Raspberry Mint Tea Recipes

RASPBERRY MINT TEA

Steps:

• Gather your ingredients so that you have everything close at hand on the counter or table.
• Brew a pot (6-8 cups) of your favorite black tea. Lipton tea bags (not instant) works well, or if you enjoy loose-leaf teas, may I suggest Yunan Golden Special, English Breakfast, Orange Pekoe Ceylon or Assam Mangalam, all from Tealyra. Steep tea for 3 minutes.
• Meanwhile, pour two cups of water in a small saucepan. Add 1 cup of fresh raspberries and 3 tablespoons granulated sugar. Bring to a boil and then reduce to a simmer for 8-10 minutes.
• Allow each to cool and pour both tea and strained raspberry mixture into a large carafe. Add in mint leaves and stir to combine. With a muddler, or long handled wooden spoon, gently press on the mint leaves and twist to help bring out the oils and herbal essence.
• When ready to serve, pour into clear glasses filled with ice cubes. Garnish with fresh mint leaves and raspberries in each glass. This recipe will serve 4-6 people.

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 AND MINT TEA

Steps:

• In a large pot, bring water to boil. Once it starts to boil, remove from the heat.
• Place tea bags in the boiling water and then, let it cool.
• Once the tea has cooled, remove the tea bags.
• Put ice in large mason jars. Pour the tea into the jars.
• Put in the raspberries and the mint leaves.
• Place the jars in the fridge for 2 hours to allow raspberries and mint flavors to infuse the tea.

RHUBARB MINT TEA

Steps:

• In a 6-qt. stockpot, combine rhubarb, raspberries, mint and water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Using a fine mesh strainer, strain tea, discarding tea bags and pulp. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; refrigerate until cooled completely. Serve over ice 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.

SWEET RASPBERRY LIME ICED TEA

Steps:

• Put the tea bags in an 8-cup measuring cup or heat safe bowl. Boil the water, pour it over the tea bags, and allow to steep for at least 10 minutes. Allow to cool and remove tea bags.
• In a small saucepan combine the sugar and 1 cup water and bring to a boil. Cook briefly until sugar is dissolved. Remove from heat and add raspberries. Let come to room temperature.
• Combine the tea and raspberry sugar syrup, to taste. Put ice into 4 (12-ounce) glasses. To each squeeze in a wedge of lime, pour sugared tea over, and garnish with a sprig of mint.
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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 TEA

Steps:

• Place the raspberries at the bottom of the cup and pour the tea over the raspberries. Stir in the jam and garnish with the fresh mint sprig. Add the sugar and top with the whipped cream, if desired.
• VARIATIONS:.
• For a Straberry Tea, substitute 1 tablespoon sliced fresh strawberries, 3/4 cup freshly brewed strawberry-flavored black tea, and 1 teaspoon strawberry jam. Proceed as directed above.
• For a Peach Tea, substitute 1 tablespoon peeled and sliced fresh peaches, 3/4 cup fresh brewed Peach-flavored black tea, and 1 teaspoon peach jam. Proceed as directed above.

RASPBERRY MINT JAM

Steps:

• In a Dutch oven, combine raspberries, sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in mint. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.