Rosie O Gradys Minty Lemon Iced Tea Recipes

ROSIE O'GRADY'S MINTY LEMON ICED TEA

Steps:

• Simple Syrup:.
• In a small saucepan, combine the sugar, water, and 8 mint sprigs and bring to a boil. Simmer the mixture over moderate heat until the sugar dissolves.Remove from the heat and let cool slightly, about 10 minutes.
• Strain the mint syrup into a blender and puree with the 1 cup of mint leaves.
• In a large saucepan, bring the cold water to a boil. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the tea bags and let cool to room temperature. Transfer to a bowl and refrigerate until chilled.
• Pour the tea into a pitcher, add the lemon juice and stir in 3/4 cup of the mint syrup, or more to taste; refrigerate the remaining syrup for later use. Serve in 8 tall glasses over ice, garnished with a mint sprig and a slice of lemon.
• MAKE AHEAD The iced tea can be refrigerated in a covered pitcher for up to 2 days. NOTES To make the tea faster, steep the tea bags in 4 cups of boiling water for 10 minutes; then stir in 4 cups of ice water. Proceed with the recipe.

SPIKED LEMONY ICED TEA

Steps:

• Cut a few thin rounds of lemon and reserve for garnish. Zest 2 tablespoons of zest from the remaining lemons, then juice the lemons (you'll need 4 tablespoons of juice; reserve any additional juice for another use).
• Make the ice cubes: Stir the lemon zest, 2 tablespoons of the lemon juice, 2 tablespoons of the sugar and the hot water in a heatproof liquid measuring cup. Pour the liquid into a standard ice cube tray and freeze.
• Make the cocktail: In a mixer, shake together the tea, whiskey, 2 tablespoons lemon juice and remaining 2 tablespoons sugar. Shake and set aside for the sugar to melt.
• Serve: Arrange a few ice cubes in 2 glasses. Add a couple of ice cubes to the mixer and shake. Pour half of the cocktail mix into each. If you like, run the edge of the glasses with the lemon slices. Garnish the glass with the slices.

ANYTIME LEMON ICED TEA

Steps:

• Boil 2 cups water, and pour over the tea bags.
• Let steep 7 minutes.
• Remove tea bags, but don't squish them or squeeze them, to keep bitterness at bay!
• Stir sugar into the hot concentrated tea mixture, until dissolved.
• Top up with remaining 6 cups water (ice cold, preferably).
• Stir, then add lemon juice, stirring again.
• Let cool or serve with ice.

ICED LEMON & GINGER MINT TEA

Steps:

• Place tea bags, ginger, mint& sugar in saucepan.
• Pour in boiling water, cover, and let stand 10 minutes.
• Strain tea into large pitcher and stir in lemon.
• Refrigerate until cold.
• Pour into ice filled glasses and garnish with mint.

MINT AND LEMON ICED TEA

Steps:

• In a large pot over high heat bring 12 cups water to a boil. Remove from heat.
• Add sugar, mint and tea bags, stirring until sugar dissolves. Steep for 1 hour. Discard tea bags and mint.
• Stir in lemonade concentrate and remaining water (4 cups).
• Pour into pitchers and chill for at least 3 hours before serving.
• Serve over ice and garnish with lemon slices and mint sprigs.

STRAIGHTFORWARD LEMON ICED TEA

Steps:

• Measure sugar and place in large mixing bowl with 1 cup lemon juice to disolve.
• Measure water and bring to a boil in a saucepan.
• Remove from heat and place tea bags in the pan to steep for no more than 5 minutes.
• Remove the bags and discard.
• DO NOT SQUEEZE tea bags (this crushes the leaves and releases the tanin which is bitter).
• Pour hot tea into sugar/lemon mixture and stir to mix well.
• Transfer into one gallon container and fill to the top with cold water.
• Refridgerate and serve over ice.
• optional lemon slices or mint leaves!
• Cool and refreshing.

LEMON MINT ICED TEA

Steps:

• Bring the water to a boil in a large saucepan over high heat; remove from heat, then stir in sugar until dissolved. Add the tea and peppermint tea bags, and allow to steep for 30 minutes. Remove tea bag and stir in the lemonade. Serve tea over ice.

WHISKEY, PASSIONFRUIT AND LEMON ICED TEA

Steps:

• Place to boiling water and tea-bags into a bowl and set aside to infuse the flavours for 5 minutes. Reomve the tea-bags from the water and add the sugar, lemon juice and passionfruit pulp and stir until the sugar has completely dissolved set aside or refrigerate and allow the mix to cool completely.
• Put the whiskey, soda and tea mixture into a 2 litre (aprox 8 cups) jug and stir to combine. Fill the glasses with ice and pour over the iced tea.
• Serve.

SWEET LEMON ICED TEA

Steps:

• Measure sugar and place in large mixing bowl with 1 cup lemon juice and baking soda. Stir to blend. Bring water to a boil in a saucepan. Remove from heat and place tea bags in the pan to steep for no more than 5 minutes. Remove the bags and discard, being sure not to squeeze the bags. This can release the tannin which causes your tea to taste bitter. Pour hot tea into sugar/lemon mixture and stir to mix well. Transfer into one gallon container and fill to the top with cold water. Refrigerate and serve over ice.

FLAVORFUL LEMON ICED TEA

Steps:

• In a large measuring cup, place tea bags and pour boiling water over; steep for 6 to 10 minutes.
• Remove the sachets, squeezing out any liquid and discard them. Pour in a large pitcher and add sugar; stir until dissolved. Add cold distilled water and lemon juice, stir well. Cover and transfer to the fridge for 3 hours or until chilled. Yields 5 ½ cups.

LEMONGRASS-MINT ICED TEA

Steps:

• Split 3 lemongrass stalks lengthwise, cut into 3-inch pieces, and smash lightly. Add to 6 cups water in a pot; bring to a boil. Pour into a large heatproof bowl; add tea bags and honey. Let cool, then steep in refrigerator overnight. Strain and serve over ice, garnished with a split lemongrass stalk, if desired.