Best Raspberry Mint 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.

GREEN TEA CHEESECAKE WITH RASPBERRIES AND RASPBERRY-MINT TISANE

Steps:

• For cake:
• Preheat oven to 325°F. Press cookie crumbs firmly onto bottom (not sides) of 8-inch-diameter springform pan. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Using electric mixer, beat cream cheese, fromage blanc, and sugar in large bowl until smooth. Add eggs 1 at a time, beating until incorporated after each addition. Beat in green tea powder until smooth. Pour batter over prepared crust in pan. Place cakein roasting pan; add enough hot water to roasting pan to come halfway up sides of springform pan.
• Bake cake until set but center moves very slightly when pan is gently shaken, about 1 hour. Remove cake from roasting pan; cool 1 hour at room temperature. Refrigerate uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
• For tisane:
• Place 5 raspberries (mix of red and golden) and 3 mint leaves in each of 8 heatproof glasses. Fill glasses with boiling water; let steep 5 minutes.
• Cut around pan sides to loosen cake; remove sides. Place cake on platter. Garnish cake with some raspberries. Cut cake into wedges. Serve each piece with a few raspberries and a glass of tisane.
• *Fromage blanc is available at some supermarkets, cheese stores, and specialty foods stores.
• **Green tea powder is available at Japanese markets.

RASPBERRY MINT TEA

Steps:

• Pour boiling water over tea bags and mint in 2-quart heat-proof pitcher.
• Let stand 10 minutes.
• Remove tea bags and mint.
• Add sugar and cran-raspberry drink; stir until sugar is dissolved.
• Serve over ice; garnish with raspberries and lemon slices, if desired.
• Makes 8 (8-ounce) servings.

RASPBERRY MINT TEA

Steps:

• Bring water to a boil in a large sauce pan. Add tea bags and mint and steep for 10 minutes. Remove tea bags and mint. Add sugar and stir till dissolved. Pour in pitcher. Add cranberry juice. Stir and refrigerate. Garnish with mint leaves and fresh raspberries or cranberries. Can be made sugar-free by using light cranberry juice and Splenda instead of sugar.