Mint Tarragon Tea Recipes

Steps:

• Bring water to a boil in a large pot. Add mint leaves and steep for 15 minutes. Remove tea leaves from water with a slotted spoon, squeezing leaves to extract any additional liquid; discard leaves.
• Stir sugar into steeped tea; return to a boil and cook until sugar is completely dissolved and flavors combined, about 10 minutes. Pour tea concentrate into freezer-safe containers and freeze.

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.

Steps:

• Assemble all the ingredients and place in a tea ball. Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later.
• Place tea ball in hot water and steep for 10 minutes.

Steps:

• Bring the water to a boil. When it's boiling, add the sugar and stir until dissolved. Turn off the heat.
• Drop the tea bags and the orange peel into a teapot. Rip the mint leaves and drop them in too. Pour the water into the teapot, put the lid on, and allow to steep for about 10 minutes.
• When you're ready to serve, pour into small glasses, using a tea strainer. If you can, try pouring a good few inches from the glass - this cools down the tea, and creates a light foam on top that is traditional. You can also chill this tea and serve over ice on hot days. Refreshing, and great for your digestion!

Steps:

• In a medium saucepan, combine water and mint and bring to a boil. Remove from heat; let steep 5 minutes. Strain through a fine-mesh sieve (discard solids) into a teapot or container, and mix in 1 to 2 tablespoons honey to taste. Serve with lemon wedges.

Steps:

• In a small saucepan, combine the sugar, orange juice, 1/4 cup water, honey and lemon and lime juices. Bring to a boil over medium-high heat, stirring constantly. Remove from the heat. Let stand for 15 minutes. Transfer to a blender. Add tarragon leaves; cover and process for 30 seconds or until blended. Strain and set aside., In a large saucepan, bring remaining water to a boil. Remove from the heat; add tea bags. Cover and steep for 3-5 minutes. Discard tea bags. Stir in citrus mixture., If a sugared rim is desired, sprinkle the sugar, tarragon and orange zest on a plate. Using orange wedges, moisten the rims of eight mugs; hold mugs upside down and dip rim into sugar mixture. Serve warm tea in mugs.

Steps:

• Whisk together all ingredients until blended.
• Lemon-Herb Dressing With Chives and Tarragon: Substitute chopped fresh chives for mint. Proceed with recipe as directed.
• Lemon-Herb Dressing With Basil: Substitute 1/3 cup chopped fresh basil for mint and tarragon. Proceed with recipe as directed. Season with salt to taste.

Steps:

• Bring water to a vigorous boil.
• Tear mint leaves and put in a teapot. Gently bruise mint with a wooden spoon to release oils, then add tea leaves, sugar, and boiling water. Cover and let steep 10 minutes.