Iced Tea Recipes

~Boil water and pour over tea bags in a heat proof pitcher.

~Steep tea in for 5 to 10 minutes.

~Discard tea bags and add remaining ingredients. Chill.

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• 3 cups water, boiling
• 4 tea bags
• 1/3 cup honey
• 3 cups apple juice

~Steep tea in hot water for 5 minutes.

~Strain out tea bags, and stir in honey and juice.

~Mix until honey is dissolved. Chill and serve over ice. Serves 6-8

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• 4 cups fresh blackberries
• 2 cups cider vinegar
• 2 cups granulated sugar
• cold water
• ice

~Place blackberries in a glass bowl or pitcher(not metal); add vinegar. Cover with plastic wrap or lid; refrigerate for 3 to 4 days.

~Strain mixture into a saucepan, pressing blackberries to extract all liquid.Discard solids then stir in sugar.

~Boil 2 to 3 minutes; remove from heat and let cool.

~Store in a tightly covered jar or pitcher. For each serving, combine 1/4 cup of the blackberry concentrate with 1 cup cold water; pour over ice in glasses.

~Makes enough concentrate for about 12 servings.

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• 2 1/2 quarts water
• 1 pound fresh black cherries, pitted, or two 10-ounce bags frozen pitted black cherries, thawed
• 1 1/4 cups sugar
• 1/4 cup fresh lemon juice
• 3 whole star anise
• 1/2 vanilla bean, split and scraped
• 16 green-tea bags
• Mint sprigs, for serving

~Simmer the cherries over low heat for 15 minutes, crushing them against the side of the pan with a wooden spoon. Remove the cherries from the heat, cover and let stand for 1 hour.

~Strain the cherry juice through a fine sieve into a clean saucepan, pressing on the solids. Discard the solids.

~Bring the cherry juice to a boil over moderate heat. Remove from the heat, add the tea bags and let steep for 5 minutes.

~Discard the tea bags and let cool to room temperature.

~Transfer the cherry tea to a large pitcher and refrigerate until chilled or for up to 2 days.

~Serve over ice, garnished with mint sprigs.

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• Jar of tapioca balls with sweetened syrup (usually in brown or red)
• 1 can sweetened condensed milk
• Tea - Chinese tea: Oolong or Black, or Japanese Green Tea
• 3 teaspoons granulated sugar
• Pot of boiling water

*For a single serving, use a quarter cup of tapioca balls.

*For servings of two or three, use half the jar.

*Use the entire jar for family servings.

~Pour desired amount from the jar into a strainer so that all the syrup separates from the tapioca balls.

~Bring a pot of water to boil. Once the water starts boiling, put in the tapioca balls.

~Add 3 teaspoons of sugar (so that the tapioca balls have a softer yet chewier texture).

~Let the tapioca balls boil for about 5 minutes. Bring the pot to simmer for 3 minutes. Then drain and rinse in cold water using the strainer. Leave it in the strainer.

~Prepare a pot of tea.

~Open sweetened condensed milk and pour one tablespoon into a 12 ounce glass, for single servings. For larger servings, add to taste.(Refrigerate unused sweetened condensed milk after opening.)

~Add about 8 ounces of tea to the glass with the condensed milk. Mix until the milk has fully dissolved into the tea.

~From the strainer, pour the tapioca balls into the glass of milk and tea. Drink through a large diameter straw.

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• 3 chamomile tea bags, or 3 to 4 Tlbs. dried chamomile leaves
• 2 sprigs fresh Mexican mint marigold,
• Or: 2 sprigs of mint and 2 stalks of lemongrass pieces.
• 2 cups boiling water
• 1/2 cup orange juice
• 1 cup pineapple juice
• 1/4 cup lime juice
• 1 cup white grape juice,/li>
• 2-1/2 cups chilled sparkling water
• 1 lime, sliced

~In a bowl, pour boiling water over tea and mint marigold (or mint and lemongrass).

~Cover and steep for at least 10 minutes.Strain liquid into a glass pitcher.

