Spearmint Iced Tea Recipes

SPEARMINT ICED TEA

Steps:

• In a medium saucepan, bring 4 cups of water to boil. When the water is boiling, add the spearmint and tea bags, remove from the heat and steep for 20-30 minutes.
• While the tea is steeping, pour the sugar into a gallon jug (a funnel is helpful if you're not using a wide pitcher). Cover the sugar with hot water and mix until the sugar dissolves (a cup or two of hot water should be fine). When the tea is done steeping, discard the mint and tea bags and pour the tea concentrate into your gallon container. Add cold water until your container is full. Refrigerate until cold. Serve over ice with a sprig of mint.

SPEARMINT TEA

Steps:

• In a saucepan, bring water to a boil. Remove from the heat. Add spearmint leaves and let stand 5 minutes. Strain tea into a teacup or mug.

SPEARMINT ICED TEA

Steps:

• Bring 1 quart water to a boil in a medium saucepan.
• Remove from heat and add tea bags, mint and zest.
• Let these ingredients steep for 15 minutes and then strain into a 2-quart container.
• Stir in sugar and lemon juice.
• Add 1 quart water.
• Continue stirring until sugar has dissolved.
• Cool and serve over ice.

GINA'S SWEET MINT TEA

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.

SPEARMINT ICED TEA

Steps:

• Combine the water, sugar and tea bags in medium heatproof bowl.
• Set aside for 30 mins to infuse.
• Place in the fridge for 30 minutes to chill.
• Combine the gin, rum, Drambuie and lemon juice in a serving jug.
• Add ice, mint and tea mixture and stir to combine.
• Pour into glasses and serve immediately.

SUN-BREWED MINT TEA

Steps:

• Pour the water into a large glass container with a lid. Stir in honey until dissolved.
• Zest the lemon, being careful not to include any white pith, and juice the lemon. Combine the zest and juice with the honey water mixture.
• Hold a bunch of mint in one hand; use your other hand to twist and squeeze the leaves, slightly bruising them to release their fragrance and oils. Immerse the bunches in the water mixture. Cover the container and place in direct sunlight for two hours. Remove the mint leaves, shake, and serve over ice in tall glasses, garnished with a mint sprig.