PERFECT ICED TEA
Provided by Food Network Kitchen
Time 4m
Yield 8 cups
Number Of Ingredients 0
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
BERRY, MELON AND MINT ICED TEA
Provided by Giada De Laurentiis
Categories beverage
Time 3h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring 5 cups water and the sugar to a boil in a heavy large saucepan. Stir until the sugar dissolves. Add the mint. Remove the pan from the heat and add the tea bags. Let the tea steep for 10 minutes. Cool the tea to room temperature. Strain the tea into a large pitcher or bowl.
- Blend the watermelon and strawberries until smooth in a blender. Stir the fruit mixture into the tea. Add the lemon juice, peppermint and salt. Chill the tea until very cold, at least 2 hours and up to 1 day. Before serving, add chilled prosecco if using.
- Put a few ice cubes into each of the 6 glasses or water goblets. Add some watermelon, strawberries and the blackberries to each glass. Pour tea into each glass and garnish with mint sprigs and serve, passing lemon wedges.
VERY BERRY ICED TEA
Dress up instant tea mix to create a colorful cooler.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- In 2-quart pitcher, mix all ingredients except raspberries. Stir in raspberries.
- Serve tea over ice in glasses.
Nutrition Facts : Calories 50, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg, Sugar 9 g, TransFat 0 g
VERY BERRY TEA SMOOTHIE
Summer's best berries meet up with banana, pineapple, mint, and black tea in this light and colorful smoothie. A splash of lemon juice adds just the right brightness to the mix.
Provided by 1-800-FLOWERS
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Combine tea, berries, pineapple, banana, lemon juice, mint, and honey in a blender. Blend until smooth.
Nutrition Facts : Calories 298.3 calories, Carbohydrate 77.3 g, Fat 0.6 g, Fiber 6.5 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 11.3 mg, Sugar 36.1 g
BERRY ICED TEA
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.
BLUEBERRY ICED TEA
I enjoy coming up with new ways to use my slow cooker in the kitchen. Serve this blueberry iced tea over ice and garnish with extra blueberries or, for fun, freeze blueberries in your ice cubes! -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Time 3h10m
Yield 11 servings.
Number Of Ingredients 7
Steps:
- In a 5-qt. slow cooker, combine water, blueberries, sugar and salt. Cover and cook on low heat 3 hours. , Turn off slow cooker; add tea bags. Cover and let stand 5 minutes. Discard tea bags; cool 2 hours. Strain and discard blueberries. Pour into pitcher; serve over ice cubes. If desired, top each serving with additional blueberries, lemon slices and fresh mint leaves.
Nutrition Facts : Calories 73 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
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