~Stir in orange, pineapple, lime, and grape juices. Chill.

~To serve, fill chilled glasses 2/3 full with juice mixture, fill with sparkling water. Add lime slices for garnish.

Makes 6 servings.

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• 3 cups Boiling water
• 4 Black Tea Bags
• 2 Fresh mint sprigs
• 1 cup Granulated Sugar
• ¼ cup Lemon juice
• 5 cups Room Temp. Water
• Fresh Mint and slice Lemon, for garnish

~Place tea bags in a heat proof pitcher and pour boiling water over them. Let steep for required time. Remove tea bags.

~Add sugar, lemon juice. 2 fresh mint sprigs, and room temperature water. Let cool.

~Pour tea in tall ice filled glasses and garnish with fresh mint and a slice of lemon.

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• 4 to 4 1/2 cups water
• 12 whole cloves
• 2 (3-inch) cinnamon sticks
• 1/3 cup granulated sugar
• 4 regular tea bags
• 1 (12 ounce) can frozen cranberry juice concentrate

~Bring water, cloves, cinnamon sticks and sugar to boil in a pan.

~Pour over tea bags; cover and steep for 3 minutes. Remove tea bags and stir in concentrate. Chill and serve.

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• 5 cups prepared tea, cooled
• 1 1/2 cups cranberry juice
• 1 1/2 cups orange juice
• 3 tablespoons lemon juice
• 5 teaspoons sugar
• 4 cups ginger ale, chilled
• Thin sliced oranges, garnish

~Combine the tea, cranberry juice, orange juice, lemon juice and sugar. Stir until well mixed. Refrigerate until well chilled.

~Prior to serving, add chilled ginger ale and additional lemon juice or sugar if needed.

~Pour into ice-filled glasses, garnish each with a half orange slice.

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• 4 cups granulated sugar
• 1 (6 ounce) can frozen orange juice concentrate
• 1 (46 ounce) can pineapple juice
• 2 cups prepared tea
• 2 cups water
• 1/2 cup lemon juice

~Combine sugar and water in a medium saucepan. Heat until sugar is dissolved. ~Add orange juice concentrate, lemon juice, and pineapple juice. ~Fill 6 or 7 ice cube trays with mixture. Freeze until firm.

~Remove cubes from freezer trays and store in plastic bags. Use within 6 months. Makes about 100 small cubes. {Variation: Add 5 to 6 mashed bananas to mixture before freezing.}

~Fruit Slush: Fill a glass with Fruit Slush Mix cubes. Add ginger ale to cover. Let stand 15 minutes and stir and serve.

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• 2 quarts iced tea
• 1 (6 oz.) can frozen cranberry, raspberry, lemon, lime or orange concentrate, partially thawed and undiluted
• 1 cup orange juice
• 1/4 cup granulated sugar

~Prepare 2 qts. of tea.

~Add remainder of ingredients to tea in a large pitcher and refrigerate. Serve cold over ice. Garnish with lime slice and enjoy! Serves 8.

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• 5 tea bags
• 1-inch pieces of fresh ginger
• Sugar, to taste

~Prepare ginger: Slice ginger root into thin slices and crush.

~Heat 1 quart of water and let tea steep with the ginger over low heat for at least 10 minutes.

~Strain out tea and ginger slices and add sugar. Let cool and serve over ice.

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• 48 ounces water
• 3 tablespoons hibiscus flowers, organic
• 2 cinnamon sticks
• 1/8 cup sugar
• 1 small orange, sliced
• Ice
• 1 lemon, cut into wedges

~Bring water to light boil, turn off heat.

~Add the hibiscus flowers and cinnamon sticks. Cover and steep for 20 minutes.

~Strain tea into pitcher and add sugar and orange slices. Serve over ice. Garnish each glass with a lemon slice.

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• 4 tea bags
• 2 cups boiling water
• 3 navel oranges
• 2 medium lemons
• 2 cups orange juice
• 1/4 cup lemon juice
• 3 tablespoons honey
• 1 liter ginger ale, chilled

~Place tea bags in a teapot; add boiling water. Cover and steep for 3 minutes; discard tea bags.

