Sunday, February 19, 2012

Iced Cranberry-Mint Tea


  • 4 c water
  • 2/3 c loosely packed fresh mint leaves
  • 2 TBS sugar
  • 8 lemon herbal tea bags
  • 3 1/2 c reduced sugar cranberry juice
  • 1 TBS lemon juice
  • ice cubes
  • lemon, sliced
  1. In a large saucepan, bring the water, mint and sugar to a boil.  Remove from the heat; add the tea bags.  Cover and steep for 15 minutes.
  2. Discard tea bags.  Cover and let stand 45 minutes longer.  Strain and discard mint leaves.  Stir the cranberry and lemon juices into tea.  Serve over ice with lemon slices.

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