ICED TEA RECIPES
Here are 4 ice tea recipes to add variety to this traditional, summer drink.
Servings 4 cups
Ingredients
The Standard:
- 8 black tea bags (or 8 tablespoons loose black tea)
- 8 cups boiling water
- lemon wedges
- 1/2 cup sugar or 1/4 cup honey (optional)
Square Dance:
- 2 tbs. sugar
- 1 cup fresh berries (pick your favorite, or mix 'em up)
- 1/2 cup water
- 1/2 cup lemon juice
Mixed Bag:
- 8 cups water stopped just short of boiling
- 8 green or herbal tea bags (or 8 tablespoons of loose tea) of your choosing — bold, fresh and fruit flavors work best, like pomegranate green, spicy ginger or anything citrus
Freshly Minted:
- Make this just like basic iced tea Don’t have fresh mint? You can substitute in a bag or two of peppermint tea.
Notes
Here are 4 ice tea recipes to add variety to this traditional, summer drink.
The Standard: all you need to know to make a great, frills-free pitcher of iced tea.
INGREDIENTS
8 black tea bags (or 8 tablespoons loose black tea)
8 cups water, boiling
Lemon wedges (optional)
1/2 cup sugar or 1/4 cup honey (optional) INSTRUCTIONS Remove water from heat source Stir in tea, cover and let steep four to five minutes (no more or it will get bitter) Remove tea. While still warm, add sugar or honey if desired, and gently stir until it dissolves Let tea cool fully before refrigerating. Pour over ice, add lemon and enjoy! Remember: When the ice melts, it dilutes the tea. So you’ll want a stronger brew than you’re used to making hot. One tea bag for each cup (250mL) of water is a good ratio. Square Dance: These fruit-filled ice cubes will seriously boost the flavor of your iced tea — not water it down. Plus, making them ahead of time (in bulk, too) means you’ll be ready for any party, any time. INGREDIENTS 2 tablespoons sugar
1-cup fresh berries (pick your favorite, or mix ’em up)
1/2 cup water
1/2 cup lemon juice INSTRUCTIONS Blend all ingredients together Pour into an ice cube tray and freeze Enjoy in a glass of iced tea Mixed Bag: The little black tea bag may be a classic, but summer means it’s time for some color. Besides, flavorful tea blends do all the work so you don’t have to (and they give you the option of fixing it caffeine-free). INGREDIENTS 8 cups water, stopped just short of boiling
8 green or herbal tea bags (or 8 tablespoons of loose tea) of your choosing — bold, fresh and fruit flavors work best, like pomegranate green, spicy ginger or anything citrus INSTRUCTIONS Remove water from heat source Stir in tea, cover and brew according to type (for green tea, steep two to three minutes; for herbal tea, five to seven) Remove tea Let fully cool, pour over ice and sip away Freshly Minted: Brighten up the taste of your tea with some fresh mint leaves. If you have a garden (or even a really bright windowsill spot), try growing it yourself: Mint is hardy and grows like wild, making it easy for you always have it on hand, fresh and free. Don’t have fresh mint? You can substitute in a bag or two of peppermint tea. Make this just like basic iced tea (see the first recipe here — lemon and sugar/honey included), but add roughly one sprig of mint to the tea per every cup of water, leaving it in longer for a stronger mint flavor. Tip: Let the tea cool completely before putting it in the fridge. This will make for better flavor and keep any cloudiness at bay.
8 cups water, boiling
Lemon wedges (optional)
1/2 cup sugar or 1/4 cup honey (optional) INSTRUCTIONS Remove water from heat source Stir in tea, cover and let steep four to five minutes (no more or it will get bitter) Remove tea. While still warm, add sugar or honey if desired, and gently stir until it dissolves Let tea cool fully before refrigerating. Pour over ice, add lemon and enjoy! Remember: When the ice melts, it dilutes the tea. So you’ll want a stronger brew than you’re used to making hot. One tea bag for each cup (250mL) of water is a good ratio. Square Dance: These fruit-filled ice cubes will seriously boost the flavor of your iced tea — not water it down. Plus, making them ahead of time (in bulk, too) means you’ll be ready for any party, any time. INGREDIENTS 2 tablespoons sugar
1-cup fresh berries (pick your favorite, or mix ’em up)
1/2 cup water
1/2 cup lemon juice INSTRUCTIONS Blend all ingredients together Pour into an ice cube tray and freeze Enjoy in a glass of iced tea Mixed Bag: The little black tea bag may be a classic, but summer means it’s time for some color. Besides, flavorful tea blends do all the work so you don’t have to (and they give you the option of fixing it caffeine-free). INGREDIENTS 8 cups water, stopped just short of boiling
8 green or herbal tea bags (or 8 tablespoons of loose tea) of your choosing — bold, fresh and fruit flavors work best, like pomegranate green, spicy ginger or anything citrus INSTRUCTIONS Remove water from heat source Stir in tea, cover and brew according to type (for green tea, steep two to three minutes; for herbal tea, five to seven) Remove tea Let fully cool, pour over ice and sip away Freshly Minted: Brighten up the taste of your tea with some fresh mint leaves. If you have a garden (or even a really bright windowsill spot), try growing it yourself: Mint is hardy and grows like wild, making it easy for you always have it on hand, fresh and free. Don’t have fresh mint? You can substitute in a bag or two of peppermint tea. Make this just like basic iced tea (see the first recipe here — lemon and sugar/honey included), but add roughly one sprig of mint to the tea per every cup of water, leaving it in longer for a stronger mint flavor. Tip: Let the tea cool completely before putting it in the fridge. This will make for better flavor and keep any cloudiness at bay.