~Pour tea into a pitcher. Peel and section two oranges and one lemon; add to tea.

~Stir in the orange juice, lemon juice and honey. Cover and refrigerate for 6 hours or overnight.

~Cut remaining orange and lemon into slices; freeze.

~Just before serving, strain and discard fruit from tea. Stir in ginger ale. Serve with frozen fruit slices.

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• 1 pint fresh strawberries, cleaned
• 1/4 cup honey
• 1 (6 ounce) can frozen orange juice concentrate
• 2 cups brewed green tea, cooled

~In a blender or food processor container, combine strawberries and honey; process until smooth.

~Add orange juice concentrate; process until well blended. Stir into cooled tea. Serve over ice. Makes 4 servings.

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• 4 cups water, boiling
• 3 tbs loose jasmine tea
• 1 cup brown sugar
• 1 1/4 cups sparkling water

~Dissolve sugar in 3/4 cup of water, and boil gently until a syrup has formed. Set aside and let cool.

~Steep the jasmine tea in the remaining 3 cups of hot water for around 6 minutes. Strain out tea, and let cool slightly.

~In a pitcher, combine syrup and tea. Stir until fully blended. Cool throughly.

~Add sparkling water. Serve over ice.

~Can be served with cinnamon sticks, lemon slices or mint sprigs. Makes 1 quart of iced tea

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• 2 1/2 c Water
• 1 1/2 c Sugar
• 1/2 c Frozen or fresh, hulled strawberries
• 1/4 c Fresh Lavender flowers chopped
• 2 1/4 c Fresh Lemon juice
• 1 1/2 c Water
• 1 cup prepared strong tea
• 1/2 c Sugar
• Fresh Lavender flowers for garnish

~In Medium saucepan, combine 2 1/2 cups water, sugar and strawberries. Bring to a boil, stirring to dissolve sugar. ~Reduce heat. Simmer 5 minutes to extract pink from strawberries. ~Remove from heat. Stir in lavender. Cover and cool.

~Strain cooled liquid into large pitcher, gently pressing juice from berries. Add remaining 2 1/2 cups water and lemon juice. Stir well. Add 1/2 cup sugar.

~Pour into chilled glasses with ice. Garnish with lavender flowers. Yield: 6-8 Servings

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~In a teapot, combine the lavender flowers, mint and tea bag.

~Pour boiling water over the mixture; steep 5 minutes. Stain out lavender, mint and tea. Garnish with lavender and/or mint leaves. Yield: 1 cup

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~Bring all ingredients to a simmer in a saucepan, stirring until sugar dissolves.

~Remove from heat, and cool. Cover and store in refrigerator.

~Lavender Sparkler: Stir 1 to 2 tablespoons Lavender Syrup into a glass of sparkling wine.

~Lavender Iced Tea: Stir 2 tablespoons Lavender Syrup into a 12-ounce glass of iced tea.

~Lavender Lemonade: Stir 2 tablespoons Lavender Syrup into a 12-ounce glass of lemonade.

~Makes 2 cups

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~Bring 1 quart water to boil. Add tea bags and turn off heat.

~Steep tea for 10 minutes. Remove tea bags; discard.

~Add remaining ingredients. Mix and refrigerate. To serve, add 1 two-liter bottle ginger ale. Serve over ice.

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~Brew tea, steeping for 10 minutes.

~Put lemon slices into a large pitcher, squeezing them slightly to release lemon's juice.

~Add sugar into pitcher. Mix in tea. Add flavorings and soda right before serving.

~If not served immediately, hold off on the extracts and lemon soda until served. Garnish with lemon slices. Serves 12

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~Prepare 6 cups of strong tea. Option: May add sugar to taste. Let cool.

~Mix in frozen lemonade, water, and pineapple juice. Freeze, then serve as a slush.

~Garnish with chunks of pineapples.

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~In Medium saucepan, combine 2 1/2 cups water and sugar. Bring to a boil, stirring to dissolve sugar. Reduce heat. Simmer 5 minutes.

