GINGER LEMON ICED TEA
Ginger Lemon Iced Tea - so so refreshing! With the sour lemon, strong ginger and paired with a little bit of mint, it's Summer in a glass.
Provided by Stine Mari | Ginger with Spice
Categories Drinks
Time 5m
Number Of Ingredients 6
Steps:
- Boil 1 liter of water and pour into a heat resistant mug, add in 4 bags of black tea.
- Add in the zest* of one lemon, grate a knob of ginger and add two sprigs of mint. Muddle it a bit to release the juices. If you don't want such a strong ginger flavor, just don't grate it and slice it instead.
- When lukewarm - add in honey and juice of one lemon. Remove the tea bags. Stir and give it a taste. Adjust amount of honey to your own liking.**
- Run the iced tea through a sift to remove all zest and ginger pieces. Set in the refrigerator until it's cold. Serve with lemon slices, mint sprigs and ice cubes.
Nutrition Facts : Calories 72 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 cup, Sodium 11 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
LEMON ZINGER ICED TEA
Skip the soda and artificially flavored iced tea and make your own healthier natural blend using our simple formula.
Provided by Shifra Klein
Categories Drinks
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- 1. Place tea bags, water, apple juice and ice in an 8-cup pitcher. 2. Add lemon slices and serve immediately. Can add other flavors such as mint tea, limes, mint leaves, raspberries (picture), blueberry tea, blueberries, basil, black tea, or orange slices. Recipe published in JOY of KOSHER with Jamie Geller Magazine Fall 2012 SUBSCRIBE NOW
Nutrition Facts :
RED ICED TEA
Iced tea with orange and lemon slices is one of Martha's favorite summer drinks.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Serves 6
Number Of Ingredients 7
Steps:
- Bring 4 cups water to a boil. Add tea bags and steep for 4 to 6 minutes. Remove and discard tea bags. Add remaining 2 cups water. Refrigerate until cold, at least 1 hour.
- Fill a large pitcher with ice. Add orange and lemon slices and chilled tea. Pour into glasses with ice, and garnish with mint.
THE BEST LEMON ICED TEA
This is the best iced tea I've ever tasted. It comes very close to the Good Host® brand we Canadians are used to.
Provided by WANDAREN
Categories Drinks Recipes Tea Iced Tea Recipes
Time 1h5m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 25.7 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 3.9 mg, Sugar 24.8 g
ICED TEA
Provided by Martha Stewart
Categories Drink Recipes
Yield Makes about 8 cups
Number Of Ingredients 7
Steps:
- Place tea bags in a 2-quart heatproof pitcher; pour in boiling water. Let steep for 10 minutes; carefully remove teabags, and discard. Let cool to room temperature. Stir in sugar and lemon juice. Pour over ice, and garnish with mint. Serve immediately.
LEMON AND RED ZINGER ICED TEA
This is a recipe that I saw on an episode of the Barefoot Conestessa that looked like it would be very refreshing.
Provided by DaisyGirl
Categories Beverages
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Steep the 4 tea bags of lemon zinger and red zinger together in 4 cups of hot water. Allow them to steep for awhile.
- Remove tea bags and add 4 cups of apple juice to the tea.
- Chill and serve with ice if desired. Garnish with lemon slices for an extra touch.
Nutrition Facts : Calories 58.3, Fat 0.1, Sodium 6.1, Carbohydrate 14.5, Fiber 0.1, Sugar 13.5, Protein 0.1
LEMON GINGER TEA
Steps:
- In a saucepan bring water to a boil. Add lemon juice, the squeezed lemon, and ginger. Let steep about 20 minutes. Stir in honey. Line a strainer with a thin wet cloth and strain tea into a pitcher. Chill thoroughly and serve on ice with thin slices of lemon and lime.
LEMON BERRY ZINGER COCKTAIL
Steps:
- In a small saucepan over medium heat, stir together the sugar, 1/4 cup water, and lemon juice and zest. Bring to a simmer and stir to completely dissolve the sugar. Remove from the heat and cool completely.
