Iced Cranberry Mint Tea Recipes

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CRANBERRY-MINT ICED TEA

Chill out with this fresh brewed iced tea drink, with mint and cranberry juice cocktail. Love mint? Add an extra sprig to each cold glass when serving.

Provided by By Betty Crocker Kitchens

Categories     Beverage

Time 15m

Yield 6

Number Of Ingredients 4



Cranberry-Mint Iced Tea image

Steps:

  • Heat cranberry juice cocktail to boiling in 2-quart saucepan. Pour over tea bags and mint in 2-quart glass measuring cup or heatproof pitcher. Let steep 5 to 10 minutes.
  • Strain tea mixture. Stir in sugar. Serve tea over ice. Add more sugar if desired.

Nutrition Facts : Calories 160, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg, Sugar 38 g, TransFat 0 g

6 cups cranberry juice cocktail
4 tea bags black tea
10 mint leaves (1 inch each)
2 tablespoons sugar

ICED CRANBERRY-MINT TEA

Raise a toast to friends, family, sunshine and warm weather with this cranberry cooler. Fresh mint and a hint of lemon add refreshing, fruity flavor. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 20m

Yield 8 servings (2 quarts).

Number Of Ingredients 8



Iced Cranberry-Mint Tea image

Steps:

  • In a large saucepan, bring the water, mint and sugar to a boil. Remove from the heat; add tea bags. Cover and steep for 15 minutes., Discard tea bags. Cover and let stand 45 minutes longer. Strain and discard mint leaves. Stir the cranberry and lemon juices into tea. Serve over ice with lemon slices if desired.

Nutrition Facts : Calories 34 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

4 cups water
2/3 cup loosely packed fresh mint leaves
2 tablespoons sugar
8 lemon herbal tea bags
3-1/2 cups reduced-calorie reduced-sugar cranberry juice
1 tablespoon lemon juice
Ice cubes
Lemon slices, optional

BLACKBERRY MINT ICED TEA

A spectacular garden summer treat that is very healthy and delicious. Blackberries are preferred, but you can use any typ berries. Using honey keeps it clean eating, but you can opt for sugar or Splenda if you prefer.

Provided by 2Bleu

Categories     Beverages

Time 30m

Yield 2 quarts, 6 serving(s)

Number Of Ingredients 4



Blackberry Mint Iced Tea image

Steps:

  • In a large pot, boil 4 cups of water. Remove from heat, tear the mint leaves in half and add to the pitcher along with the tea bags. Stir gently, cover and let steep about 10-15 minutes.
  • Meanwhile, Puree blackberries in a blender or food processor, strain into a 2 quart pitcher (discarding pulp and seeds). Strain the water into the pitcher, discarding tea bags and mint. Add in honey, tasting and adjusting to your desired sweetness. Top with cold water to fill, stirring to incorporate.
  • Chill for at least 4-6 hours in the refrigerator. Serve over ice and garnish with a mint leaf and some blackberries.

4 tea bags (Lipton preferred)
6 lemon balm leaves, whole (plus more for garnish, or mint)
1/2 cup honey, to taste
6 ounces fresh blackberries (plus more for garnish)

SNAPPLE ICED TEA (5 FLAVORS)

Make and share this Snapple Iced Tea (5 Flavors) recipe from Food.com.

Provided by JustaQT

Categories     Beverages

Time 1h2m

Yield 2 quarts

Number Of Ingredients 26



Snapple Iced Tea (5 Flavors) image

Steps:

  • For any of the flavors, boil the water in a large saucepan.
  • When the water comes to a rapid boil, turn off the heat, put the tea bags into the water, and cover.
  • After the tea has brewed about 1 hour, pour the sugar or sweetener into a 2 quart pitcher, then add the tea.
  • The tea should still warm, so the sugar or sweetener will dissolve easily.
  • Add the flavoring ingredients (plus additional water if needed to bring the tea to the 2 quart line).
  • Chill.

2 quarts water
3 lipton tea bags (orange pekoe and pekoe cut black tea blend)
3/4 cup granulated sugar or 1 (16 ounce) bottle light corn syrup
1/3 cup lemon juice, plus 2 tbsp lemon juice
2 quarts water
3 lipton tea bags (orange pekoe and pekoe cut black tea blend)
12 (1 g) envelopes Sweet 'n Low or 12 (1 g) envelopes Equal sugar substitute
1/3 cup lemon juice, plus
1 tablespoon lemon juice
2 quarts water
3 lipton tea bags (orange pekoe and pekoe cut black tea blend)
3/4 cup granulated sugar or 1 (16 ounce) bottle light corn syrup
1/3 cup lemon juice
1/8 teaspoon orange extract
2 quarts water
3 lipton tea bags (orange pekoe and pekoe cut black tea blend)
3/4 cup granulated sugar or 1 (16 ounce) bottle light corn syrup
1/3 cup lemon juice, plus
1 tablespoon lemon juice
1 tablespoon strawberry extract
2 quarts water
3 lipton tea bags (orange pekoe and pekoe cut black tea blend)
3/4 cup granulated sugar or 1 (16 ounce) bottle light corn syrup
1/3 cup lemon juice, plus
2 tablespoons lemon juice
2 tablespoons ocean spray cranberry juice concentrate

CRANBERRY-MINT TEA

Categories     Non-Alcoholic     Cranberry     Mint     Summer     Bon Appétit     Drink

Yield 4 Servings

Number Of Ingredients 5



Cranberry-Mint Tea image

Steps:

  • Combine 4 cups water and cranberries in heavy medium saucepan and bring to boil. When cranberries begin to pop, reduce heat to low, cover and simmer mixture until cranberries are very tender, about 10 minutes.
  • Place 1 cup mint leaves in heat-proof pitcher or coffeepot. Set fine strainer atop pitcher. Pour cranberry mixture into strainer, pressing on solids to extract as much juice as possible - discard solids. Add 1/2 cup sugar to pitcher - stir until sugar has dissolved. Refrigerate mixture until cold. (Can be prepared 1 day ahead. Keep chilled.) Garnish with mint sprigs and serve.

4 cups water
1 12-ounce package fresh or frozen cranberries
1 cup fresh mint leaves (about 1/2 ounce)
1/2 cup sugar
Fresh mint sprigs

CRANBERRY-MINT TEA

Categories     Tea     Non-Alcoholic     Kid-Friendly     Cranberry     Mint     Fall     Winter     Bon Appétit     Small Plates

Yield Makes 4 servings

Number Of Ingredients 5



Cranberry-Mint Tea image

Steps:

  • Combine 4 cups water and cranberries in heavy medium saucepan and bring to boil. When cranberries begin to pop, reduce heat to low, cover and simmer mixture until cranberries are very tender, about 10 minutes.
  • Place 1 cup mint leaves in heat-proof pitcher or coffeepot. Set fine strainer atop pitcher. Pour cranberry mixture into strainer, pressing on solids to extract as much juice as possible; discard solids. Add 1/2 cup sugar to pitcher; stir until sugar has dissolved.
  • Refrigerate mixture until cold. (Can be prepared 1 day ahead. Keep chilled.) Garnish with mint sprigs and serve.

4 cups water
1 12-ounce package fresh or frozen cranberries
1 cup fresh mint leaves (about 1/2 ounce)
1/2 cup sugar
Fresh mint sprigs

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