~Remove from heat. Stir in lavender. Cover and cool. Strain cooled liquid into large jar.

~Brew Ginger Lemon Tea. Pour into large pitcher, add 1 cup lavender syrup, and blend to taste with lemon juice and ice. Stir well.

~Pour over ice filled glass. Add fresh lavender stalk to each glass. Yield: 6-8 Servings.

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~In a large pot bring 6 cups of water to a boil over high heat. Stir in the licorice and cinnamon; lower to a simmer, partially cover the pot, and simmer for 10 minutes.

~Remove from heat, stir in peppermint, cover, and steep for 10 minutes.

~Meanwhile, place a large strainer lined with cheesecloth or a damp paper towel over another pot or heatproof bowl. Strain tea, pressing on herbs to extract all liquid.

~Stir in honey until dissolved and let cool completely about 1 hour.

~Fill four tall glasses with ice. Pour tea over ice and garnish each glass with a mint sprig, if desired. Serve immediately.

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~Bring water to a boil, turn off heat. Add tea bags and steep until tea is dark, about 5 minutes.

~Remove bags, add mango nectar and add sugar, to taste. Stir until sugar is dissolved.

~Place in pitcher and add mint leaves. Pour over ice and garnish with mango slices.

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~In a 1 or 2 quart pan bring the water to a boil. Remove pot from heat, add the tea bags, cover with a lid, and allow tea to steep in water for 20 minutes.

~Take a 1 gallon pitcher and pour the sugar into the jug and cover with hot water. Stir the sugar around to dissolve while the tea is steeping.

~Remove tea bags from tea and pour the tea into the pitcher with the sugar and stir until sugar is dissolves. Fill the jug with cool water to yield 1 gallon.

~To serve, pour each glass of tea and garnish with a slice of lemon and mint leaves.

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~In a 3 to 4 quart saucepan over medium high heat, stir the water, milk, brown sugar and orange peel until boiling.

~Add tea bags and vanilla extract, reduce heat, stir gently and simmer for 1 to 2 minutes. Cover, remove from heat and let stand 10 minutes.

~Pour liquid through a fine strainer into a large pitcher. Serve hot or cold. Yields about 2 quarts.

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~In a 1 1/2-quart pan or tea kettle, over high heat, bring cold water to a boil. Pour over tea bags and cinnamon sticks in heat-proof container; stir briefly.

~Allow to steep for 4 to 5 minutes or until desired strength.

~Strain tea into a pitcher. Stir in sugar, lemon juice, and peach nectar; cool.

~To serve, pour into ice-filled glasses. Garnish with lemon wedge or fresh peach wedge. Yields 6 servings.

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~In a 2-quart heatproof pitcher, pour 2 cups freshly boiled water over tea bags. Let steep 6 minutes; remove and discard tea bags.

~Stir in honey, lemon juice and 2 cups cold water. Add ice cubes and lemon slices. You can add a peppermint stick as garnish too.

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~Mix juice concentrate, lemon juice and sugar in large pitcher until sugar is dissolved. Stir in tea.

~Store covered in refrigerator. Serve over ice in tall glasses.Garnish with pineapple chunks and lemons. Makes 12 servings.

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Tea:

• 5 bags raspberry zinger tea
• 6 cups water
• Lemon Juice, to taste

Sugar Syrup:

• 1 cup sugar
• 1 cup water
• 1/2 pint raspberries
• 1 lemon, cut into wedges
• Fresh Mint sprigs

~Bring water to a boil. Pour over tea bags and allow to steep for 10 to 12 minutes. Remove tea bags and cool. Add lemon juice, to taste.

~In a small saucepan combine the sugar and 1 cup water. Bring to a boil. Simmer briefly until sugar is dissolved. Remove from heat. Add raspberries. Cool to room temperature.

~Combine the tea and raspberry sugar syrup, to taste. Put ice into 4 tall glasses.

~To each squeeze in a wedge of lemon, pour sugared tea over, and garnish with a sprig of mint.

