Fruited Iced Tea
Refrigerator-brewed Sweet Iced Tea
Recipe courtesy Sunny Anderson, 2008
1 orange
2 to 3 plums
8 tea bags (recommended: Lipton)
1/2 cup sugar
1 lemon
Fill a large pitcher with 2 quarts of cold water. Quarter orange, squeeze juice into pitcher as well as add the peels. Pit and cut plums into wedges and add to the pitcher. Cut the strings off the tea bags and mix the bags into the liquid. Let tea steep in the refrigerator 8 hours or overnight, stirring occasionally.
When ready, remove orange peel and tea bags from pitcher. To the tea, stir in sugar until it dissolves. Cut the lemon in half and squeeze the juice from 1 half into the tea. Slice the other half into rounds and add to the tea. Serve over ice.
Fruited Mint Iced Tea
from Cooks.com
3 c. boiling water
4 regular size tea bags
12 fresh mint sprigs
1 c. sugar
1 c. orange juice
5 c. water
1/4 c. lemon juice
Fresh mint and lemon slices, for garnish
Pour boiling water over tea bags and mint; cover and steep 5 minutes. Remove tea bags and mint, squeezing gently. Stir in sugar and next 3 ingredients. Serve over ice and garnish with fresh mint and a slice of lemon.. Yield: 2 1/2 quarts.
Sweet Orange Tea
Recipe courtesy Emeril Lagasse, 2003
1/2 cup sugar
2 cups boiling water
6 black tea bags (recommended: Lipton)
4 1/2 cups cold water
1 1/2 cups fresh orange juice, strained if a clearer tea is desired
2 tablespoons fresh lemon juice
Ice cubes
Thin lemon or orange wedges, garnish
Sprigs fresh mint, garnish In a medium pot, pour the boiling water over the sugar and stir to dissolve. Add the tea bags and steep for 8 to 10 minutes. Remove the tea bags with a slotted spoon. Add the cold water, orange juice, and lemon juice, and stir. Let cool.
Pour into a glass pitcher and refrigerate until well chilled. Pour into glasses filled with ice, garnish with lemon or orange wedges and mint, and serve.
Fruity Iced Tea Cooler
from http://www.plan-an-elegant-tea-party.com/iced-tea-recipes.html
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.
Mrs. Swindell's Famous Fruited Iced Tea
Source: The Dave Nichol Cookbook
1/2 c sugar, granulated
1/2 c bottle spring water
6 English Breakfast tea bags
4 c boiling water
1 1/2 c orange juice; fresh squeezed from Valencia oranges
3/4 c pineapple juice
"At one time, I intended to teach law, so I went to Boston to get a Master's of Law degree; while there I lived with the Swindells family. Mrs. Swindells made a superb iced tea with a pronounced citrusy flavor. She insisted on using bottle spring water for a clear tasting iced tea, the sweetest and most flavored oranges and English Breakfast Tea."
1. In saucepan, combine sugar and spring water and bring to a boil; continue to boil until liquid is clear, about 5 minutes. Chill thoroughly. Place tea bags in heat-resistant pitcher, add boiling water and let steep for about 5 minutes. Remove and discard tea bags. Let cool and refrigerate until chilled. Add orange juice, lemon juice and pineapple juice and chilled sugar syrup. Refrigerate for a few hours, preferably overnight. Serve over ice in tall glasses.
Maked 6 - 8 servings
Herbal Iced Tea
Copyright, 2002, Barefoot Contessa Family Style
4 Celestial Seasonings Lemon Zinger tea bags
4 Celestial Seasonings Red Zinger tea bags
4 cups water
4 cups pure apple juice
Steep the 8 tea bags in 4 cups of boiling water for about 10 minutes. Discard the tea bags. Combine the tea with the apple juice and refrigerate until cold. Serve over ice.
Cranberry Iced Tea
from http://www.plan-an-elegant-tea-party.com/iced-tea-recipes.html
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.
