Orange Mint Tea Food

ORANGE ICE TEA

Steps:

• Special equipment: a 60-ounce (7 1/2 cups) pitcher
• For the syrup: In a small saucepan, bring the orange juice and sugar to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and cool for 20 minutes.
• For the tea: In a small saucepan, bring the water to a boil. Add the tea bags and remove the pan from the heat. Allow the tea to steep and cool to room temperature, about 20 minutes. Remove the tea bags and discard. Pour the tea and syrup into a pitcher and refrigerate until ready to serve.
• To serve: Pour the sparkling water into the pitcher and add the orange slices. Pour the tea into 4 ice-filled glasses. Garnish with fresh mint, or basil, and serve.

MINT TEA PUNCH

Steps:

• Place the tea bags and mint sprigs into a large pitcher. Pour boiling water over them, and allow to steep for about 8 minutes. Remove and discard the tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved, then stir in the orange juice and lemon juice. Pour in the cold water. Serve over ice cubes, garnished with orange or lemon slices.

ORANGE MINT TEA

Steps:

• Boil sugar, water and grated orange rind together for five minutes.
• Remove from heat and add crushed mint leaves; cool and strain.
• Combine brewed tea and orange juice.
• Half fill glasses with crushed ice, add tea and sweeten with mint syrup.

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.

ORANGE BLOSSOM MINT REFRESHER

Steps:

• Place water and mint in a 6-qt. slow cooker. Cover and cook on high for 6 hours or until heated through. Strain tea; discard mint., Whisk in sugar until dissolved. Cut orange crosswise in half; squeeze juice from orange. Stir in juice and orange blossom water. Transfer to a pitcher. Refrigerate until cold, 4-6 hours. Serve over ice with orange slices and additional mint if desired.

MOROCCAN ORANGE BLOSSOM TEA RECIPE

Steps:

• Boil a liter of water.
• Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
• Add the tea leaves and add 1/4 cup boiling water.
• Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
• Add the orange flower blossoms, mint leaves and the sugar.
• Fill the pot with 1/2 liter (about 2 cups) boiling water.
• Leave combined tea mixture to steep for five minutes.
• Gently stir the tea, pour into small tea glasses and serve.