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Sugar Syrup:

• 1 cup sugar
• 1 cup water
• 1/2 pint raspberries
• 1 lime, cut into wedges
• Mint sprigs

Ice Cubes:

~Put the tea bags in a heat safe pitcher. Boil water, pour it over the tea bags. Allow to steep for at least 10 minutes. Cool and remove tea bags.

~In a small saucepan combine the sugar and 1 cup water and bring to a boil. Simmer briefly until sugar is dissolved.

~Remove from heat and add raspberries. Cool to room temperature. Combine the tea and raspberry sugar syrup, to taste.

Tea:

~Prepare 2 quarts of raspberry tea. Cool to room temperature.

~To serve. Pour over ice in tall glasses.Garnish with Lime slices.

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Ice cubes:

• 1 cup granulated sugar
• 1/2 cup water
• 1 cup fresh raspberries

Ice Cubes:

~Place sugar and water in heavy saucepan over medium-high heat. When mixture begins to bubble, reduce heat to medium-low and simmer for 10 minutes.

~Turn off heat and stir in raspberries. Cool and spoon mixture into ice cube trays and freeze.

Tea:

~Prepare 2 quarts of raspberry tea. Cool to room temperature.

~Place frozen raspberry cubes in tall glasses and pour in raspberry tea. Yields: About 8 glasses of tea

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Ice Cubes:
• 10 stalks fresh rhubarb, chopped
• 2 cups white sugar, or to taste
• 1 quart water

Tea:

• 1 quart water
• 8 black tea bags
• 1 tablespoon honey
• 1 cup white sugar

Ice Cubes:

~Place rhubarb into a large pot with the sugar and 1 quart of water. Bring to a boil, then simmer over low heat for about 4 hours, stirring occasionally to prevent burning, until rhubarb becomes a thick paste. Cool, then spoon into ice cube trays and freeze overnight.

Tea:

~Bring 1 quart of water to a boil. Pour into a pitcher over the tea bags. Stir in honey and sugar. Cool, then refrigerate until chilled.

~Make a rhubarb garnish: Cut a stalk of rhubarb tall enoungh to stand about 2 inches above glass. Cut down into end of stalk about 1 to 1 1/2 inch to make very thin strips at end of the stalk. Soak in ice water so they will curl up.

~Serve cold ice tea with rhubarb ice cubes, garnish with rhubarb stalk.

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• 3/4 cup unsweetened instant tea
• 1 teaspoon finely grated orange peel
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
• 6 1/3 cups water

~In large saucepan, combine tea, orange peel and spices. Add sweetened condensed milk; mix well.

~Over medium heat, slowly stir in water. Heat thoroughly but do not boil. Refrigerate any leftovers. ~Tip: May be stored in refrigerator up to 5 days. Mix well and reheat before serving. Makes 2 quarts.

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~Prepare 1 qt of strong tea. Add remaining ingredients. Simmer for about 30 minutes. Let cool.

~Pour over ice and serve. Garnish with marcaino cherries and an orange slice. This makes 4 to 6 servings.

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Bring 3-4 cups of water to a boil. Add a pinch of baking soda to the water and add 3 family sized tea bags.Remove from heat and cover. Allow to sit for at least 10-15 minutes.

~Pour into gallon pitcher and add sugar. Then fill with cold water. Refrigerate.

*Note: the soda takes out the bitterness and darkens the tea....this small amount doesn't change the taste.

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~Bring all ingredients to a boil in a large pot and boil for 10 minutes. Pour into a bottle and keep refrigerated.

~Mix 5 parts of water to one part tea syrup concentrate or to your own taste.

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• 1 cup hulled fresh strawberries
• 1 1/2 cups cubed, seeded watermelon
• 3 tablespoons granulated sugar
• 3 tablespoons fresh lemon juice
• 1 cup ice cubes made from strong black tea

~Prepare ice cubes made for tea ahead of time.

~Place all ingredients in a blender and process until smooth. Pour into 2 goblets and serve.