Minted Iced Tea Cooler Food

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.

TOUCH-OF-MINT ICED TEA

Steps:

• In a heat-proof bowl or pitcher, pour boiling water over tea bags; cover and steep for 5 minutes. Remove tea bags. Cool for 15 minutes. Add mint; steep for 5 minutes. Strain. Add lemonade concentrate; stir well. Refrigerate. Serve over ice; garnish with lemon and mint if desired.

SOUTHWEST SUMMERTIME COOLER (ORANGE-MINT ICED TEA)

Steps:

• In a medium saucepan, bring 1 quart water to a boil.
• Remove from heat, and while water is still bubbling, add tea bags and 1/4 cup mint.
• Cover and let steep 8 minutes, then remove and discard tea bags and mint.
• Put remaining quart of cold water into a large pitcher or insulated jug.
• Add hot tea to cold water.
• Let cool to room temperature.
• Add orange juice, honey, and mint sprigs, and mix well.
• Store in refrigerator & serve over ice.

MINTED ICE TEA

Steps:

• To make the minted ice cubes, fill ice cube trays partially with water and freeze. Set mint leaves on top, fill with more water and freeze solid. Brew double strength tea and steep, while hot with 2 bunches of fresh mint. When cool, strain out mint and sweeten to taste, chill.

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.