Mint Sweet Iced Tea Food

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 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.

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!

OAK ALLEY'S SWEET MINT ICED TEA

Steps:

• Put the water in a large saucepan and bring to a boil. Add the mint sprigs and boil for 3 minutes.
• Strain the mixture and pour all but 1 cup into a pitcher. Add the tea bags and steep for 5-10 minutes. Remove tea bags.
• To the remaining cup of mint water add sugar to taste and stir to dissolve.
• Add this mixture to the pitcher with lemon juice.
• Cool before serving over ice and garnish with fresh mint.

GINA'S SWEET MINT TEA

Steps:

• In a pot, boil the water with the tea bags. Once liquid has boiled, remove the pot from heat. Remove tea bags after desired bold/mild flavor.
• In a small saucepan, add water, sugar and mint and place over medium heat. Bring liquid to a boil then remove from the heat. Allow the syrup mixture to cool. Pour syrup into tea and mix together well. Serve tea over a glass of ice.

ICED TEA

Steps:

• Make very strong tea in a large teapot using the tea-bags and 1 liter/quart boiling water.
• Add the honey and 6 sprigs of the mint to the teapot
• After 20 minutes remove the tea-bags, and let the tea get really cold.
• When the tea is cold remove the mint.
• Put ice in a large jug, pour the tea over, then the orange juice and the juice of the lime.
• Follow this with the other sprigs of mint, the orange and lemon slices.
• Stir well and serve in glasses with more ice.

SUN-BREWED MINT TEA

Steps:

• Pour the water into a large glass container with a lid. Stir in honey until dissolved.
• Zest the lemon, being careful not to include any white pith, and juice the lemon. Combine the zest and juice with the honey water mixture.
• Hold a bunch of mint in one hand; use your other hand to twist and squeeze the leaves, slightly bruising them to release their fragrance and oils. Immerse the bunches in the water mixture. Cover the container and place in direct sunlight for two hours. Remove the mint leaves, shake, and serve over ice in tall glasses, garnished with a mint sprig.

MINT SIMPLE SYRUP FOR SWEET TEA

Steps:

• Heat sugar and 1 cup water in a small saucepan over medium-high heat, stirring, until sugar has dissolved. Bring to a boil. Stir in mint. Remove from heat, and let stand 30 minutes. Pour through a fine sieve into an airtight container; discard mint. Let cool completely. Syrup can be refrigerated up to 1 month. Serve with additional mint sprigs, if desired.

MINT JULEP ICED TEA

Steps:

• Bring sugar and 1 cup water to a boil in a small saucepan, stirring until sugar dissolves, about 5 minutes. Add tea bags and mint to sugar mixture; let steep for 10 minutes. Strain mixture and discard tea bags and mint.
• Combine tea mixture, cold water, orange juice, and lemon juice in a pitcher.

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.

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.