Berry Mint Iced Tea Recipes

BERRY ICED TEA RECIPE

Steps:

• Rinse berries, then place in a medium sized pan with the sugar and water. Cook over medium high heat until it comes to a boil. Once boiling, turn down the heat to low and simmer for 20 minutes, stirring occasionally.
• Over a heatproof bowl or large mason jar, strain the syrup using a fine mesh sieve. Discard the solids and reserve the syrup for the tea.
• Rinse out the pan, then add 4 cups of water to it and set it on the stove to boil. Once the water is boiling, turn off the heat and add the tea bags. Let the tea steep for 15 minutes.
• Remove the tea bags, squeezing out any excess liquid, then add the baking soda.
• Place the remaining 4 cups of water in a large pitcher, then add the syrup and tea. Stir to combine, then refrigerate until ready to 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.

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.

BLUEBERRY ICED TEA

Steps:

• In a 5-qt. slow cooker, combine water, blueberries, sugar and salt. Cover and cook on low heat 3 hours. , Turn off slow cooker; add tea bags. Cover and let stand 5 minutes. Discard tea bags; cool 2 hours. Strain and discard blueberries. Pour into pitcher; serve over ice cubes. If desired, top each serving with additional blueberries, lemon slices and fresh mint leaves.

BLUEBERRY & MINT ICED TEA

Steps:

• Boil the kettle and put the tea bags in a jug. Pour over 500ml boiling water and leave to steep for 5 mins. Meanwhile, put 100g blueberries in a jug, add the sugar and lightly crush with the end of a rolling pin or a potato masher. Remove the tea bags from the water, pour the tea over the blueberries and top up with another 300ml cold water. Add a large handful of ice to cool quickly, or chill until cold.
• When you're ready to pack your picnic, pour the iced tea into bottles or flasks. Add a few sprigs of fresh mint, some lemon slices and the remaining blueberries. Seal and store in a cooler bag.

BERRY-MINT ICED TEA

Steps:

• Process strawberries in a blender or food processor until smooth, stopping to scrape down sides.
• Set puree aside.
• Pour boiling water over tea bags and mint.
• Steep 5 minutes.
• Remove tea bags, squeezing gently.
• Pour through a wire-mesh strainer into a container, discarding solids.
• Stir in puree and sugar and chill.
• Stir in soft drink just before serving.