Mint Iced Tea
May. 28th, 2005 09:00 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jamjarThis makes a lot, but although it (theoretically) keeps well, it tends to go pretty quickly.
5 or 6 strong tea bags. Tetley's work well.
As much fresh mint as you can get your hands on, but at least two or three good handfuls.
700 ml boiling water
200g sugar
3 oranges, squeezed (300ml orange juice)
2 lemons, squeezed (70 ml lemon juice)
1200ml cold water.
Pour the boiling water over the mint and tea, stir in the sugar, and leave for as long as you can, over night if possible, at least 10 minutes if not.
Squeeze out the mint and tea bags. Add the orange and lemon juice and the cold water. the result is dark brown, murky and wonderful. I might use less sugar, if I'm making it for myself, or add more lemon, but you can fiddle about with the recipe to your own taste. It makes about 2 litre, and can keep for two weeks in the fridge.
If you have lemons, orange or mint left over, you can use them as a garnish.
5 or 6 strong tea bags. Tetley's work well.
As much fresh mint as you can get your hands on, but at least two or three good handfuls.
700 ml boiling water
200g sugar
3 oranges, squeezed (300ml orange juice)
2 lemons, squeezed (70 ml lemon juice)
1200ml cold water.
Pour the boiling water over the mint and tea, stir in the sugar, and leave for as long as you can, over night if possible, at least 10 minutes if not.
Squeeze out the mint and tea bags. Add the orange and lemon juice and the cold water. the result is dark brown, murky and wonderful. I might use less sugar, if I'm making it for myself, or add more lemon, but you can fiddle about with the recipe to your own taste. It makes about 2 litre, and can keep for two weeks in the fridge.
If you have lemons, orange or mint left over, you can use them as a garnish.
