Rosemint Iced Tea
Prep Time:
18 mins.
Yield:
2 Quarts (1/2 Gallon)
Our take on the “Rosemint” tea that’s a much-loved tradition at the New Orleans Jazz and Heritage Festival. Although there’s no rose in the tea (the creator of the original festival tea named it for her mother), Luzianne Hibiscus Iced Tea gives it a lovely rose color. And with hints of citrus and floral notes from the honey, it’s a perfect way to quench the thirst and lift the spirit. To spritz it up, top with sparkling water. To make it a cocktail, add vodka or rum to taste.
Ingredients
- 2 quarts (64 ounces) fresh water, divided
- ½ cup floral honey, such as orange blossom or lavender
- 4 wide (1 inch x ½ inch) pieces orange peel
- 1 stalk lemongrass, smashed
- 1 cup packed mint leaves + extra sprigs for garnish
- 4 Luzianne® Hibiscus Iced Tea Family Size tea bags
- 2 tablespoons fresh lemon juice
- Lemon wheels, for garnish
Directions
- Bring 1 quart (32 ounces) of the water to a boil. Reduce heat to low and add the honey, orange peel, lemongrass and mint leaves and simmer for 15 to 20 minutes.
- Remove from heat and add the 4 tea bags; let steep for 5-7 minutes.
- Strain into a large pitcher, discarding tea bags and solids. Add the remaining 32 ounces water and the lemon juice.
- Cover and refrigerate until chilled. Serve in tall glasses over ice, garnished with mint sprigs and lemon wheels.
