Raspberry Mint Iced Tea Recipes

GINA'S RASPBERRY MINT TEA

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 MINT ICED TEA

Steps:

• In a microwave or saucepan, bring 4 cups of water to a boil. Remove from heat and add tea bags. cover and let tea steep for at least 30 minutes.
• In a large pitcher (2.5 qt.) add ice, several berries and 8-10 mint leaves. Pour warm tea concentrate over the ice mixture. Top with additional water and stir to combine. Add sugar if desired.
• Pour into glasses with additional ice, berries and garnish with mint sprigs.

RASPBERRY MINT TEA

Steps:

• Pour boiling water over tea bags and mint in 2-quart heat-proof pitcher.
• Let stand 10 minutes.
• Remove tea bags and mint.
• Add sugar and cran-raspberry drink; stir until sugar is dissolved.
• Serve over ice; garnish with raspberries and lemon slices, if desired.
• Makes 8 (8-ounce) servings.

RASPBERRY ICED TEA

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.