Best Raspberry And Spearmint Iced Tea Recipes

GINA'S RASPBERRY MINT TEA

Steps:

• Bring a large pot with 12 cups of water to a boil over medium heat. Add the tea bags and let them steep for 10 minutes. Allow the tea to cool and discard the tea bags. Pour the liquid into a large glass pitcher.
• Meanwhile, add the sugar and 1 cup water to a saucepan and bring to a simmer, over medium heat, stirring to dissolve the sugar. Drop in the handful of mint, remove from heat and allow the mixture to cool. At this point, strain and add the sugar syrup to the pitcher. Stir the drink well and divide it between 12 glasses filled with ice. Garnish each serving with some fresh mint sprigs and raspberries.

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.

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.

RASPBERRY ICED TEA

Steps:

• In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups water. , In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice.

RASPBERRY ICED TEA

Steps:

• In a large kettle or Dutch oven, bring water and sugar to a boil. Remove from the heat; stir until sugar is dissolved. Add the raspberries, tea bags and lemon juice. Cover and steep for 3 minutes. Strain; discard berries and tea bags.
• Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice.

ICED RASPBERRY TEA

Steps:

• In a Dutch oven over high heat, bring sugar and water to a boil. Remove from heat; stir until sugar is dissolved. Add raspberries, tea bags and lemon juice. Steep, covered, for 3 minutes. Strain; discard berries and tea bags. , Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice. If desired, serve with raspberries and lemon slices.