Mint Tea Lemonade Mimosa Recipe By Tasty

Steps:

• In a blender, combine the lemon juice, mint, sugar, and 1/2 cup of the water and blend until fully liquid. Strain through a fine-mesh sieve, reserving the liquid and discarding the solids. In a pitcher, stir together the mint mixture and the remaining 3 1/2 cups water. Serve over ice cubes.

Steps:

• Pour the champagne into an 8-ounce (240 ml) champagne flute.
• Add the dried cranberries, cranberry juice, and lemon juice to the glass.
• Garnish with a slice of lemon.
• Enjoy!

Steps:

• Pour the champagne into an 8-ounce (240 ml) champagne flute.
• Add the pomegranate juice, pomegranate seeds, and orange juice to the glass. Drop in a slice of orange.
• Garnish with another slice of orange and serve.
• Enjoy!

Steps:

• Bring 2 cups water to a gentle boil in a small saucepan.
• Add in tea bags; remove pan from heat, cover, and steep for 10 minutes.
• Meanwhile, place the sugar in a 2-quart container.
• When the tea is ready, remove the tea bags without squeezing them; pour the tea over the sugar; stir until the sugar is dissolved.
• Add in the remaining 2 cups water; let cool 10 minutes.
• Pour in the lemonade, then squeeze the lemon wedges into the mixture; put the rinds in, too; stir to blend.
• Chill until very cold; serve over ice.

Steps:

• In a 1 gallon pitcher, combine the mint leaves, 1 quart of boiling water, instant tea powder and sugar. Stir to dissolve sugar. Let stand for 15 minutes.
• Stir in the cold water and lemonade concentrate. Serve in tall glasses over ice. Strain out mint leaves, if desired.