Berry Iced Tea With Ginger And Mint Recipes

LEMON-GINGER ICED TEA WITH BERRY CUBES

Steps:

• Place about 4 raspberries in each compartment of an ice cube tray, 6 hours before serving iced tea. Fill with water and freeze.
• Place honey, 2 cups water and ginger in a saucepan and bring to a boil. Reduce heat and simmer over low heat for 5 minutes. Remove from heat and add tea bags. Let mixture steep for at least 30 minutes and up to 1 hour, then strain out solids.
• In a pitcher combine strained liquid with 6 cups water and lemon juice. Chill in refrigerator.
• To serve, place 3 ice cubes in a tall glass and pour iced tea over cubes. Garnish with lemon slices and mint sprigs.

BERRY ICED TEA RECIPE

Steps:

• Rinse berries, then place in a medium sized pan with the sugar and water. Cook over medium high heat until it comes to a boil. Once boiling, turn down the heat to low and simmer for 20 minutes, stirring occasionally.
• Over a heatproof bowl or large mason jar, strain the syrup using a fine mesh sieve. Discard the solids and reserve the syrup for the tea.
• Rinse out the pan, then add 4 cups of water to it and set it on the stove to boil. Once the water is boiling, turn off the heat and add the tea bags. Let the tea steep for 15 minutes.
• Remove the tea bags, squeezing out any excess liquid, then add the baking soda.
• Place the remaining 4 cups of water in a large pitcher, then add the syrup and tea. Stir to combine, then refrigerate until ready to serve.

BERRY ICED TEA

Steps:

• Put tea bags in a heatproof pitcher.
• In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour.
• Stir in simple syrup, to taste. Squeeze orange and lime wedges into tea and add wedges. Serve tea in tall glasses. Garnish with frozen raspberries.
• Add sugar and water to a microwave safe bowl. Microwave for 1 minute; stir until sugar is completely dissolved. Let syrup cool.

ICED GREEN TEA WITH GINGER AND MINT

Steps:

• In a large saucepan over high heat, combine the ginger and 6 cups of water and bring to a boil. Remove from heat and add the mint and tea bags.
• Cover and let steep for 15 minutes. Strain the liquid into a large pitcher or other container.
• Add the honey and lemon juice; stir. Chill in the refrigerator. Serve in tall glasses over ice cubes and more mint leaves.