Cherry Iced Tea Food

CHERRY ICED TEA MOCKTAIL

Steps:

• Speed peel the zest of 1 orange into a heatproof jug or pitcher. Add the tea bags, 1 tablespoon of sugar and 600ml of just-boiled water, stir, then leave to steep for 5 minutes.
• Remove the teabags and pour in 500ml of cold water, then leave to cool to room temperature, before placing the jug in the fridge for at least 1 hour.
• Meanwhile, to make the cherry syrup, wash and pit the cherries, placing them in a medium saucepan as you go. Add the remaining sugar, squeeze in the juice of the peeled orange and simmer on a medium heat for 10 minutes, or until the cherries are soft and syrupy.
• Turn off the heat and mash the cooked cherries with the back of a spoon, then pour it through a coarse sieve into a large bowl, pushing all the juice through with the back of a spoon, discarding the pulp.
• Set aside to cool completely.
• When you're ready to serve, add the cherry syrup and apple cider vinegar to the iced tea and stir well. If you like it sweeter, you could add a little honey, if you like.
• Fill 6 tall glasses with ice cubes and orange slices, pour over the cherry iced tea and serve.

CHERRY LIMEADE SWEET TEA

Steps:

• In a Dutch oven, bring water to a boil; remove from heat. Add tea bags; steep, covered, 10 minutes. Discard tea bags. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; cool completely., Add limeade concentrate and cherry juice to tea. Serve over ice with lime wedges and cherries.

BLACK CHERRY ICED TEA

Steps:

• Bring water to boil in a medium-sized pot.
• Add cherries, sugar, lemon juice, and star anise.
• Simmer for 15 to 20 minutes, until the cherries are almost falling apart.
• Turn off heat, mix in black tea, and let stand for 1 hour to cool.
• Strain liquid through a fine mesh sieve, mashing the cherries with a wooden spoon to extract more liquid.
• Discard solids.
• Transfer liquid to a pitcher and refridgerate until ready to serve.

CHERRY TEA

Steps:

• Blend all ingredients together well.and store in an airtight container.
• Makes 5 cups of dry mix.for tea.
• Stir in 1-2 tbls of tea mix and 1 cup hot or cold water.

CHERRY ICED TEA

Steps:

• Pour the tea over ice in a tall glass. Add the cherry soda and ice cream. Garnish with a fresh cherry.

CHERRY MINT ICED TEA

Steps:

• Steep the loose tea and mint in the 5 cups of boiling water for 20 minutes.
• Strain the tea mixture and allow to cool on the counter till needed.
• Add the sugar to the remaining 3 cups of boiling water.
• Stir until the sugar is all dissolved.
• Pour the sugar water into a pitcher and place on the counter to cool.
• Once the sugar mixture has cooled add the fruit juices, followed by the tea mixture.
• Chill in the fridge, stir well and serve in a tall glass over ice.
• Garnish with a lemon slice.

BLACK CHERRY ICED TEA

Steps:

• Mix tea and soft drink mix together well and store in air tight container.
• To make iced tea, use 1/4 cup of mix per quart of water.
• Serve over ice cubes.

BLACK CHERRY ICED TEA

Steps:

• Bring the water to a boil in a large saucepan. Add the black cherries, sugar, lemon juice, star anise and the vanilla bean with its seeds.
• Simmer the cherries over low heat for 15 minutes, crushing them against the side of the pan with a wooden spoon. Remove the cherries from the heat, cover and let stand for 1 hour.
• Strain the cherry juice through a fine sieve into a clean saucepan, pressing on the solids.
• Discard the solids. Bring the cherry juice to a boil over moderate heat. Remove from the heat, add the tea bags and let steep for 5 minutes. Discard the tea bags and let cool to room temperature.
• Transfer the cherry tea to a large pitcher and refrigerate until chilled or for up to 2 days. Serve the tea over ice, garnished with mint sprigs.