Rosie O'Grady's Minty Lemon Iced Tea
Recipe: #16566
January 04, 2015
Categories: Beverages, Non-Alcoholic, Lemon, July 4th, Labor Day, Fat Free Gluten-Free, Heart Healthy, Kosher, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Water, Herbs, more
"Nothing is better than a homemade Iced Tea with tones of minty freshness!"
Original is 7 servings
Ingredients
- FOR SIMPLE SYRUP
-
-
- FOR REMAINDER
-
Nutritional
- Serving Size: 1 (379.6 g)
- Calories 126.4
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 15.4 mg
- Total Carbohydrate - 33.1 g
- Dietary Fiber - 1.5 g
- Sugars - 29.5 g
- Protein - 0.6 g
- Calcium - 35.6 mg
- Iron - 0.6 mg
- Vitamin C - 21.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Simple Syrup: In a small saucepan, combine the sugar, water, and 8 mint sprigs and bring to a boil. Simmer the mixture over moderate heat until the sugar dissolves.Remove from the heat and let cool slightly, about 10 minutes.
Step 2
Strain the mint syrup into a blender and puree with the 1 cup of mint leaves.
Step 3
In a large saucepan, bring the cold water to a boil. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the tea bags and let cool to room temperature. Transfer to a bowl and refrigerate until chilled.
Step 4
Pour the tea into a pitcher, add the lemon juice and stir in 3/4 cup of the mint syrup, or more to taste; refrigerate the remaining syrup for later use. Serve in 8 tall glasses over ice, garnished with a mint sprig and a slice of lemon.
Step 5
MAKE AHEAD: The iced tea can be refrigerated in a covered pitcher for up to 2 days.
Step 6
NOTE: To make the tea faster, steep the tea bags in 4 cups of boiling water for 10 minutes; then stir in 4 cups of ice water. Proceed with the recipe.
Step 7
Yield: 2 quarts
Tips
No special items needed.
3 Reviews
You'll Also Love
