Iced Cranberry Mint 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.

BOSTON ICED TEA

Steps:

• Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.

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.

CRANBERRY-MINT TEA

Steps:

• Combine 4 cups water and cranberries in heavy medium saucepan and bring to boil. When cranberries begin to pop, reduce heat to low, cover and simmer mixture until cranberries are very tender, about 10 minutes.
• Place 1 cup mint leaves in heat-proof pitcher or coffeepot. Set fine strainer atop pitcher. Pour cranberry mixture into strainer, pressing on solids to extract as much juice as possible; discard solids. Add 1/2 cup sugar to pitcher; stir until sugar has dissolved.
• Refrigerate mixture until cold. (Can be prepared 1 day ahead. Keep chilled.) Garnish with mint sprigs and serve.

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.

SPICED CRANBERRY COCKTAIL ICED TEA

Steps:

• In a large pot, combine water and cranberries.
• Bring to a boil, reduce heat, and simmer for 30 minutes.
• Next add the sugar, orange juice, lemon juice, cloves, allspice berries and cinnamon sticks.
• Cover and steep for 1 hour.
• Strain the mixture, pour into a large pitcher and allow to cool to room temperature on counter.
• Once cooled place in refrigerator, until chilled.
• When ready, add the pineapple juice, ginger ale, lemon and orange slices to the cranberry mixture in the pitcher and serve in tall glasses with lots of ice.