Best 12 Citrus Iced Tea With Mint Recipes

CITRUS MINT ICED TEA

Steps:

• Add water to kettle or pot and bring to a boil.
• Add tea, mint leaves, and citrus slices to a large teapot or measuring cup, and cover with boiling water.
• Let tea steep for 10 minutes (less if using green tea).
• Strain into a large pitcher, and add sugar or honey. Stir to dissolve.
• Serve over ice, and garnish with mint and citrus slices.

CITRUS ICED TEA WITH MINT

Steps:

• In a Dutch oven, bring 1 qt. of water to a boil. Add tea bags and mint. Cover and steep for 10 minutes. Strain; discard tea bags and mint. , In a large container, combine lemonade mix and remaining water. Stir in the tea and orange juice. Cool. Serve over ice.

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.

CITRUS AND MINT ICED TEA

Steps:

• Use a vegetable peeler to strip the top layer of zest, avoiding the white pith, from two of the oranges, the lemon and the lime. (this step is totally optional, using the zest as well as the juice adds extra citrus flavour but make sure you don't leave it to steep for too long or it can get bitter).
• Place the zest (if using), the teabags, mint and sugar in a large jug and pour over the boiling water. Give it a stir then leave to steep for 10-15 minutes. Remove the teabags, squeezing them out to extract as much flavour as you can. Leave the mixture to cool until it is lukewarm.
• Squeeze the juice from the oranges, lemon and lime and add it to the jug. Pour the tea through a fine mesh sieve into another jug, discarding the bits.
• Slice an orange, a lemon and a lime. Strip the leaves from a few sprigs of mint and add them to a large jug. Fill the jug with ice and add the tea then serve. Alternatively the tea can be stored in the fridge and you can simply pour a glass as and when is needed.

SWEET CITRUS MINT ICED TEA

Steps:

• Bring 4 cups of water to a boil. Add tea bags and mint; cover and let steep for 10 to 15 minutes. Combine remaining ingredients in a 2-quart pitcher. Stir until Equal® is dissolved. Remove tea bags and mint from tea mixture; add to pitcher and stir well. Chill. Serve over ice. Makes 2 quarts.
• Fancy it up a bit with lemon, lime, and orange slices, and a fresh sprig of mint.

LEMON MINT ICED TEA

Steps:

• Bring the water to a boil in a large saucepan over high heat; remove from heat, then stir in sugar until dissolved. Add the tea and peppermint tea bags, and allow to steep for 30 minutes. Remove tea bag and stir in the lemonade. Serve tea over ice.

CITRUS ICED TEA

Steps:

• Make the tea with 1.2 litres water and the sugar. Add mint to the pot and infuse for 10 mins. Strain and cool.
• Pour into a jug, stir in the juices and serve with orange slices, mint and plenty of ice.

MINT JULEP ICED TEA

Steps:

• Bring sugar and 1 cup water to a boil in a small saucepan, stirring until sugar dissolves, about 5 minutes. Add tea bags and mint to sugar mixture; let steep for 10 minutes. Strain mixture and discard tea bags and mint.
• Combine tea mixture, cold water, orange juice, and lemon juice in a pitcher.

TOUCH-OF-MINT ICED TEA

Steps:

• In a heat-proof bowl or pitcher, pour boiling water over tea bags; cover and steep for 5 minutes. Remove tea bags. Cool for 15 minutes. Add mint; steep for 5 minutes. Strain. Add lemonade concentrate; stir well. Refrigerate. Serve over ice; garnish with lemon and mint if desired.

MINT AND LEMON ICED TEA

Steps:

• In a large pot over high heat bring 12 cups water to a boil. Remove from heat.
• Add sugar, mint and tea bags, stirring until sugar dissolves. Steep for 1 hour. Discard tea bags and mint.
• Stir in lemonade concentrate and remaining water (4 cups).
• Pour into pitchers and chill for at least 3 hours before serving.
• Serve over ice and garnish with lemon slices and mint sprigs.

CITRUS-MINT TEA

Steps:

• Add lemon peels, fennel seeds, and tea to a French press. Add hot water, steep 5 minutes, plunge, and serve with lemon wedges.

ICED LEMON & GINGER MINT TEA

Steps:

• Place tea bags, ginger, mint& sugar in saucepan.
• Pour in boiling water, cover, and let stand 10 minutes.
• Strain tea into large pitcher and stir in lemon.
• Refrigerate until cold.
• Pour into ice filled glasses and garnish with mint.