Cynthias Raspberry Tea Recipes

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GINA'S RASPBERRY MINT TEA



Gina's Raspberry Mint Tea image

Provided by Patrick and Gina Neely : Food Network

Categories     beverage

Time 20m

Yield 12 servings

Number Of Ingredients 6

10 bags raspberry zinger tea
3 bags mint tea
12 cups water for tea, plus 1 cup for the sugar syrup
1 cup sugar
1 handful fresh mint stems and leaves, plus additional sprigs for garnish
Fresh raspberries, for garnish

Steps:

  • Bring a large pot with 12 cups of water to a boil over medium heat. Add the tea bags and let them steep for 10 minutes. Allow the tea to cool and discard the tea bags. Pour the liquid into a large glass pitcher.
  • Meanwhile, add the sugar and 1 cup water to a saucepan and bring to a simmer, over medium heat, stirring to dissolve the sugar. Drop in the handful of mint, remove from heat and allow the mixture to cool. At this point, strain and add the sugar syrup to the pitcher. Stir the drink well and divide it between 12 glasses filled with ice. Garnish each serving with some fresh mint sprigs and raspberries.

RASPBERRY SWEET TEA



Raspberry Sweet Tea image

You only need a handful of ingredients to stir together this refreshing, spring sipper. Its brilliant color and smile-fetching flavor will make a popular thirst quencher as the weather turns warm. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 20m

Yield 15 servings.

Number Of Ingredients 5

4 quarts water, divided
Sugar substitute equivalent to 1 cup sugar
10 tea bags
1 package (12 ounces) frozen unsweetened raspberries, thawed and undrained
3 tablespoons lime juice

Steps:

  • In a large saucepan, bring 2 qts. of water to a boil. Stir in sugar substitute until dissolved. Remove from the heat. , Add tea bags; steep for 5-8 minutes. Discard tea bags. , In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice and lime juice to the tea. , Transfer to a large pitcher. Refrigerate until chilled.

Nutrition Facts : Calories 17 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.

RASPBERRY ICED TEA



Raspberry Iced Tea image

One sip and you'll likely agree that this is the best flavored tea you've ever tasted. -Chris Wilson, Sellersville, Pennsylvania

Provided by Taste of Home

Time 20m

Yield about 2 quarts.

Number Of Ingredients 4

8-1/4 cups water, divided
2/3 cup sugar
5 tea bags
3 to 4 cups fresh or frozen unsweetened raspberries

Steps:

  • In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups water. , In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice.

Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 3g fiber), Protein 0 protein.

CYNTHIA'S HEAVENLY TEA



Cynthia's Heavenly Tea image

This recipe is taken from Jan Karon's Mitford Cookbook and Kitchen Reader. I took away a lot of great Southern recipes from this book, and this particular recipe is my family's favorite way to drink iced tea. I have changed it on occasion, but always come back to the original.

Provided by Chef Lizzie

Categories     Beverages

Time 20m

Yield 1 pitcher

Number Of Ingredients 6

3 family-size tea bags or 9 regular-size tea bags, tags removed
2 sprigs fresh mint leaves, plus mint sprigs for garnish
1 cup sugar
1 (6 ounce) can frozen lemonade, thawed
2 (11 1/2 ounce) cans apricot nectar
2 teaspoons almond extract

Steps:

  • Place the teabags and the mint in a glass pitcher and pour in 2 cups cold water.
  • Bring a kettle with 3 cups water to a rolling boil.
  • Pour the boiling water over the teabags and cover the pitcher with a small plate.
  • Steep for 10 to 15 minutes, then remove the teabags and mint leaves. Add the sugar and stir until dissolved.
  • Stir in the lemonade, apricot nectar, almond extract, and 3 more cups of cold water.
  • Serve over ice and garnished with a fresh mint sprig.

Nutrition Facts : Calories 1527.3, Fat 1, SaturatedFat 0.1, Sodium 29.6, Carbohydrate 389.4, Fiber 4.7, Sugar 381.3, Protein 3.2

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