Iced Tea Syrup 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

PEACH ICED TEA

Steps:

• Tip the sugar into a pan with 250ml water. Bring to the boil slowly, ensuring the sugar is fully dissolved. Add the chopped peaches and cook until very soft. Remove from the heat, mash the peaches with a fork, and leave to infuse for 1 hr.
• Sieve the syrup through a fine sieve into a jug, mashing the fruit to release all the liquid. The syrup will keep in the fridge for one week.
• Put the teabags in a large heatproof jug and pour over 2 litres boiling water. Leave to steep for 4 mins, then carefully remove the teabags. Leave to cool, then transfer to the fridge until chilled.
• Stir the peach syrup into the iced tea with some ice, or pour a little of the syrup into tall glasses and add the tea. Top up with more water, sparkling water or ice. Add peach slices to serve.

SIMPLE SYRUP FOR ICED TEA

Steps:

• Bring sugar and water to a boil in a small pan. Reduce heat, and simmer for 5 minutes, stirring to dissolve the sugar. Let cool.

ICED TEA SYRUP

Steps:

• Bring water to boiling; remove from heat then add tea bags.
• Steep 15 minutes; discard tea bags (do not squeeze for the tea will become bitter).
• Add sugar and baking soda; stir to dissolve.
• Add to mixture the lemon juice.
• To serve: pour enough tea syrup to taste in tall iced tea glass filled with ice cubes. Fill remainder of glass with water. Enjoy!

STARBUCKS LONDON FOG

Steps:

• Bring the water to a boil. When the water is boiling, pour it into a large mug.
• Add the tea bags and steep for 3 to 5 minutes. Remove the tea bags.
• Meanwhile, heat the milk in the microwave for about 30 seconds to 1 minute.
• When the milk is hot, froth it using a milk frother or by shaking the milk in a jar with a lid until it has doubled in size. If you use a jar to shake the milk, be sure to fasten the lid well and shake for about 30 seconds.
• Pour the vanilla syrup into the tea, and stir.
• Pour the frothed milk into the tea and spoon any remaining milk froth on top.

TEA SIMPLE SYRUP RECIPE

Steps:

• Gather the ingredients.
• In a small saucepan, bring the water to the usual steeping temperature you'd use to steep the tea you're planning to flavor your syrup with. For example, a black tea would need boiling or nearly boiling water, but a green tea would only need simmering water.
• Steep for the usual amount of time. For example, four to five minutes for an Earl Grey simple syrup, or two to three minutes for a green tea simple syrup.
• Strain out and discard the tea leaves and bring the tea to a rolling boil over high heat.
• Stir in the sugar until it is dissolved completely.
• Reduce heat to medium and stir often, until the mixture has reduced to half its original volume, about 12 minutes.
• Remove from heat and allow to cool slightly.
• Pour into a very clean jar with a tight-fitting lid. Keep refrigerated. The simple syrup has a shelf life of about 6 months.