Iced Lime Tea Recipes

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:

• Put the tea bags in an 8-cup measuring cup or heat safe bowl. Boil the water, pour it over the tea bags, and allow to steep for at least 10 minutes. Allow to cool and remove tea bags.
• In a small saucepan combine the sugar and 1 cup water and bring to a boil. Cook briefly until sugar is dissolved. Remove from heat and add raspberries. Let come to room temperature.
• Combine the tea and raspberry sugar syrup, to taste. Put ice into 4 (12-ounce) glasses. To each squeeze in a wedge of lime, pour sugared tea over, and garnish with a sprig of mint.
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Steps:

• In a cocktail mixer full of ice, combine vodka, gin, rum, triple sec and tequila. Add orange juice and cola. Shake vigorously until frothy. Strain into a Collins glass filled with ice, and garnish with wedge of lemon.

Steps:

• Add tea bags to boiling water. Steep for 3 minute Remove bags, then immediately add frozen lemonade and stir until completely dissolved. Sweeten with sugar or honey, if needed.
• Refrigerate at least until cold. Then stir in rum to taste.
• To serve, place a few ice cubes in a large pitcher. Thinly slice lemon and lime and add. Pour tea mixture overtop.

Steps:

• Bring 4 cups of water to a boil. Remove from heat and add tea bags. Steep for 5 minutes. Remove tea bags without squeezing( squeezing can add bitterness).
• While tea is steeping, mix the limeade and sugar in a 2 quart heat-proof pitcher.
• Pour the tea into the pitcher and stir. Add the other 3 cups of cold water and let cool, then chill.
• Serve over ice with a lime wedge on the glass.