Raspberry Mint Tea Recipes

RASPBERRY ICED TEA

Steps:

• In a large saucepan, bring 4 cups of water to a boil. Stir in sugar until dissolved. Add tea bags and steep the tea for 10 minutes, then discard tea bags. Allow the tea to come to room temperature, then transfer to a large pitcher and set in the refrigerator.
• In another saucepan, bring remaining water to a boil. Add the raspberries, reduce heat, then simmer uncovered for 10 minutes. Use a fine-mesh sieve or cheesecloth to strain the raspberry liquid and discard pulp. Add raspberry juice to the tea mixture in the pitcher and stir to combine.
• Serve cold over ice with fresh raspberries and lemon slices, if desired.

RASPBERRY MINT TEA

Steps:

• Gather your ingredients so that you have everything close at hand on the counter or table.
• Brew a pot (6-8 cups) of your favorite black tea. Lipton tea bags (not instant) works well, or if you enjoy loose-leaf teas, may I suggest Yunan Golden Special, English Breakfast, Orange Pekoe Ceylon or Assam Mangalam, all from Tealyra. Steep tea for 3 minutes.
• Meanwhile, pour two cups of water in a small saucepan. Add 1 cup of fresh raspberries and 3 tablespoons granulated sugar. Bring to a boil and then reduce to a simmer for 8-10 minutes.
• Allow each to cool and pour both tea and strained raspberry mixture into a large carafe. Add in mint leaves and stir to combine. With a muddler, or long handled wooden spoon, gently press on the mint leaves and twist to help bring out the oils and herbal essence.
• When ready to serve, pour into clear glasses filled with ice cubes. Garnish with fresh mint leaves and raspberries in each glass. This recipe will serve 4-6 people.

RASPBERRY MINT TEA

Steps:

• Pour boiling water over tea bags and mint in 2-quart heat-proof pitcher.
• Let stand 10 minutes.
• Remove tea bags and mint.
• Add sugar and cran-raspberry drink; stir until sugar is dissolved.
• Serve over ice; garnish with raspberries and lemon slices, if desired.
• Makes 8 (8-ounce) servings.

RHUBARB MINT TEA

Steps:

• In a 6-qt. stockpot, combine rhubarb, raspberries, mint and water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Using a fine mesh strainer, strain tea, discarding tea bags and pulp. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; refrigerate until cooled completely. Serve over ice with mint sprigs.

GREEN TEA CHEESECAKE WITH RASPBERRIES AND RASPBERRY-MINT TISANE

Steps:

• For cake:
• Preheat oven to 325°F. Press cookie crumbs firmly onto bottom (not sides) of 8-inch-diameter springform pan. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Using electric mixer, beat cream cheese, fromage blanc, and sugar in large bowl until smooth. Add eggs 1 at a time, beating until incorporated after each addition. Beat in green tea powder until smooth. Pour batter over prepared crust in pan. Place cakein roasting pan; add enough hot water to roasting pan to come halfway up sides of springform pan.
• Bake cake until set but center moves very slightly when pan is gently shaken, about 1 hour. Remove cake from roasting pan; cool 1 hour at room temperature. Refrigerate uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
• For tisane:
• Place 5 raspberries (mix of red and golden) and 3 mint leaves in each of 8 heatproof glasses. Fill glasses with boiling water; let steep 5 minutes.
• Cut around pan sides to loosen cake; remove sides. Place cake on platter. Garnish cake with some raspberries. Cut cake into wedges. Serve each piece with a few raspberries and a glass of tisane.
• *Fromage blanc is available at some supermarkets, cheese stores, and specialty foods stores.
• **Green tea powder is available at Japanese markets.

RASPBERRY ICED TEA

Steps:

• Bring the water to a boil in a large pot, and stir in the tea bags, raspberries, and sugar until the sugar has dissolved. Allow the mixture to steep until the desired level of tea flavor is reached, 3 to 5 minutes; remove tea bags, and stir in the lemonade mix until dissolved. Pour tea into pitchers, and add ice to cool.

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.