Mint Tea Lemonade Food

FRESH MINT AND GINGER LEMONADE

Steps:

• Combine chopped mint, ginger, and honey in medium bowl. Add boiling water. Let steep 30 minutes. Strain into 4-cup glass measuring cup, pressing on solids to extract liquid. Add lemon juice and enough cold water to measure 4 cups total. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Fill glasses with ice cubes. Add lemonade. Garnish with mint leaves and lemon slices and serve.

LEMONADE ICED TEA

Steps:

• In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags. Stir in sugar and lemonade concentrate. Cover and refrigerate until chilled. Serve over ice. If desired, garnish with lemon slices.

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-TEA LEMONADE

Steps:

• Bring 2 cups water to a gentle boil in a small saucepan.
• Add in tea bags; remove pan from heat, cover, and steep for 10 minutes.
• Meanwhile, place the sugar in a 2-quart container.
• When the tea is ready, remove the tea bags without squeezing them; pour the tea over the sugar; stir until the sugar is dissolved.
• Add in the remaining 2 cups water; let cool 10 minutes.
• Pour in the lemonade, then squeeze the lemon wedges into the mixture; put the rinds in, too; stir to blend.
• Chill until very cold; serve over ice.

MIDDLE EASTERN LIMONANA

Steps:

• In a blender, combine the lemon juice, mint, sugar, and 1/2 cup of the water and blend until fully liquid. Strain through a fine-mesh sieve, reserving the liquid and discarding the solids. In a pitcher, stir together the mint mixture and the remaining 3 1/2 cups water. Serve over ice cubes.

MINTED LEMONADE

Steps:

• To make simple syrup: Place 2 cups sugar and 2 cups water in a saucepan and bring to a boil. Stir until sugar is dissolved and let cool. Place lemon juice in a large pitcher, add remaining 4 cups water and 1 cup of the simple syrup or more to taste. Stir in mint leaves and refrigerate for 1 hour. Serve over ice.

MINT TEA LEMONADE MIMOSA RECIPE BY TASTY

Steps:

• Pour the champagne into an 8-ounce (240 ml) champagne flute.
• Add the lemon juice, 1 slice of lemon.
• Garnish with a sprig of mint and serve.
• Enjoy!