GINGER-SWEET TEA JULEPS
Provided by Food Network Kitchen
Categories beverage
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Pour the ginger ale into a 9-by-13-inch baking dish. Freeze overnight.
- Bring 4 cups water, the sugar and mint to a boil in a saucepan, stirring to dissolve the sugar. Let cool 2 minutes, then add the tea bags and let cool completely, 30 minutes to 1 hour; discard the tea bags.
- Strain the sweet tea into a pitcher and add the bourbon. Refrigerate until ready to serve. Scrape the ginger ale ice with a fork and divide among glasses. Add the cocktail and garnish with mint sprigs.
MINT JULEP ICED TEA
Grandmom's recipe for a fabulous summer citrus-mint tea using fresh mint. Kids and adults alike love it! You can add Kentucky bourbon when the guest list is all adults. Serve over ice.
Provided by cutiemoose
Categories Drinks Recipes Tea Iced Tea Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Bring sugar and 1 cup water to a boil in a small saucepan, stirring until sugar dissolves, about 5 minutes. Add tea bags and mint to sugar mixture; let steep for 10 minutes. Strain mixture and discard tea bags and mint.
- Combine tea mixture, cold water, orange juice, and lemon juice in a pitcher.
Nutrition Facts : Calories 114 calories, Carbohydrate 29.3 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, Sodium 8.4 mg, Sugar 27.9 g
JULEP SWEET TEA
Provided by Rachael Ray : Food Network
Categories beverage
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Bring 6 cups water to a boil. Once at a boil, remove the pan from the heat and add 1 cup sugar and 6 tea bags and allow to steep.
- Per serving, fill each glass with store-bought crushed ice to the top and stuff with mint sprigs. Pour a shot of bourbon, fill glass with tea and serve.
SWEET TEA JULEP
This recipe comes from Allen Katz, host of "The Cocktail Hour" on Martha Stewart Living Radio.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 4
Steps:
- Shake ingredients vigorously over ice and strain into a rocks glass over shaved ice. Garnish with a sprig of fresh mint and serve.
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