Iced Tea Bars 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

ICED TEA BARS

Steps:

• Preheat the oven to 350 degrees. Use 1 teaspoon of butter to coat a 9-by-11-inch baking pan. In a bowl, combine 1/2 cup of the butter with 1 cup of flour until mixture comes together to form a ball. Press the dough evenly into pan. Bake for 15 minutes. Remove from oven. Lower temperature to 300 degrees.
• Combine the remaining 2 tablespoons flour, the eggs, salt, vanilla, brown sugar, coconut and pecans. Spread over the crust. Bake until lightly browned, about 20 minutes. Remove from oven and cool.
• Melt the remaining 2 tablespoons of butter. Whisk in the powdered sugar, the orange and the lemon juices. Spread the glaze over the cookies. Cut into 1-inch squares and serve. Do not freeze. Store in a cool place for up to 3 days.

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.