Raspberry Mint Tea Food

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RASPBERRY MINT TEA



Raspberry Mint Tea image

This is a refreshing drink for summertime entertainment.

Provided by countryatheartrecipes

Categories     Drinks

Time 20m

Number Of Ingredients 5

6 cups brewed black tea (bagged or loose leaf)
2 cups water
1 cup fresh raspberries
3 tablespoons granulated sugar
5-6 leaves fresh mint

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.

Nutrition Facts : Calories 36 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving

RASPBERRY MINT TEA



Raspberry Mint Tea image

Make and share this Raspberry Mint Tea recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Beverages

Time 15m

Yield 64 ounces, 6-8 serving(s)

Number Of Ingredients 8

4 cups boiling water
5 tea bags
1/4 cup mint leaf, crushed
1/4 cup sugar
1 (32 ounce) bottle cranberry-raspberry juice
ice
fresh raspberry, if desired
lemon slice, if desired

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.

Nutrition Facts : Calories 33, Sodium 3.5, Carbohydrate 8.5, Fiber 0.1, Sugar 8.3

GINA'S RASPBERRY MINT TEA



Gina's Raspberry Mint Tea image

Provided by Patrick and Gina Neely : Food Network

Categories     beverage

Time 20m

Yield 12 servings

Number Of Ingredients 6

10 bags raspberry zinger tea
3 bags mint tea
12 cups water for tea, plus 1 cup for the sugar syrup
1 cup sugar
1 handful fresh mint stems and leaves, plus additional sprigs for garnish
Fresh raspberries, for garnish

Steps:

  • Bring a large pot with 12 cups of water to a boil over medium heat. Add the tea bags and let them steep for 10 minutes. Allow the tea to cool and discard the tea bags. Pour the liquid into a large glass pitcher.
  • Meanwhile, add the sugar and 1 cup water to a saucepan and bring to a simmer, over medium heat, stirring to dissolve the sugar. Drop in the handful of mint, remove from heat and allow the mixture to cool. At this point, strain and add the sugar syrup to the pitcher. Stir the drink well and divide it between 12 glasses filled with ice. Garnish each serving with some fresh mint sprigs and raspberries.

GREEN TEA CHEESECAKE WITH RASPBERRIES AND RASPBERRY-MINT TISANE



Green Tea Cheesecake with Raspberries and Raspberry-Mint Tisane image

Provided by Elizabeth Falkner

Categories     Cake     Tea     Mixer     Berry     Cheese     Dessert     Cream Cheese     Raspberry     Mint     Fall     Birthday     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

Cake
1 cup (generous) ground shortbread cookies (about 6 ounces)
2 8-ounce packages cream cheese, room temperature (do not use whipped or "light" products)
1/2 cup (packed) fromage blanc*
3/4 cup plus 2 tablespoons sugar
4 large eggs
2 teaspoons Japanese green tea powder** or 2 teaspoons finely ground green tea from about 4 tea bags
Tisane
2 1/2-pint containers fresh red raspberries
2 1/2-pint containers fresh golden raspberries
1 bunch fresh mint
Boiling water

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 MINT JAM



Raspberry Mint Jam image

I have so much mint growing in my yard that I add it to almost everything. What a revelation it was when it went in my raspberry jam-the mint really wakes up the raspberry flavor.-Laurie Bock, Lynden, Washington

Provided by Taste of Home

Time 30m

Yield 8 half-pints.

Number Of Ingredients 5

8 cups fresh raspberries
6-1/2 cups sugar
1/2 teaspoon butter
2 pouches (3 ounces each) liquid fruit pectin
1 cup minced fresh mint

Steps:

  • In a Dutch oven, combine raspberries, sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in mint. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.

RASPBERRY TEA



Raspberry Tea image

What a delight this drink is! You get the great taste of raspberries from three ingredients--and that is before you add the whipped cream and mint!

Provided by tggrr6624

Categories     Beverages

Time 4m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 6

1 tablespoon fresh raspberry
3/4 cup freshly brewed hot raspberry-flavored black tea
1 teaspoon raspberry jam
fresh mint sprig, for garnish
sugar (optional)
whipped cream (optional)

Steps:

  • Place the raspberries at the bottom of the cup and pour the tea over the raspberries. Stir in the jam and garnish with the fresh mint sprig. Add the sugar and top with the whipped cream, if desired.
  • VARIATIONS:.
  • For a Straberry Tea, substitute 1 tablespoon sliced fresh strawberries, 3/4 cup freshly brewed strawberry-flavored black tea, and 1 teaspoon strawberry jam. Proceed as directed above.
  • For a Peach Tea, substitute 1 tablespoon peeled and sliced fresh peaches, 3/4 cup fresh brewed Peach-flavored black tea, and 1 teaspoon peach jam. Proceed as directed above.

Nutrition Facts : Calories 24.1, Fat 0.1, Sodium 2.2, Carbohydrate 6, Fiber 0.6, Sugar 3.5, Protein 0.1

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