Ginas Spiked Sweet Tea Recipes

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GINA'S SWEET MINT TEA



Gina's Sweet Mint Tea image

Provided by Patrick and Gina Neely : Food Network

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

8 ounces cold water
6 tea bags
1/2 cup water
1/2 cup sugar
1 cup freshly chopped mint leaves
Ice cubes

Steps:

  • In a pot, boil the water with the tea bags. Once liquid has boiled, remove the pot from heat. Remove tea bags after desired bold/mild flavor.
  • In a small saucepan, add water, sugar and mint and place over medium heat. Bring liquid to a boil then remove from the heat. Allow the syrup mixture to cool. Pour syrup into tea and mix together well. Serve tea over a glass of ice.

SWEET SPICED TEA



Sweet Spiced Tea image

Welcome guests in from the cold at Christmas with this honey-laden hot tea from our Test Kitchen. If you don't have orange-flavored tea, regular tea can be used with equally good results.

Provided by Taste of Home

Time 35m

Yield 3 quarts.

Number Of Ingredients 9

3 cinnamon sticks (3 inches)
2 orange peel strips (1 to 3 inches)
12 whole cloves
12 whole allspice
3 quarts water
12 bags orange-flavored black tea
2/3 cup honey
1 tablespoon lemon juice
Orange slices, optional

Steps:

  • Place the cinnamon sticks, orange peel, cloves and allspice on a double thickness of cheesecloth. Bring up corners of cloth; tie with string to form a bag. Place water and spice bag in a large kettle or Dutch oven; bring to a boil. Remove from the heat. Add tea bags; cover and steep for 5 minutes. Discard tea bags. , Add honey and lemon juice to tea; bring to a boil. Discard spice bag. Serve tea in mugs. Garnish with orange slices if desired.

Nutrition Facts :

LEMONY SPIKED SWEET TEA



Lemony Spiked Sweet Tea image

Kicked up with golden rum, this sweet tea is an interesting take on a longtime Southern classic. This recipe is from"Emeril at the Grill" by Emeril Lagasse.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Number Of Ingredients 6

7 cups water
6 orange pekoe tea bags
1 1/2 cups sugar
1 1/3 cups freshly squeezed lemon juice
1 cup Bacardi 151 or other high-proof golden rum
Fresh mint sprigs, for garnish

Steps:

  • Bring 4 cups of the water to a boil in a medium saucepan and add the tea bags. Remove the pan from the heat, cover it, and allow the tea bags to steep for5 minutes.
  • Remove and discard the tea bags. Add the sugar to the saucepan and stir until dissolved. Add the remaining 3 cups water and stir to combine. Transfer the mixture to a pitcher, and add the lemon juice and rum. Chill thoroughly before serving.
  • Serve over ice, in tall glasses garnished with mint sprigs.

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