy!

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.

ROSIE O'GRADY'S MINTY LEMON ICED TEA

Steps:

• Simple Syrup:.
• In a small saucepan, combine the sugar, water, and 8 mint sprigs and bring to a boil. Simmer the mixture over moderate heat until the sugar dissolves.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.
• MAKE AHEAD The iced tea can be refrigerated in a covered pitcher for up to 2 days. NOTES To make the tea faster, steep the tea bags in 4 cups of boiling water for 10 minutes; then stir in 4 cups of ice water. Proceed with the recipe.

MINT TEA

Steps:

• In a medium saucepan, combine water and mint and bring to a boil. Remove from heat; let steep 5 minutes. Strain through a fine-mesh sieve (discard solids) into a teapot or container, and mix in 1 to 2 tablespoons honey to taste. Serve with lemon wedges.

LEMON VERBENA AND MINT TEA - FRENCH VERVEINE AND MINT TISANE

Steps:

• Put the fresh herbs (and lemon peel if using) in to a warm teapot. Add the boiling water.
• Allow to infuse for 5 minutes and serve warm, with sugar to taste and a slice of lemon.
• To serve chilled, remove the mint and lemon verbena sprigs and refrigerate before serving with ice cubes and fresh sprigs of lemon verbena and mint.

GREEN TEA WITH LEMON AND MINT

Steps:

• Start by steeping green tea in warm water for at least 20 minutes to release antioxidants.
• Add this to two cups of water.
• Add the juice of half of a lemon.
• Add 4-5 mint leaves.
• Drink throughout the day.