Orange And Lemon Iced Tea Food

HONEY-CITRUS ICED TEA

Steps:

• Place tea bags in a teapot; add boiling water. Cover and steep for 3 minutes; discard tea bags. Pour tea into a pitcher. Peel and section 2 oranges and 1 lemon; add to tea. Stir in the orange juice, lemon juice and honey. Cover and refrigerate for 6 hours or overnight. Cut remaining orange and lemon into slices; freeze., Just before serving, strain and discard fruit from tea. Stir in ginger ale. Serve with frozen fruit slices and ice.

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.

ORANGE-AND-LEMON ICED TEA

Steps:

• Combine tea and mint in a large heatproof container. Pour 8 cups boiling water over; let steep 5 minutes. Discard tea bags and mint; stir in sugar. Let cool completely, then stir in orange and lemon juices. Refrigerate until chilled, at least 2 hours.
• Fill glasses with ice. Stir tea and pour into glasses. If desired, stir a shot of whiskey or gin into each. Garnish with citrus rounds and mint sprigs; serve immediately.

HOMEMADE ORANGE ICE TEA

Steps:

• Put the water in the pan and add the sugar.
• Bring the water to a boil and cook until the sugar is dissolved. Turn off the heat and put the tea bags in the water.
• Let stand for 15 minutes.
• Remove the tea bags and cool to room temperature.
• Put the tea, sparkling water and orange juice in a big bowl.
• Mix well and pour in the jar.
• Slice the orange, lemon and lime in wedges and put them with the ice tea.
• Add the sprigs of mint and ice cubes and serve.

LEMON-ORANGE ICED TEA

Steps:

• In a saucepan, bring 1 qt. of water to a boil. Remove from the heat. Add tea bags and mint; let stand for 10 minutes. , Discard tea bags and mint. Pour tea into a large pitcher. Add lemonade drink mix, orange juice and remaining water; stir well. Refrigerate until chilled. Serve over ice.

STRAIGHTFORWARD LEMON ICED TEA

Steps:

• Measure sugar and place in large mixing bowl with 1 cup lemon juice to disolve.
• Measure water and bring to a boil in a saucepan.
• Remove from heat and place tea bags in the pan to steep for no more than 5 minutes.
• Remove the bags and discard.
• DO NOT SQUEEZE tea bags (this crushes the leaves and releases the tanin which is bitter).
• Pour hot tea into sugar/lemon mixture and stir to mix well.
• Transfer into one gallon container and fill to the top with cold water.
• Refridgerate and serve over ice.
• optional lemon slices or mint leaves!
• Cool and refreshing.

LEMON-LIME ICED TEA

Steps:

• Add tea bags to boiling water. Steep for 3 minute Remove bags, then immediately add frozen lemonade and stir until completely dissolved. Sweeten with sugar or honey, if needed.
• Refrigerate at least until cold. Then stir in rum to taste.
• To serve, place a few ice cubes in a large pitcher. Thinly slice lemon and lime and add. Pour tea mixture overtop.

ICED TEA II

Steps:

• In a large saucepan, heat water to a rapid boil. Remove from heat and drop in the tea bags. Cover and let steep for 1 hour.
• In a large pitcher, combine the steeped tea and the sugar. Stir until sugar is dissolved, then stir in lemon juice. Refrigerate until chilled.

ICED LEMON & GINGER MINT TEA

Steps:

• Place tea bags, ginger, mint& sugar in saucepan.
• Pour in boiling water, cover, and let stand 10 minutes.
• Strain tea into large pitcher and stir in lemon.
• Refrigerate until cold.
• Pour into ice filled glasses and garnish with mint.

ORANGE AND LEMON ICE

Steps:

• Bring the sugar and the water to a boil.
• Boil 5-10 minutes, until the sugar is completely dissolved.
• Cool slightly and strain.
• Add the juices and rinds, stirring to mix well, or whirl in a food processor.
• Transfer the liquid to a glass bowl, and freeze to a mush.
• Use an electric mixer or a food processor to beat the frozen mixture until smooth.
• Pour into a container of your choice, and return to the freezer.
• Freeze until firm.

LEMON-ORANGE ICED TEA

Steps:

• In a large saucepan, heat water just until it comes to a rapid boil. Remove from heat and drop in the tea bags. Cover and let steep for about 20 minutes.
• In a 2 quart pitcher, combine the steeped tea, discarding the tea bags, and the sugar or Splenda. Stir until dissolved. Continue to cool to room temperature. Stir in lemon and orange juice. Refrigerate until chilled. Serve over ice.
• Tips:.
• I find it best not to add the citrus until the tea is completely cooled. Even better to chill the cooled citrus tea, as recommended, to let the flavors meld. Also, cooling too fast brings out the tannin, causing cloudy tea. Should any tea become cloudy, just add a little boiling water to clear it up.

ORANGE ICE TEA

Steps:

• Special equipment: a 60-ounce (7 1/2 cups) pitcher
• For the syrup: In a small saucepan, bring the orange juice and sugar to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and cool for 20 minutes.
• For the tea: In a small saucepan, bring the water to a boil. Add the tea bags and remove the pan from the heat. Allow the tea to steep and cool to room temperature, about 20 minutes. Remove the tea bags and discard. Pour the tea and syrup into a pitcher and refrigerate until ready to serve.
• To serve: Pour the sparkling water into the pitcher and add the orange slices. Pour the tea into 4 ice-filled glasses. Garnish with fresh mint, or basil, and serve.