Quick And Awesome Decaffeinated Iced Tea Recipes

Steps:

• Using a 4 cup Pyrex measuring cup (must be microwaveable), add about 3 cups water. I prefer purified or bottled, room temp is best.
• Put the three tea bags in the water and lightly knead the bags to make sure they are soaked. Don't over do it or they could tear.
• Place the measuring cup into microwave and cook for 3 minutes. Depending on your power output you may increase or decrease the time.
• Let the tea steep for about 15 minutes.
• While it is steeping, cut an orange into 3-4 slices, throwing out the ends.
• Drop the slices into a 1 gallon pitcher.
• Add the sugar, covering the slices pretty good.
• (Sometimes I shake the pitcher to ensure the sugar coats the orange slices well)
• When tea had steeped and is still warm, pour over the orange/sugar and stir. Warm tea will help dissolve the sugar making a better blended product.
• Add water, not a full gallon as this will dilute the recipe. I use about 3/4 gallon. Stir well.
• Pour over lots of ice and enjoy!

Steps:

• Bring the water to a boil in a large pot, and remove from the heat. Immediately whisk in the sugar and lime juice until sugar is dissolved.
• Add the tea bags and cranberry juice. Allow the tea to steep for 10 minutes, remove the tea bags and cool the tea.
• Stir to be sure that the sugar is dissolved, and place in a large pitcher. Refrigerate until thoroughly chilled.
• Just before serving, add the vodka to the tea and serve in tall glasses filled with ice. Garnish with lime slices.

Steps:

• Boil sugar and water. Add everything else, steep 3 minutes.
• Serve chilled.

Steps:

• Combine the cloves with two cups of water in a small saucepan.
• Bring the mixture to a boil, remove from heat and let cloves steep for at least 45 minutes, preferably 1 hour.
• Bring two cups of the remaining water to a gentle boil in a small saucepan.
• Add the tea bags, cover and remove from heat.
• Let steep for 5 to 10 minutes.
• Remove tea bags with out squeezing them.
• Squeezing them will release more tannins into your tea and make it bitter.
• Strain the clove water into a 2 quart container.
• Add the steeped tea, orange juice, lemon juice, and sugar.
• Stir until the sugar dissolves.
• Add the remaining 4 cups of water and stir to combine.
• Let cool.
• then chill and serve over ice.

Steps:

• Combine the cranberries, cinnamon, lemon juice, orange juice and sugar in a large saucepan and pour on the rapidly boiling water. Stir well and let the mixture steep for 10 minutes. Strain and serve hot, or chill and serve cold over ice.

Steps:

• Place blueberries in a saucepan with water. Bring to a boil, reduce heat and simmer 10 minutes.
• Set sieve or colander lined with cheesecloth (I use a thick papertowel) over a bowl and pour in the blueberry mixture.
• Gently press out the juice with a spoon or by twisting the cheesecloth. Discard the pulp and measure the juice into saucepan.
• Add 1/2 cup sugar for each cup of juice and cook over medium heat, stirring until sugar is dissolved.
• Bring to a boil and cook 2 minutes.
• Chill and pour into covered jar. Store in refrigerator.
• Add two tablespoons to each glass of prepared iced tea. Stir well and garnish with a lemon slice.

Steps:

• In a large pitcher combine the tea and water. Mix the sugar or honey with about a cup of hot water so that it dissolves and will mix with the room temperature water. Add the sugar/ hot water mixture to the pitcher. Put the pitcher in the refrigerator (preferably before you go to sleep) and let the tea leaves soak until morning (9-12 hours). Add lemon to taste and then pour the tea through a strainer so as to catch the tea leaves before serving.