Mint Iced Tea Food

CUCUMBER-MINT ICED TEA

Steps:

• Bring 2 cups of water to a boil in a medium saucepan. Remove the pan from the heat and add the tea bags, mint leaves and half the cucumber slices. Cover and let steep until cool, about 15 minutes.
• Meanwhile, combine the honey and ¼ cup hot water in a measuring cup and stir until the honey is dissolved.
• Fill a large glass pitcher with ice, 4 sprigs of mint and a few cucumber slices. Strain the cooled tea into the pitcher and discard the mint and cucumbers. Add the honey mixture and 4 cups of and stir to combine.
• To serve, pour the tea into tall glasses full of ice. Garnish each glass with a few sprigs of mint and a couple slices of cucumber.

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 SWEET ICED TEA

Steps:

• Combine the sugar and water in a small saucepan and bring to a boil, stirring until sugar is dissolved.
• Turn off heat and add tea bags, steeping to desired strength (for me, 3-5 minutes).
• Remove tea bags and add ice until cool.
• Serve in a tall glass over ice!

POMEGRANATE-MINT ICED TEA

Steps:

• Bring 3 1/2 cups water to a boil. Remove from the heat, add 4 peppermint tea bags and steep 3 minutes. Remove the tea bags and gently squeeze out the liquid; pour the tea into a pitcher. Stir in 3 cups cold water, 1 1/2 cups pomegranate juice and 1/4 cup honey. Chill. Serve over ice with mint leaves.

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.

WATERMELON-MINT ICED TEA (GREEK INSPIRED)

Steps:

• Puree the watermelon in batches until smooth, then strain into a pitcher. Cover and refrigerate until very cold.
• Bring 6 cups water to a boil in a medium saucepan. Remove from the heat, add the tea bags and honey and let steep 5 minutes. Add the mint leaves, cover and refrigerate until cold. Discard the mint leaves and add the tea to the watermelon juice. Serve over ice in tall glasses with mint sprigs, 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 large pot, boil 4 cups of water. Remove from heat, tear the mint leaves in half and add to the pitcher along with the tea bags. Stir gently, cover and let steep about 10-15 minutes.
• Meanwhile, Puree blackberries in a blender or food processor, strain into a 2 quart pitcher (discarding pulp and seeds). Strain the water into the pitcher, discarding tea bags and mint. Add in honey, tasting and adjusting to your desired sweetness. Top with cold water to fill, stirring to incorporate.
• Chill for at least 4-6 hours in the refrigerator. Serve over ice and garnish with a mint leaf and some blackberries.

PINEAPPLE MINT ICED TEA

Steps:

• Put water, tea bags and mint in a large pot and bring to a boil.
• Turn heat to low and simmer for 20 minutes.
• Strain and dicard tea bags and mint. Reserve liquid.
• Comine pineapple juice, sugar or honey, vanilla and reserved tea liquid.
• Serve over ice.

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.

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.

MINT-GINGER ICED TEA

Steps:

• In a large pot, combine ginger, mint tea, and boiling water. Let steep 8 minutes. Pour through a fine-mesh sieve into a large container; discard solids. Stir in honey. Let cool to room temperature, about 2 hours. Serve over ice with mint sprigs.

HIBISCUS-MINT ICED TEA

Steps:

• In a large heatproof pitcher, combine tea bags, mint leaves, and boiling water; steep 10 minutes. Discard tea bags and mint. Add apple juice and cold water; refrigerate until cold. Serve over ice with sprigs of mint, if desired.

CHERRY MINT ICED TEA

Steps:

• Steep the loose tea and mint in the 5 cups of boiling water for 20 minutes.
• Strain the tea mixture and allow to cool on the counter till needed.
• Add the sugar to the remaining 3 cups of boiling water.
• Stir until the sugar is all dissolved.
• Pour the sugar water into a pitcher and place on the counter to cool.
• Once the sugar mixture has cooled add the fruit juices, followed by the tea mixture.
• Chill in the fridge, stir well and serve in a tall glass over ice.
• Garnish with a lemon slice.