Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Cucumber-Mint Iced Tea
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- Level: Easy
- Total: 30 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 5 min
- Yield: 6-8 Servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 51 calorie
- Total Fat
- 0 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 5 milligrams
- Carbohydrates
- 13 grams
- Protein
- 0 grams
- Sugar
- 12 grams
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 5 min
- Yield: 6-8 Servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 51 calorie
- Total Fat
- 0 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 5 milligrams
- Carbohydrates
- 13 grams
- Protein
- 0 grams
- Sugar
- 12 grams
Ingredients
Directions
- Bring 2 cups of water to a boil in a medium saucepan. Remove the pan from the heat and add the tea bags, mint leaves and half the cucumber slices. Cover and let steep until cool, about 15 minutes.
- Meanwhile, combine the honey and ¼ cup hot water in a measuring cup and stir until the honey is dissolved.
- Fill a large glass pitcher with ice, 4 sprigs of mint and a few cucumber slices. Strain the cooled tea into the pitcher and discard the mint and cucumbers. Add the honey mixture and 4 cups of and stir to combine.
- To serve, pour the tea into tall glasses full of ice. Garnish each glass with a few sprigs of mint and a couple slices of cucumber.
