Easy 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

EASY ICED TEA

Steps:

• Put the tea bags, sugar, honey and 1.5 litres water in a large jug. Leave to infuse for 10 mins, then remove and discard the tea bags. Chill until ready to serve.
• Stir in the lemon juice, lemon slices, orange slices and mint leaves. Fill the jug with plenty of ice and stir again.
• Fill tall glasses with ice and pour over the iced tea, then serve with extra honey to taste.

EASY HOMEMADE ICED TEA

Steps:

• Pour the boiling water over the tea bags and allow to brew for 5 minutes. Remove the tea bags and allow to cool. To speed up the cooling process, add some ice to the brewed tea.
• Once cool, pour the cooled tea into a large jug and top with the fruit juice. Add ice and fruit of your choice and serve.

PERFECT ICED TEA

Steps:

• Bring 2 cups of water up to a full roiling boil. Pour the water over the tea bags in a pitcher and let sit, without stirring, until cooled to room temperature. If pouring the water into glass pitcher, drop in a large metal spoon and pour the hot water over the spoon to absorb the heat and prevent the pitcher from cracking.
• Remove the tea bags without squeezing and add the remaining 2 cups of cold water. Sweeten and garnish as desired and serve over plenty of ice.
• Makes 4 cups.

THE BEST LEMON ICED TEA

Steps:

• Place green tea bags and black tea bags in a 1-gallon glass jar. Pour boiling water over tea bags; steep for 30 minutes.
• Remove tea bags; stir in sugar and lemonade concentrate until dissolved. Fill jar to the top with cold water; stir in lemon juice. Chill in the refrigerator until cold. Serve over ice.

LONG ISLAND ICED TEA

Steps:

• In a cocktail mixer full of ice, combine vodka, gin, rum, triple sec and tequila. Add orange juice and cola. Shake vigorously until frothy. Strain into a Collins glass filled with ice, and garnish with wedge of lemon.

ICED TEA

Steps:

• Bring 10 cups water to boil. Add all the tea and steep 5 minutes.
• In a container large enough to hold tea and ice, put lots of ice. Add lemon and orange slices and pour steeped tea over ice.
• Squeeze in the orange and lemon halves and add mint sprigs.
• Serve - over ice, if desired - in tall glasses decorated with lemon twists and mint.

SIMPLE ICED TEA

Steps:

• I use a little tea kettle for this. I put water in the kettle, and then add the tea bags and get the water to boiling. Take the kettle off the heat, and add the baking soda (it will foam over so make sure it's not over the burner or too full). Let it set and cool off.
• I put mine in a pitcher in the fridge (some times with ice; some times just as is). It's almost black in color, and very strong. You need maybe 1 tbs. in a glass of water/ice, depending on how strong you want your tea. It keeps, without having that nasty taste, for well over a week (i've actually kept it almost 2 weeks and it's still delicious). Just remember it's VERY strong, and you need very, very little added to your water.