Lemon Mint Iced Tea Recipes
LEMON MINT ICED TEA
An easy and delicious iced tea enhanced with the refreshing flavors of lemon and mint.
Provided by Janet Knapp
Categories Drinks Recipes Tea Iced Tea Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Bring the water to a boil in a large saucepan over high heat; remove from heat, then stir in sugar until dissolved. Add the tea and peppermint tea bags, and allow to steep for 30 minutes. Remove tea bag and stir in the lemonade. Serve tea over ice.
Nutrition Facts : Calories 90.1 calories, Carbohydrate 23.3 g, Sodium 3.9 mg, Sugar 23.1 g
MINT AND LEMON ICED TEA
Make and share this Mint and Lemon Iced Tea recipe from Food.com.
Provided by ellie_
Categories Beverages
Time 4h10m
Yield 18-20 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot over high heat bring 12 cups water to a boil. Remove from heat.
- Add sugar, mint and tea bags, stirring until sugar dissolves. Steep for 1 hour. Discard tea bags and mint.
- Stir in lemonade concentrate and remaining water (4 cups).
- Pour into pitchers and chill for at least 3 hours before serving.
- Serve over ice and garnish with lemon slices and mint sprigs.
Nutrition Facts : Calories 129.8, Sodium 4.9, Carbohydrate 33.6, Sugar 33.2, Protein 0.1
BERRY, MELON AND MINT ICED TEA
Provided by Giada De Laurentiis
Categories beverage
Time 3h10m
Yield 6 servings
Number Of Ingredients 12
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.
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.
Nutrition Facts : Calories 51 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 11 milligrams, Carbohydrate 13 grams, Protein 0 grams, Sugar 13 grams
ICED LEMON & GINGER MINT TEA
Make and share this Iced Lemon & Ginger Mint Tea recipe from Food.com.
Provided by Miraklegirl
Categories Beverages
Time 12m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place tea bags, ginger, mint& sugar in saucepan.
- Pour in boiling water, cover, and let stand 10 minutes.
- Strain tea into large pitcher and stir in lemon.
- Refrigerate until cold.
- Pour into ice filled glasses and garnish with mint.
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- Place the mint sprigs in a large heatproof jug/pitcher. Boil the water and pour it into the jug/pitcher. Let it steep for 30 minutes.
- Once the water is warm (not hot) add in a tablespoon of honey and mix until the honey has dissolved.
- Right before serving, squeeze in some lemon juice (don’t put too much, maybe 1/4 of a lemon – taste it first before adding more) and mix well.
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- Prepare the Basic Simple Syrup as directed, adding 8 mint sprigs before bringing it to a boil. Remove from the heat and let cool slightly, about 10 minutes. Strain the mint syrup into a blender and puree with the 1 cup of mint leaves.
- In a large saucepan, bring the cold water to a boil. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the tea bags and let cool to room temperature. Transfer to a bowl and refrigerate until chilled.
- Pour the tea into a pitcher, add the lemon juice and stir in 3/4 cup of the mint syrup, or more to taste; refrigerate the remaining syrup for later use. Serve in 8 tall glasses over ice, garnished with a mint sprig and a slice of lemon.
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