Spearmint Iced Tea Recipes

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.

Steps:

• Brew tea in boiling water, letting steep for 10 minutes. Pour brewed tea into a serving pitcher. Add sugar and lemon, and swirl in the mint, holding it by the stems and using it to stir and dissolve the sugar. When sugar is dissolved, drop mint into pitcher and add 2 cups cold water. Refrigerate until thoroughly chilled. Strain mint out before serving and serve cold.

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.

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.

Steps:

• In a heat-proof bowl or pitcher, pour boiling water over tea bags; cover and steep for 5 minutes. Remove tea bags. Cool for 15 minutes. Add mint; steep for 5 minutes. Strain. Add lemonade concentrate; stir well. Refrigerate. Serve over ice; garnish with lemon and mint if desired.

Steps:

• Place raspberries and sugar in a large heatproof jug and stand for 10 minutes, stirring occasionally, until sugar has dissolved.
• Meanwhile, place teabags in a separate heatproof jug, add 1L boiling water and steep for 5 minutes. Add peppermint tea to raspberry mixture and gently stir. Strain, reserving a few raspberries and set aside to cool to room temperature.
• Add spearmint leaves and chill. Serve cold with reserved raspberries and crushed ice.