Cranberry-Mint Tea Recipe

Photographs by John Huba

cranberry-mint tea recipe

Produced by Sheri Geller; text by Monica Michael Willis

This refreshing beverage, which can be served hot or cold, requires little more than cranberries, grocery-store tea bags, and fresh mint. Add sugar while brewing or invite guests to sweeten the drink tableside.

Makes 8 servings

8 cups water
1 bag (12 ounces) fresh or frozen cranberries
6 black tea bags
1½ cups fresh mint leaves, plus extra sprigs for garnish
Organic sugar to taste (optional)

In a large pot, combine water, cranberries, and tea bags and bring to a boil. Once cranberries begin to pop, about 5 minutes, reduce heat to low, cover, and let simmer for 10 minutes. Add mint and simmer, covered, 5 minutes more. Using a fine-mesh sieve, strain tea into a heatproof pitcher, pressing cranberries to extract as much juice as possible; discard solids. If desired, add sugar to taste, ¼ cup at a time, and stir to combine. Serve hot in mugs, garnished with fresh mint sprigs. Alternatively, to serve cold, stir in another 2 cups water and refrigerate until chilled, then serve over ice, garnished with fresh mint sprigs.

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Cranberry-Mint Tea Recipe