Iced Tea Concentrate Food

SWEET TEA CONCENTRATE

Steps:

• Remove peels from lemons; squeeze fruit, reserving 1/3 cup. Save remaining juice for another use., In a large saucepan, combine sugar and water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until sugar is dissolved, 3-5 minutes, stirring occasionally. Remove from the heat; add tea leaves and lemon peels. Cover and steep for 15 minutes. Strain tea, discarding tea leaves and lemon peels; stir in lemon juice. Cool to room temperature., Transfer to a container with a tight-fitting lid. Store in the refrigerator for up to 2 weeks., To prepare tea: In a tall glass, combine water with 1/4 cup concentrate; add ice.

LAVENDER ROOIBOS

Steps:

• Heat water in medium size pot until it begins to boil.
• Turn off heat and add rooibos and lavender.
• Steep 20 minutes.
• Strain into a quart-size Mason jar.
• Add vanilla and honey and stir to mix.
• Cover and refrigerate for up to 1 week.
• Create a ratio of one part concentrate to two parts water or milk.
• For a sweeter, stronger tea, dilute 1:1.
• Heat and serve.
• Adjust the ratio of concentrate to water/milk to your liking.

LEMONADE ICED TEA

Steps:

• In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags. Stir in sugar and lemonade concentrate. Cover and refrigerate until chilled. Serve over ice. If desired, garnish with lemon slices.

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.