Posts Tagged ‘iced tea recipe’

Tasteful Tuesday: Raspberry Iced Tea

Tuesday, June 12th, 2018

A refreshing drink with a fruity taste perfect for summer. Bring this iced tea with you on the go, serve it with dinner or make a big batch for a barbecue or summer party (this recipe yields about 10 servings).

Raspberries

What You’ll Need:

  • 1 gallon of water
  • 3 (3 ounce) gallon-sized tea bags
  • 1 cup fresh raspberries
  • 1/2 cup white sugar
  • juice from 3 fresh medium-large lemons
  • ice cubes

Directions:

  1. In a large pot on the stove, bring the water to a boil.
  2. Stir in the tea bags, raspberries, and sugar until the sugar has dissolved. Allow the mixture to steep for about 4 minutes
  3. Remove tea bags and stir in the lemon juice until dissolved. Pour tea into pitchers, and add ice to cool. If desired, use frozen raspberries or freeze raspberries inside the ice cubes. Serve and enjoy!

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Five Homemade Iced Tea Recipes

Tuesday, June 20th, 2017

Stock up on tea and a few simple ingredients this summer so you can be prepared to make one (or all five) of these iced tea recipes for an impromptu barbecue, Fourth of July party, birthday celebration or other seasonal event.

Tea Time Clock TinLemon Iced Tea

What You’ll Need:

  • 4 cups water
  • 1 cup granulated sugar
  • 8 tea bags (we recommend Orange Pekoe Tea)
  • 1 cup freshly squeezed lemon juice

Directions:

  1. Measure sugar and place in a large mixing bowl with 1 cup of lemon juice to dissolve.
  2. Bring water to a boil in a saucepan, remove from heat and place tea bags in the pan to steep for a maximum of 5 minutes (do not squeeze the tea bags!).
  3. Remove tea bags and discard. Pour hot tea into sugar/lemon mixture and stir to mix well.
  4. Transfer into gallon container and fill to the top with cold water, refrigerate.
  5. Add lemon or mint for a garnish, serve over ice.

Peach Iced Tea

What You’ll Need:

  • 1 cup granulated sugar
  • 7 cups water
  • 2-3 peaches, sliced
  • 3 tea bags (of your choice)

Directions:

  1. Bring sugar, 1 cup water and peach slices to boil. Reduce heat to medium, crushing peaches while stirring.
  2. Once sugar is dissolved, turn off heat and remove from stove. Cover and let sit for 30 minutes.
  3. Boil remaining water and add tea bags, steep for 5 minutes. Remove and refrigerate for at least 1 hour.
  4. Strain peach syrup (steps 1&2) to remove larger fruit pieces. Add to tea and serve over ice.

Mint Iced Tea

What You’ll Need:

  • 8 cups boiling water
  • 1 tablespoon loose tea leaves
    (we recommend a Chinese Green Tea)
  • 1½ ounces fresh mint sprigs
  • 1/2 cup granulated sugar

Directions:

  1. Combine boiling water and tea in a medium bowl. Cover and steep for about 3 minutes.
  2. Strain into another bowl and discard tea leaves. Add mint and steep for 5 minutes.
  3. Add sugar and stir until fully dissolved. Cool completely, then serve over ice.

Pomegranate Iced Tea

What You’ll Need:

  • 8 cups boiling water
  • 8 tea bags (of your choice)
  • 2 cups pomegranate juice
  • 3 limes, thinly sliced (if desired)
  • 1/4 cup granulated sugar

Directions:

  1. Combine boiling water and tea in a medium bowl. Cover and steep for about 10 minutes.
  2. Remove tea bags and let the tea cool to at least room temperature, then refrigerate for at least 1 hour.
  3. Add pomegranate juice, limes and sugar and stir until sugar is fully dissolved. Serve over ice.

Glass Beverage DecanterLemonade Iced Tea

What You’ll Need:

  • 3 cups water (to boil)
  • 8 tea bags (of your choice)
  • 1 ounce fresh mint leaves
  • 1/2 cup sugar
  • 4 cups cold water
  • 1 (6-ounce) can frozen lemonade concentrate, thawed

Directions:

  1. Bring 3 cups water to a boil. Remove from heat, add tea bags and stir in fresh mint. Cover and steep 10 minutes.

  2. Remove tea bags and mint. Stir in sugar until fully dissolved.

  3. Add the 4 cups cold water and lemonade concentrate to the tea and stir until combined. Serve over ice. Garnish with citrus slices if desired.

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Tuesday Recipe: Lemon Iced Tea

Tuesday, June 9th, 2015

Tea Time Clock TinWe hope you are enjoying June so far, and enjoying the nice weather, outside activities, and other events that are happening around you. June is National Iced Tea Month, so we couldn’t go too long without an iced tea recipe. This is a basic recipe for when you need something quick and easy, or refreshing and classic. Take it along with you to a barbecue, a birthday party, or keep it in your fridge for a hot afternoon.

What you’ll need:

  • 4 cups water
  • 1 cup sugar
  • 8 tea bags (Orange Pekoe Tea is recommended)
  • 1 cup freshly squeezed lemon juice
  • 1 gallon jar or beverage dispenser

Directions:

  1. Measure sugar and place in a large mixing bowl with 1 cup of lemon juice to dissolve.
  2. Bring water to a boil in a saucepan, remove from heat and place tea bags in the pan to steep for a maximum of 5 minutes (do not squeeze the tea bags!).
  3. Remove tea bags and discard. Pour hot tea into sugar/lemon mixture and stir to mix well.
  4. Transfer into gallon container and fill to the top with cold water, refrigerate.
  5. Add lemon or mint for a garnish, serve over ice.

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