Lavender Mint Tea Hot Or Iced For 2 Recipes

LAVENDER MINT TEA

Steps:

• In a large bowl, combine the mint, lavender and rosemary. Add boiling water. Cover and steep for 4 minutes. Strain tea, discarding mint mixture. Stir in honey if desired. Serve immediately.

LAVENDER MINT TEA

Steps:

• Place lavender petals and mint leaves into a saucepan, pour water over lavender and mint, and bring to a boil. Turn heat to low and simmer tea until flavor is your desired strength, 15 to 20 minutes. Strain out mint and lavender petals and serve tea hot. If you prefer, let strained tea cool serve over ice.

LAVENDER MINT TEA HOT OR ICED FOR 2

Steps:

• Pour water over herbs steep for 3-5 minutes then strain.
• Sweeten with honey if you like.
• Serve warm with Optional lemon.
• Optional:.
• Chill and serve over ice with fresh lemon.

LAVENDER MINT TEA (SINGLE SERVING)

Steps:

• If you have a tea ball, place the herbs in it.
• If not, you can brew this in the tea and strain it in a fine strainer after it has brewed.
• Pour the boiling water over the herbs; let steep for 5 minutes.
• Strain, if needed, and serve hot.
• Sweeten, if desired.
• This can also be made as iced tea- double the herbs and let steep in 1 Qt of water overnight in the fridge.
• You can add more water, to taste, if it is too strong.
• Again, sweeten, if desired.

LAVENDER LEMONADE TEA - HOT OR ICED

Steps:

• Bring 1 cup water to a boil. Add the lavender and lemon zest; cover and steep for 1 hour.
• Strain the lavender mixture into a 2-quart or larger pitcher. Add lemon juice, sugar and remaining 3 cups water; stir until sugar dissolves.
• Serve in tall, ice-filled glasses, garnished with lemon slices (or serve hot with honey, as you wish). Top up with additional water, if desired, or to taste.

PURPLE PASSION LAVENDER-MINT TEA PUNCH

Steps:

• MINT LEAF ICE CUBES: To make the mint leaf ice cubes, place one whole mint leaf in each ice cube tray compartment. Fill the tray with water and freeze until completely solid.
• TEA/PUNCH: Place the fresh mint leaves and lavender in a teapot, pour the boiling water over the leaves and brew for 10 minutes. Allow tea to cool completely.
• Strain the tea and add the ginger ale, grape juice and ice cubes. *Important*: Add the ginger ale just before serving. If you add it too early before serving, the ginger ale will loose its fizz.
• If serving in a punch bowl, float lavender buds and mint sprigs on top. Garnish each serving with an orange or lemon slice, if desired.
• Don't forget to show off your newly acquired purple tongue!
• Approximately 12 cups.