- In a large pitcher, stir together the brewed tea with the lemon simple syrup and 1 cup cold water. Stir in the bourbon if using and pour over crushed ice in glasses.
HERBAL ICED TEA
Steps:
- Steep the 8 tea bags in 4 cups of boiling water for about 10 minutes. Discard the tea bags. Combine the tea with the apple juice and refrigerate until cold. Serve over ice.
RED ZINGER TEA JELLY
Adapted from Southern Living. Recipe requires knowledge of hot water canning or you can make these refrigerator jellies by storing in the fridge up to three months (as opposed to putting up in your cupboard). I haven't tried this yet. Note: The original version claimed to produce 12 half pint jars, but the amounts seem to indicate only perhaps 3 or 4 half pint jars. Once I have tested this I will update the servings with the correct amount.
Provided by HeatherFeather
Categories Jellies
Time 1h30m
Yield 3-4 half pint jars
Number Of Ingredients 7
Steps:
- Boil water in a large pot.
- Remove from heat, add tea bags and let steep 20 minutes, covered; discard tea bags when done.
- Pour orange juice into a mesh strainer (set right over a saucepan) to remove pulp.
- Add brewed tea, sugar, orange rind, and orange liqueur and bring to a boil.
- Boil, stirring constantly, for 2 minutes, then remove from heat.
- Let cool 5 minutes.
- Stir in liquid pectin, then return to a boil.
- Once it boils, continue boiling 1 minute while sitrring, and skim off any foam with a metal spoon.
- Pour into hot, sterile canning jars up to 1/4 inch from the top.
- Wipe jars rims, cover with hot sterile lides, screw on bands.
- Process in a hot water canning bath 5 minutes or store in fridge up to 3 months.
Nutrition Facts : Calories 790.3, Fat 0.1, Sodium 6.5, Carbohydrate 203.7, Fiber 1.1, Sugar 201.3, Protein 0.2
LEMON-GINGER ICED TEA
This Arnold Palmer has just a little kick to it because of the ginger. But it's so good! It's not intended to be a syrupy, sweet tea, so don't load it with sugar. Keep the taste of the ginger as the focal point.
Provided by Paula
Categories Drinks Recipes Tea Iced Tea Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Bring water to a boil; add lemon-ginger tea bag. Let steep for 5 minutes. Sweeten with sugar and allow to cool.
- Mix lemon-ginger tea and orange pekoe tea together and serve over ice.
Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.4 g, Sodium 17.2 mg, Sugar 1 g
ICED LEMON GINGER TEA
Steps:
- Peel gingerroot and cut crosswise into thin slices. In a medium saucepan boil water, gingerroot, honey, sugar, and zest, stirring, until sugar is dissolved. Remove pan from heat and steep "tea" covered, 45 minutes. Uncover tea and cool completely.
- Remove gingerroot and zest with a slotted spoon and discard. Transfer tea to a pitcher and stir in lemon juice. (Chill tea, covered, until cold and up to 2 days.)
- Serve tea over ice in tall glasses and garnish with lemon slices.
ICED CITRUS SUN TEA
Categories Tea Non-Alcoholic Citrus Picnic Backyard BBQ Iced Tea Shower Party Gourmet Drink
Yield Makes about 4 cups.
Number Of Ingredients 10
Steps:
- To make the tea:
- Fill an ice-cube tray with orange juice and freeze, uncovered, until solid, about 4 hours. Orange ice cubes may be made 1 week ahead and kept frozen in a plastic bag.
- In a pitcher combine tea bags and water and let tea stand at room temperature 4 hours.
- Remove tea bags and chill tea, covered, until cold, about 30 minutes.
- Cut half of lemon and lime into slices and squeeze remaining halves into tea. Stir syrup and all fruit slices into tea. Serve tea over orange juice ice cubes in tall glasses.
- To make the simple syrup:
- In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered. Makes about 2 cups.
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