Best Mint Iced Tea Recipes

MINT ICED TEA

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.

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.

ICED SWEET MINT TEA

Steps:

• In large tea pot (or two small tea pots) pour boiling water over tea bags and mint and allow to steep for 20 minutes.
• Place sugar in 2-quart pitcher (that will tolerate some heat).
• Pour freshly brewed tea (minus mint and tea bags) into sugar and stir until sugar is dissolved.
• Place in refrigerator until ready to serve.
• To serve, pour into tall glasses over ice.
• Serve with lemon slices.
• Serves 8.

LEMONADE-MINT ICED TEA

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.

CITRUS ICED TEA WITH MINT

Steps:

• In a Dutch oven, bring 1 qt. of water to a boil. Add tea bags and mint. Cover and steep for 10 minutes. Strain; discard tea bags and mint. , In a large container, combine lemonade mix and remaining water. Stir in the tea and orange juice. Cool. Serve over 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 JULEP ICED TEA

Steps:

• Bring sugar and 1 cup water to a boil in a small saucepan, stirring until sugar dissolves, about 5 minutes. Add tea bags and mint to sugar mixture; let steep for 10 minutes. Strain mixture and discard tea bags and mint.
• Combine tea mixture, cold water, orange juice, and lemon juice in a pitcher.

ICED CRANBERRY-MINT TEA

Steps:

• In a large saucepan, bring the water, mint and sugar to a boil. Remove from the heat; add tea bags. Cover and steep for 15 minutes., Discard tea bags. Cover and let stand 45 minutes longer. Strain and discard mint leaves. Stir the cranberry and lemon juices into tea. Serve over ice with lemon slices if desired.

MINT-GINGER ICED TEA

Steps:

• In a large pot, combine ginger, mint tea, and boiling water. Let steep 8 minutes. Pour through a fine-mesh sieve into a large container; discard solids. Stir in honey. Let cool to room temperature, about 2 hours. Serve over ice with mint sprigs.

CRANBERRY-MINT ICED TEA

Steps:

• Heat cranberry juice cocktail to boiling in 2-quart saucepan. Pour over tea bags and mint in 2-quart glass measuring cup or heatproof pitcher. Let steep 5 to 10 minutes.
• Strain tea mixture. Stir in sugar. Serve tea over ice. Add more sugar if desired.

TOUCH-OF-MINT ICED TEA

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.

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.

APPLE GINGER MINT ICED TEA

Steps:

• Combine tea bags, ginger, apple and mint in a tea pot.
• Fill with boiling hot water and steep for 5 minutes.
• Pour and strain into ice-filled pitcher.
• Add apple cider and honey as desired.
• Fill individual glasses with ice and serve.

BERRY, MELON AND MINT ICED TEA

Steps:

• Bring 5 cups water and the sugar to a boil in a heavy large saucepan. Stir until the sugar dissolves. Add the mint. Remove the pan from the heat and add the tea bags. Let the tea steep for 10 minutes. Cool the tea to room temperature. Strain the tea into a large pitcher or bowl.
• Blend the watermelon and strawberries until smooth in a blender. Stir the fruit mixture into the tea. Add the lemon juice, peppermint and salt. Chill the tea until very cold, at least 2 hours and up to 1 day. Before serving, add chilled prosecco if using.
• Put a few ice cubes into each of the 6 glasses or water goblets. Add some watermelon, strawberries and the blackberries to each glass. Pour tea into each glass and garnish with mint sprigs and serve, passing lemon wedges.

ICED MELON MOROCCAN MINT TEA

Steps:

• In a large saucepan, bring water to a boil. Remove from the heat; add mint and tea bags. Cover and steep for 3-5 minutes. Discard mint and tea bags. Stir in the sugar., In a blender, process honeydew until blended. Add 1-1/2 cups ice and tea; process until blended. Serve over additional ice.

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.

HIBISCUS-MINT ICED TEA

Steps:

• In a large heatproof pitcher, combine tea bags, mint leaves, and boiling water; steep 10 minutes. Discard tea bags and mint. Add apple juice and cold water; refrigerate until cold. Serve over ice with sprigs of mint, if desired.

MINT & MANGO ICED GREEN TEA

Steps:

• Put half the mango in a saucepan with the sugar and 100ml water. Cook for 8-10 mins then strain through a sieve and leave the liquid to cool.
• Meanwhile, pour 500ml boiling water into a large heatproof jug and add the green tea leaves. Leave to steep for 5 mins, then strain into a large glass jug and add 300ml cold water. Leave to cool completely then put into the fridge to chill.
• Once cold, add the strained mango syrup to the chilled tea, along with the rest of the chopped mango, fresh mint and the lime slices. Fill up the jug with ice, stir gently and serve.

MINT SWEET ICED TEA

Steps:

• Combine the sugar and water in a small saucepan and bring to a boil, stirring until sugar is dissolved.
• Turn off heat and add tea bags, steeping to desired strength (for me, 3-5 minutes).
• Remove tea bags and add ice until cool.
• Serve in a tall glass over ice!

BLACKBERRY MINT ICED TEA

Steps:

• In a large pot, boil 4 cups of water. Remove from heat, tear the mint leaves in half and add to the pitcher along with the tea bags. Stir gently, cover and let steep about 10-15 minutes.
• Meanwhile, Puree blackberries in a blender or food processor, strain into a 2 quart pitcher (discarding pulp and seeds). Strain the water into the pitcher, discarding tea bags and mint. Add in honey, tasting and adjusting to your desired sweetness. Top with cold water to fill, stirring to incorporate.
• Chill for at least 4-6 hours in the refrigerator. Serve over ice and garnish with a mint leaf and some blackberries.