BERRY, MELON AND MINT ICED TEA
Provided by Giada De Laurentiis
Categories beverage
Time 3h10m
Yield 6 servings
Number Of Ingredients 12
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.
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.
Nutrition Facts : Calories 51 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 11 milligrams, Carbohydrate 13 grams, Protein 0 grams, Sugar 13 grams
WATERMELON MINT ICE CREAM
Refreshing ice cream for hot summer days! Best eaten fresh from the ice cream maker.
Provided by AJ
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 2h
Yield 16
Number Of Ingredients 6
Steps:
- Puree the watermelon chunks in a blender or food processor until smooth; strain the juices from any remaining solids and set aside, discarding the solids.
- Heat 1 cup of heavy cream with the sugar in a saucepan over medium-low heat until warmed. Stir the mint leaves to the warmed cream. Cover the saucepan and remove from heat. Allow the mixture to steep at room temperature for 1 hour. Strain into a bowl; discard the mint leaves.
- Whisk the egg yolks in a bowl until gently beaten. Slowly pour the mint-infused cream into the egg yolks, whisking constantly to prevent cooking the egg; scrape the mixture back into the saucepan and place over medium heat. Stir constantly, scraping the bottom while cooking, until the mixture thickens and coats the spatula; pour the mixture through a strainer into a bowl along with 1 cup heavy cream. Mix the watermelon juice into the cream mixture.
- Pour into an ice cream maker and freeze according to manufacturer's instructions.
Nutrition Facts : Calories 188 calories, Carbohydrate 19.4 g, Cholesterol 92 mg, Fat 12.2 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 14.1 mg, Sugar 17.3 g
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