Sunnys Brooklyn Iced Tea Recipes

Steps:

• Fill a large pitcher with 2 quarts of cold water. Quarter orange, squeeze juice into pitcher as well as add the peels. Pit and cut plums into wedges and add to the pitcher. Cut the strings off the tea bags and mix the bags into the liquid. Let tea steep in the refrigerator 8 hours or overnight, stirring occasionally.
• When ready, remove orange peel and tea bags from pitcher. To the tea, stir in sugar until it dissolves. Cut the lemon in half and squeeze the juice from 1 half into the tea. Slice the other half into rounds and add to the tea. Serve over ice.

Steps:

• In a pitcher, add the blueberries, thyme, lemon zest and lemon juice. Muddle until the blueberries are mashed and everything smells like lemon and thyme. Add the cold brew bags and 6 cups water. Rest in the refrigerator for at least 4 hours, stirring every hour.
• Strain the tea through a sieve lined with a wet coffee filter or wet paper towels. Sweeten to taste and serve over ice.

Steps:

• Bring 2 cups of water to a boil. Add the tea bags, peppercorns and cloves and let steep for 5 minutes. Strain into 2 large mugs. Top with the milk and pumpkin pie spice. Garnish with the cinnamon sticks.

Steps:

• Combine the sugar, mint (stems and all) and 1 cup water in a small pot. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium low and simmer 5 minutes. Remove from the heat, cover and let steep 30 minutes. Discard the mint; refrigerate the syrup until ready to use.
• Put 2 quarts water in a pot and add the tea bags. Bring to a boil over medium-high heat, then remove from the heat, cover and let steep 20 minutes. Discard the tea bags. Pour the tea into a pitcher and add the mint syrup to taste. Refrigerate until cool.
• Serve the tea over ice. Garnish with lemon and mint, if desired.