Summertime Raspberry Peach Iced Tea Recipes

Steps:

• WITH AN ICED TEA MAKER:.
• Place splenda and fruits in the bottom of the iced tea pitcher.
• OMIT the ice!
• Make iced tea according to your tea makers directions.
• After the brew cycle is done, let tea and fruits sit for about ten minutes, DO NOT STIR YET!
• After ten minutes, add enough cool water to fill pitcher or until it tastes good to you.
• Let chill at least two hours.
• Remove fruit if you like but we think it is pretty!
• Serve over ice.
• WITHOUT AN ICED TEA MAKER:
• In a small pot, bring water to a rolling boil, remove from heat add tea bags and let steep covered for 10-15 minutes.
• Meanwhile, place the splenda and fruit in a large pitcher.
• After tea is done steeping, remove tea bags and gently bring tea to a simmer. Remove from heat and slowly and gently pour over fruit and splenda.
• After ten minutes, add enough cool water to fill pitcher or until it tastes good to you.
• Let chill at least two hours.
• Remove fruit if you like but we think it is pretty!
• Serve over ice.

Steps:

• In a large saucepan, bring 4 cups water to a boil. Remove from the heat; add tea bags. Cover and steep for 3-5 minutes. Discard tea bags. , Stir in the sugar, concentrates and remaining water. Add tequila if desired. Refrigerate until chilled. Garnish with mint and lemon if desired.

Steps:

• Filling:.
• Preheat oven to 350 degrees.
• Spray an 8 x 1 1/2-inch baking dish with no-stick cooking spray.
• Place the peach slices and raspberries in the baking dish.
• In a small bowl, blend together the sugars, nutmeg, cinnamon, and flour. Sprinkle the sugar mixture over the peaches; toss until coated.
• Topping:.
• In a small bowl, combine the oats, brown sugar, flour, pecans, cereal, ginger, allspice, and salt.
• Drizzle the buttermilk over the oat mixture; cut in the butter until it resembles coarse crumbs. Sprinkle the crumbs over the filling.
• Bake for 30 to 35 minutes or until the topping is a golden brown.
• Serve with whipped topping or vanilla ice cream and a dark-roasted coffee.

Steps:

• Fill a 12-ounce glass with ice and add tea. Stir in syrups and garnish with mint and a raspberry.