California Iced Tea Food

PERFECT ICED TEA

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

CALIFORNIA ICED TEA

Steps:

• Shake in a cocktail shaker and strain into a pretty glass.
• Garnish with an orange slice.

CALIFORNIA ICED TEA

Steps:

• Pour all ingredients into a large glass; stir well.
• Fill with ice and serve.

HERBAL ICED TEA

Steps:

• Steep the 8 tea bags in 4 cups of boiling water for about 10 minutes. Discard the tea bags. Combine the tea with the apple juice and refrigerate until cold. Serve over ice.

CALIFORNIA ICED TEA

Steps:

• Steep the 4 tea bags in 4 cups of boiling water for 10 minutes. Discard the tea bags and allow the tea to cool.
• Combine the lemon juice, sugar and 4 cups of cold water in a large pitcher. Add the tea and lemon slices. Serve over ice.

CALIFORNIA ICE TEA

Steps:

• Place the tea bags in a 2-cup glass measuring cup and add the boiling water. Allow to steep for 10 minutes, then discard the tea bags.
• Pour the iced tea into a large pitcher and add the lemon juice, sugar syrup and bourbon.
• To serve, fill highball glasses half full with ice and pour in the drink mixture. Garnish with a half-round of lemon and serve ice cold.

HIBISCUS ICED TEA

Steps:

• In a saucepan, bring water to a boil. Remove from the heat. Add hibiscus flowers and let stand 5 minutes. Strain tea. Serve in chilled glasses over ice.

CALIFORNIA ICE TEA BY INA GARTEN (BAREFOOT CONTESSA)

Steps:

• Steep the 4 tea bags in 4 cups of boiling water for 10 minutes. Discard the tea bags and allow the tea to cool.
• Combine the lemon juice, sugar and 4 cups of cold water in a large pitcher. Add the tea and lemon slices. Serve over ice.