Berry Melon And Mint Iced Tea Recipes

Steps:

• In a large saucepan, bring water to a boil. Remove from the heat; add mint and tea bags. Cover and steep for 3-5 minutes. Discard mint and tea bags. Stir in the sugar., In a blender, process honeydew until blended. Add 1-1/2 cups ice and tea; process until blended. Serve over additional ice.

Steps:

• Bring 4 cups of water to a boil. Add the tea bags to a heatproof container and pour over the boiling water. Allow the tea to steep for 5 minutes, then remove the bags.
• Meanwhile, put the jelly in a small pot set over medium-high heat. Add the cranberry juice and stir to combine. Bring the berry mixture to a simmer and cook until the jelly is dissolved, about 4 minutes.
• Strain the berry mixture through a sieve into the tea container (discard any seeds/pulp). Add 6 cups ice cubes to the berry tea and stir to combine. Once cooled, keep refrigerated in an airtight container.
• To serve, place ice cubes into 8 tall glasses. Add raspberries to each glass. Pour the tea over the ice and berries.

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.

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.

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.

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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.