PERFECT ICED TEA
Provided by Food Network Kitchen
Time 4m
Yield 8 cups
Number Of Ingredients 0
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
ORANGE ICE TEA
Provided by Giada De Laurentiis
Categories beverage
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Special equipment: a 60-ounce (7 1/2 cups) pitcher
- For the syrup: In a small saucepan, bring the orange juice and sugar to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and cool for 20 minutes.
- For the tea: In a small saucepan, bring the water to a boil. Add the tea bags and remove the pan from the heat. Allow the tea to steep and cool to room temperature, about 20 minutes. Remove the tea bags and discard. Pour the tea and syrup into a pitcher and refrigerate until ready to serve.
- To serve: Pour the sparkling water into the pitcher and add the orange slices. Pour the tea into 4 ice-filled glasses. Garnish with fresh mint, or basil, and serve.
CALIFORNIA ICED TEA
Make and share this California Iced Tea recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Pour all ingredients into a large glass; stir well.
- Fill with ice and serve.
Nutrition Facts : Calories 161.7, Fat 0.2, Sodium 2.3, Carbohydrate 13.6, Fiber 0.2, Sugar 10.8, Protein 0.6
CALIFORNIA ICED TEA
Being from California I had to add what us Californians call Iced Tea in the bars. This is a tad different than some you see. It replaces Tequila with Amaretto and adds OJ and Cranberry juice instead. I've also had this with a splash of Midori as well. Here's the version I like!
Provided by Vseward Chef-V
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Shake in a cocktail shaker and strain into a pretty glass.
- Garnish with an orange slice.
Nutrition Facts : Calories 102.6, Sodium 0.6
CALIFORNIA ICED TEA
Steps:
- Steep the 4 tea bags in 4 cups of boiling water for 10 minutes. Discard the tea bags and allow the tea to cool.
- Combine the lemon juice, sugar and 4 cups of cold water in a large pitcher. Add the tea and lemon slices. Serve over ice.
HERBAL ICED TEA
Steps:
- 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.
LONG ISLAND ICED TEA
Steps:
- Put the ice cubes in a mixing glass. Add the gin, vodka, rum, tequila, Cointreau, lemon juice and sugar syrup. Stir well, then strain into a tall glass filled with ice cubes. Add enough Coca Cola to fill the glass, and decorate with the slice of lemon.
GZ LONG ISLAND ICED TEA
Provided by Geoffrey Zakarian
Categories beverage
Time 25m
Yield 1 cocktail
Number Of Ingredients 11
Steps:
- In a cocktail shaker filled with ice, combine the Sour Mix, vodka, gin, tequila, rum and triple sec. Shake vigorously for 30 seconds and then strain into a highball glass filled with ice. Top with rose champagne, garnish with a lime or lemon slice and serve.
- Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Stir in the lemon and lime juice. Store, covered, in a glass or plastic container in the refrigerator for up to 2 weeks.
HIBISCUS ICED TEA
This calorie and caffeine-free tea has a delightful rosy color.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 10m
Yield 1 serving.
Number Of Ingredients 3
Steps:
- In a saucepan, bring water to a boil. Remove from the heat. Add hibiscus flowers and let stand 5 minutes. Strain tea. Serve in chilled glasses over ice.
Nutrition Facts :
CALIFORNIA ICE TEA BY INA GARTEN (BAREFOOT CONTESSA)
I watched Barefoot Contessa fix this today and since I had all ingredients on hand and it is HOT, thought I would fix it for our supper tonight. I sure am glad I did. This is awesome on a hot day. I hope you will try it too!
Provided by CindiJ
Categories Beverages
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Steep the 4 tea bags in 4 cups of boiling water for 10 minutes. Discard the tea bags and allow the tea to cool.
- Combine the lemon juice, sugar and 4 cups of cold water in a large pitcher. Add the tea and lemon slices. Serve over ice.
Nutrition Facts : Calories 75.7, Sodium 0.5, Carbohydrate 20.5, Fiber 0.3, Sugar 17.7, Protein 0.2
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