Posts Tagged ‘national iced tea month’

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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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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