Mint Tea Lemonade Mimosa Recipe By Tasty

MINT TEA LEMONADE MIMOSA RECIPE BY TASTY

Steps:

• Pour the champagne into an 8-ounce (240 ml) champagne flute.
• Add the lemon juice, 1 slice of lemon.
• Garnish with a sprig of mint and serve.
• Enjoy!

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.

LEMONADE ICED TEA

Steps:

• In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags. Stir in sugar and lemonade concentrate. Cover and refrigerate until chilled. Serve over ice. If desired, garnish with lemon slices.

MINT TEA PUNCH

Steps:

• Place the tea bags and mint sprigs into a large pitcher. Pour boiling water over them, and allow to steep for about 8 minutes. Remove and discard the tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved, then stir in the orange juice and lemon juice. Pour in the cold water. Serve over ice cubes, garnished with orange or lemon slices.

FROZEN "MIMOSA" RECIPE BY TASTY

Steps:

• Fill an ice cube tray with about 2 cups (480 ml) of orange juice. Freeze for at least 2 hours.
• Add the frozen orange juice cubes, remaining orange juice, and seltzer water to a blender and blend on high speed until smooth.
• Pour into glasses and garnish with orange wheels.
• Enjoy!

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 TEA

Steps:

• Bring water to a boil in a saucepan. Meanwhile, peel the lemon, leaving the bitter white pith on the lemon and only removing the yellow peel.
• Add the lemon peel and mint leaves to the boiling water, stir once and boil for 1 minute. Strain tea into teacups and serve hot, passing sugar if desired.

MINT TEA

Steps:

• Bring the water to a boil. When it's boiling, add the sugar and stir until dissolved. Turn off the heat.
• Drop the tea bags and the orange peel into a teapot. Rip the mint leaves and drop them in too. Pour the water into the teapot, put the lid on, and allow to steep for about 10 minutes.
• When you're ready to serve, pour into small glasses, using a tea strainer. If you can, try pouring a good few inches from the glass - this cools down the tea, and creates a light foam on top that is traditional. You can also chill this tea and serve over ice on hot days. Refreshing, and great for your digestion!

MINT-TEA LEMONADE

Steps:

• Bring 2 cups water to a gentle boil in a small saucepan.
• Add in tea bags; remove pan from heat, cover, and steep for 10 minutes.
• Meanwhile, place the sugar in a 2-quart container.
• When the tea is ready, remove the tea bags without squeezing them; pour the tea over the sugar; stir until the sugar is dissolved.
• Add in the remaining 2 cups water; let cool 10 minutes.
• Pour in the lemonade, then squeeze the lemon wedges into the mixture; put the rinds in, too; stir to blend.
• Chill until very cold; serve over ice.

LEMONADE-MINT ICED TEA

Steps:

• In a 1 gallon pitcher, combine the mint leaves, 1 quart of boiling water, instant tea powder and sugar. Stir to dissolve sugar. Let stand for 15 minutes.
• Stir in the cold water and lemonade concentrate. Serve in tall glasses over ice. Strain out mint leaves, if desired.

LEMON MINT TEA

Steps:

• Combine boiling water, tea bags, and mint in a large container.
• Cover and steep 7 minutes.
• Remove and discard tea bags.
• Stir in lemonade, orange juice, and cold water.
• Cover and chill 4 to 6 hours.
• Strain into ice-filled glasses.