Peachy Green Tea Cooler
Recipe courtesy Michael Chiarello
6 green tea teabags
6 cups cold water
3 ripe peaches, pitted and sliced or canned peaches
Honey
1 lemon, juiced
6 sprigs fresh mint
Bring 6 cups cold water to a boil.
Place teabags in a saucepan. Slice the peaches and place in saucepan. Pour boiling water over the peaches and teabags. Steep for about 5 minutes.
Strain the tea into a heat-safe pitcher and reserve the peaches. Stir in honey and lemon juice to taste.
Allow tea to cool, then refrigerate until thoroughly chilled. Reserve peaches in refrigerator.
To serve: Fill tall glasses with ice, place a few chilled peach slices in each glass, pour chilled tea over the peaches and top with a sprig of mint.
Peach Iced Tea
Recipe Courtesy of Gourmet Magazine
3 orange pekoe tea bags
4 cups cold water
5 (5-ounce) cans peach nectar (about 3 1/3 cups), chilled
1/4 cup chilled simple syrup or to taste
Simple syrup:
1 1/3 cups sugar
1 1/4 cups water
Peach slices for garnish
Place tea bags in a quart-size glass measure or heatproof bowl.
In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and strain through a sieve into a heatproof pitcher. Cool tea and chill, covered, until cold, about 1 hour.
Stir in nectar and syrup. Serve tea over ice in tall glasses and garnish with peach slices and basil sprigs.
To make simple syrup: In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered.
Mango Iced Tea
Recipe courtesy Bobby Flay
1 1/2 quarts cold water
6 high quality black tea bags
2 cups mango nectar
Sugar
1/4 cup fresh mint leaves
Thinly sliced mango
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.
Minted Mango Tea
from http://www.avatarteas.com/recipe.html
1 cup chopped refrigerated mango slices
1 cup pineapple juice
4 teaspoons of loose green tea
2 4-inch mint sprigs
4 cups boiling water
1 to 2 tablespoons sugar
ice cubes
1. Place the chopped mango and pineapple juice in a blender container or food processor bowl. Cover and blend or process until smooth. Cover and refrigerate the pureed mixture.
2. Meanwhile, in a large glass bowl, pour boiling water over the tea and mint sprigs. Cover and let steep 5 minutes. Strain the tea and mint sprigs. Cool, covered, for 1 hour. Chill for 2 hours.
3. Transfer the chilled tea to a 2-quart pitcher; add the pureed mango mixture and sugar. Stir until the sugar is dissolved.
4. To serve, pour the tea mixture into ice-filled glasses. Garnish each glass with an additional mango slice and a pineapple star. Makes 6 (8-ounce) servings.
Iced Lemon Ginger "Tea"
Recipe courtesy of Gourmet Magazine
4-inch piece fresh gingerroot
6 cups water
1/2 cup honey
1/2 cup sugar
Zest of 2 lemons, removed with a vegetable peeler
1 cup fresh lemon juice
Garnish: lemon slices
Peel gingerroot and cut crosswise into thin slices. In a medium saucepan boil water, gingerroot, honey, sugar and zest, stirring until sugar is dissolved. Remove pan from heat and steep "tea", covered, 45 minutes.
Uncover tea and cool completely. Remove gingerroot and zest with a slotted spoon and discard. Transfer tea to a pitcher and stir in lemon juice. Chill tea, covered, until cold and up to 2 days.Serve tea over ice in tall glasses and garnish with lemon slices.
Ginger Honey Tea
Recipe courtesy Rachael Ray
1-inch piece ginger root, peeled
1 large strip lemon rind
6 cups water
1/3 cup honey, eyeball it
1 lemon, juiced
4 camomile or other tea bags
Slice the ginger into coins. Heat the ginger, lemon rind, water and honey to a boil in small pot. Add lemon juice to hot water and transfer to a tea pot. Add tea bags to pot and steep. Remove bags and serve tea.
