Best 12 Raspberry And Spearmint Iced Tea Recipes

RASPBERRY LEAF, ROSEMARY AND ORANGE ICED TEA

Steps:

• Place rosemary, orange and raspberry leaves in a jug or jar that will hold at least 4 cups (1 liter).
• In a covered medium pot, bring 4 cups of water and marmalade to a boil, stirring occasionally. Remove from heat.
• If using fresh herbs, allow the mixture to cool for a few minutes. If using dried, pour over the herbs immediately. Allow to steep for 10 -15 minutes.
• Pour through a strainer into a jug and refrigerate for 3 to 6 hours.
• Serve chilled over ice, garnished with orange slices and raspberries.

ICED SPEARMINT TEA WITH STRAWBERRY NECTAR RECIPE

Steps:

• To make the sugar syrup, in a medium saucepan, combine the sugar, water and orange zest.
• Bring to a boil, stirring to dissolve the sugar.
• Remove from the heat and let cool.
• Pour the syrup through a fine-mesh sieve placed over a bowl, pressing down on the orange zest with the back of a spoon to extract as much of the flavorful oils as possible.
• Discard the zest and set the syrup aside.
• In a medium saucepan, bring the water to a boil, then remove from the heat.
• Crumble the spearmint and add to the water; let steep for 5 minutes to obtain a strong infusion.
• Strain through a fine-mesh sieve placed over a large bowl.
• Discard the mint and let the infusion cool.
• Meanwhile, place the strawberries in a fine-mesh sieve set over a medium bowl.
• With the back of a spoon, press the berries through the sieve, leaving the pulp and seeds behind.
• Scrape any purée clinging to the bottom of the sieve, and then add all the purée to the cooled infusion.
• Add the orange juice and 1/2 cup of the sugar syrup to the tea and stir vigorously.
• Taste and add more sugar syrup as desired. (Store any remaining sugar in the refrigerator for when you make another batch of tea.)
• Cover and refrigerate the tea until well chilled.
• Just before serving, fill a large pitcher with ice and add the tea.
• Pour into chilled glasses.
• Garnish with a sprig of mint and a slice of strawberry, if desired.
• Serves 6.

RASPBERRY ICED TEA

Steps:

• In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups water. , In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice.

ICED RASPBERRY MINT GREEN TEA

Steps:

• Place the six tea bags in a heat-safe bowl or container. Bring 1 cup of water to a boil, and then pour over tea bags. Let steep for 10 or so minutes.
• Once steeped, remove tea bags and pour in 3 cups of cold water. Chill until ready to serve.
• Add several raspberries and fresh mint leaves to the bottom of a sturdy glass. Using a muddler or a wooden spoon, press down on the raspberries/mint leaves and lightly twist. The raspberries will burst slightly and the mint leaves will become even more fragrant.
• Add ice and pour tea over top. Garnish with extra raspberries and mint leaves if you like.

RASPBERRY ICED TEA

Steps:

• Gather the ingredients.
• Bring 4 cups of water to a boil. Remove from heat, stir in the sugar until dissolved. Add tea bags and let steep for 10 to 15 minutes. Remove the tea bags once it reaches your desired strength. Add a little more sugar before it cools down for a sweeter tea. Let cool or chill in the refrigerator.
• In a medium saucepan, bring 4 cups of water to a boil. Reduce the heat, add the raspberries and mash. Simmer for about 15 minutes. Remove from the heat and let cool.
• Strain out the raspberries using a fine-mesh strainer or cheesecloth.
• Combine the sweet tea and raspberry water in a pitcher. Add the juice of 1 lemon and stir well. Chill in the refrigerator until ready to drink.
• Serve over ice, garnish with raspberries and lemon slices, and enjoy.

RASPBERRY ICED TEA

Steps:

• In a gallon pouring pitcher, steep 8-10 family-size tea bags in boiling water. Stir in the sugar immediately, so it dissolves. Let the tea bags steep for about 20-25 minutes.
• While the tea bags steep, soften the raspberries in a medium saucepan over medium heat with 1/4 cup of water. Press the berries through a fine mesh strainer into a large Pyrex measuring cup. Discard the pulp and seeds.
• Remove the tea bags. Add the berry juices into the tea. Stir. Add 2 cups cold water and plenty of ice to the pouring pitcher. Pour over ice and enjoy.

STRAWBERRY MINT & HIBISCUS ICED TEA

Steps:

• Place the spearmint leaves, hibiscus flowers, and red raspberry tea leaves in a ½ gallon mason jar or similar sized container. Pour the boiling hot water over the tea leaves and let steep for 15 minutes.
• Pour the tea through a fine mesh strainer into another jar, pressing on solids to extract all the flavor you can. Discard solids. Let tea cool to room temperature then cover and place in the fridge to chill.
• Meanwhile, place the strawberries, lemon juice, and honey in a blender and process until completely pureed. Run the mixture through a fine mesh strainer and discard solids. NOTE: this step is not completely necessary and is simply a matter of personal preference. If you don't mind the texture of strawberry seeds in beverages, you can skip this step.
• Add the strawberry puree to the cold tea and mix well.
• Pour over ice to serve! Garnish with mint leaves and strawberry slices, if desired.

RASPBERRY PEACH ICED TEA

Steps:

• Steep tea bags in 4 cups boiling water according to package instructions; discard tea bags and let cool. Combine peaches, raspberries and agave nectar in blender until smooth; strain through cheesecloth or fine sieve. In a large pitcher, whisk together raspberry peach mixture and brewed tea. Place in refrigerator until chilled. Serve over ice, raspberries, peach slices and mint leaves, if desired.

RASPBERRY ICED TEA RECIPE

Steps:

• Bring 3 cups of water to a boil in a large pot or tea kettle.
• Remove it from heat, add in tea, and cover immediately.
• Allow the tea to steep for 3 to 5 minutes only.
• Remove the teabags and let it cool.
• In another pot, boil the remaining 3 cups of water together with sugar and raspberries.
• Once boiling, turn the heat down to low. Allow it to simmer for 10 minutes.
• Take the pot off the heat.
• Mash the raspberries using a fork or potato masher. Let cool.
• Strain the raspberry liquid using a fine-mesh sieve or cheesecloth.
• Combine the raspberry liquid and black tea together in a container. Mix well.
• Adjust the tea's flavor as desired with additional syrup.
• Add ice cubes and serve at once. Cheers!

RASPBERRY AND SPEARMINT ICED TEA

Steps:

• Place raspberries and sugar in a large heatproof jug and stand for 10 minutes, stirring occasionally, until sugar has dissolved.
• Meanwhile, place teabags in a separate heatproof jug, add 1L boiling water and steep for 5 minutes. Add peppermint tea to raspberry mixture and gently stir. Strain, reserving a few raspberries and set aside to cool to room temperature.
• Add spearmint leaves and chill. Serve cold with reserved raspberries and crushed ice.

SPEARMINT ICED TEA

Steps:

• Bring 1 quart water to a boil in a medium saucepan.
• Remove from heat and add tea bags, mint and zest.
• Let these ingredients steep for 15 minutes and then strain into a 2-quart container.
• Stir in sugar and lemon juice.
• Add 1 quart water.
• Continue stirring until sugar has dissolved.
• Cool and serve over ice.

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.