Mixed Berry Iced Tea Recipes

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:

• 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:

• 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.

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:

• In 2-quart pitcher, mix all ingredients except raspberries. Stir in raspberries.
• Serve tea over ice in glasses.