Citrus Tea Cooler Recipes

Steps:

• Prepare a strong cup of tea with the Earl Grey, letting the bag steep for 5 minutes. Place the orange slices, sugar, rose water, and tea into a 1/2 gallon pitcher. Fill with cold water, and stir to dissolve the sugar.

Steps:

• Put the lemon juice and lime juice into a large jug. Add the sliced lemon and lime, and a handful of ice cubes. Add peach nectar to fill about one-third of the jug and top up to fill with lemonade.
• Add the strawberries and top up with sparkling water and mint sprigs.

Steps:

• In a large saucepan, bring 4 cups of water just to a boil. Remove from the heat. Add tea bags; let stand for 10 minutes. Discard tea bags. , Pour tea into a large container. Stir in the sugar, lemon juice, orange juice concentrate and remaining water. Refrigerate until chilled. Serve over ice.

Steps:

• Place tea bags or loose tea in bowl.
• Pour boiling water over tea.
• Let stand 5 minutes.
• Remove bags or strain to remove leaves.
• Add sugar and stir until all is dissolved.
• Plae ice cubes in 2-quart serving pitcher.
• Pour hot tea, lemon and orange juice over tea.
• Stir briskly several seconds until mixture is cold.
• Stir in chilled lemon-lime carbonated beverage.
• Pour into glasses and serve at once.

Steps:

• Into a 4-cup heatproof bowl, pour boiling water over tea bags let stand for 5 minutes. Remove tea bags, add sugar and stir until dissolved. Cool to room temperature.In a pitcher, combine cooled tea, lemon juice and orange juice.Just before serving, add ginger ale stir one time to combine mixture. Pour into ice-filled glasses. Garnish with lemon and orange slices and fresh mint if desired.

Steps:

• Set a stainless cooking pot on top of your kitchen scale, and adjust the weight to zero.
• Peel the citrus fruit, and remove seeds, membrane, and as much of the white pith as you can. With pomelo, there's a thick layer of pith that can be shaved off with a knife.
• On a cutting board that doesn't taste like onion or garlic, thinly slice both fruit and rind, and transfer to pot. Catch and include as much of the juice as you can. When the scale reaches 1 lb, you have enough.
• Pour in sugar until the scale reads 1 1/2 lbs, honey until the scale read 2 lbs, and water until the scale reads 2 1/2 lbs.
• Place saucepan on stovetop and bring to a boil, stirring as needed. Reduce to simmer, and simmer 1-2 hours, stirring occasionally.
• Transfer mixture to jars. Process in water bath to seal if desired. Place unsealed jars in the refrigerator. According to your measure of patience, wait 1-4 weeks before using.
• To use: Place one or two generous spoonfuls of fruit and honey mixture in a mug. Add boiling water. Drink up! You can eat the fruit and peel if you like.

Steps:

• In a large bowl, combine the grapefruit juice, orange juice, lime juice and ginger ale. Serve in two chilled glasses over ice. Garnish with lime and orange slices if desired.

Steps:

• Stir 1 cup water and sugar in small saucepan over medium-low heat until sugar dissolves. Bring to boil. transfer syrup to pitcher and chill until cold. Add orange juice, grapefruit juice, lime juice, and lemon juice to pitcher and stir to blend. (Can be prepared 1 day ahead. Keep chilled.) Fill 4 glasses with ice. Pour citrus cooler over and serve.