Homemade Mint Iced Tea

Iced Tea preferences are as personal as cornbread recipes depending on where you live in this great country of ours. Whether you drink it hot or cold,  sweet or plain,  nobody will argue that iced tea rules in the summer.

The fresh mint my husband planted in the garden last year is making its appearance.  The sight of those bright green, fragrant leaves always makes me think of summer on Gilberts Creek. My husband and I live next to the Kentucky River in a valley. Winter keeps us and our neighbors from venturing out much, summer is our time to enjoy the beauty of where we live together.

This recipe for Homemade Mint Iced Tea isn’t written in stone, it’s meant to be tweaked to your personal taste. It’s a guideline, a place to start if you’ve never made Homemade Mint Tea before. I started the tea by going out to the garden and picking the tops off of two fresh mint plants. I washed them and left the leaves attached to the stems, which saved me from fishing out each leaf later on.The mint leaves are added to the tea after it’s been brewed and the sugar and lemon have been added.  Holding on to the stems, swirl the leaves into the tea, then drop them in and chill completely. Don’t forget to remove the stems before serving. Homemade Mint Iced Tea, if this doesn’t scream summer I don’t know what does,  ENJOY!

<3 Bunny from Bunny’s Warm Oven Blog


Homemade Mint Tea Ingredients

  • 2 quarts (8 cups) water, plus two cups cold water, divided
  • 1 family size tea bag
  • 1/2 cup sugar
  • 1 bunch fresh mint, washed
  • 1/2 large lemon cut into slices

Instructions for HOMEMADE MINT TEA

  1. Boil the 2 quarts of water, add the tea bag. Let tea steep about 10 minutes or until the tea is as strong as you like it.
  2. Pour the brewed tea into a gallon container, add the sugar and lemon slices, stir until sugar dissolves into the tea. Holding the mint by its stems, swirl the mint into the hot tea, then drop into the container.
  3. Add 2 cups cold water to the container, chill the tea until completely cold, Scoop the mint leaves and stems out of the tea before serving.
  4. Enjoy
I would like to personally say, “A big Thank you!” to Bunny for sharing her amazing recipe for Homemade Mint Iced Tea, and beginning a new journey with us all here on The McCallum’s Shamrock Patch Blog. Please be sure to visit her blog and get to know her a little better. Bunny has a ton of wonderful recipes and awesome pictures I just know y’all will enjoy.


© Heidy L. McCallum and The McCallum’s Shamrock Patch Blog, 2017- 2014. Photos and blog post are © by Bunny’s Warm Oven Blog Author Mary Bostow.  Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum author of The McCallum’s Shamrock Patch and Mary Bostow the owner of Bunnies Warm Oven with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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