Berry Iced Tea Recipes

Steps:

• Bring 5 cups water and the sugar to a boil in a heavy large saucepan. Stir until the sugar dissolves. Add the mint. Remove the pan from the heat and add the tea bags. Let the tea steep for 10 minutes. Cool the tea to room temperature. Strain the tea into a large pitcher or bowl.
• Blend the watermelon and strawberries until smooth in a blender. Stir the fruit mixture into the tea. Add the lemon juice, peppermint and salt. Chill the tea until very cold, at least 2 hours and up to 1 day. Before serving, add chilled prosecco if using.
• Put a few ice cubes into each of the 6 glasses or water goblets. Add some watermelon, strawberries and the blackberries to each glass. Pour tea into each glass and garnish with mint sprigs and serve, passing lemon wedges.

Steps:

• Hot-Brewed:
• Bring 8 cups water to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate.
• Cold-Brewed:
• Combine 8 cups cold water and 6 tablespoons loose tea or 10 tea bags in a pitcher. Cover and refrigerate 15 to 36 hours, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags.
• Sweet Teas:
• Combine 3/4 cup each sugar and water in a saucepan and add 1 infuser, if desired. Bring to a simmer over medium heat, stirring until the sugar dissolves, then remove from the heat and let cool. Strain the infused syrup through a fine-mesh sieve (you'll get about 1 cup).
• Orange Add 6 strips zest
• Blackberries 1 cup
• Cinnamon 2 sticks
• Lavender 3 tablespoons dried
• Vanilla 1 halved bean
• Mint 3 sprigs
• Ginger 1 cup sliced
• Lemon 8 strips zest
• Nectarine 1 cup chopped
• Cucumber 2 cups chopped

Steps:

• In a 5-qt. slow cooker, combine water, blueberries, sugar and salt. Cover and cook on low heat 3 hours. , Turn off slow cooker; add tea bags. Cover and let stand 5 minutes. Discard tea bags; cool 2 hours. Strain and discard blueberries. Pour into pitcher; serve over ice cubes. If desired, top each serving with additional blueberries, lemon slices and fresh mint leaves.

Steps:

• Put tea bags in a heatproof pitcher.
• In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour.
• Stir in simple syrup, to taste. Squeeze orange and lime wedges into tea and add wedges. Serve tea in tall glasses. Garnish with frozen raspberries.
• Add sugar and water to a microwave safe bowl. Microwave for 1 minute; stir until sugar is completely dissolved. Let syrup cool.

Steps:

• Bring 4 cups of water to a boil. Add the tea bags to a heatproof container and pour over the boiling water. Allow the tea to steep for 5 minutes, then remove the bags.
• Meanwhile, put the jelly in a small pot set over medium-high heat. Add the cranberry juice and stir to combine. Bring the berry mixture to a simmer and cook until the jelly is dissolved, about 4 minutes.
• Strain the berry mixture through a sieve into the tea container (discard any seeds/pulp). Add 6 cups ice cubes to the berry tea and stir to combine. Once cooled, keep refrigerated in an airtight container.
• To serve, place ice cubes into 8 tall glasses. Add raspberries to each glass. Pour the tea over the ice and berries.

Steps:

• Place tea bags(if using hibiscus flowers, place in now) in a heatproof pitcher. In a 4-qt saucepan, heat water to a boil.
• Pour it into the pitcher and steep tea bags for 10 minutes.
• Remove tea bags; let cool and refrigerate, covered, until cold, about 1 hour.
• Stir in sugar and lemon juice.
• Add ice, berries and lemon slices to pitcher.

Steps:

• Simmer berries with 3/4 cup water and sugar until berries break apart.
• Add hot tea; steep until cool. Strain through a cheesecloth-lined sieve, pressing only lightly on the solids to keep the liquid clear.
• Serve in a tall glass with ice cubes.