Quick Lemon Iced Tea By The Glass Food

FRESH LEMON ICED TEA

Steps:

• Juice 3 lemons.Use a citrus juicer to make juicing the lemons easier. Make sure to strain out the pulp and seeds. Set aside.
• Bring 4 cups of water to a simmer and turn off heat.I use my electric kettle and set the water temperature to 180°F. Use filtered water if possible for the best tasting iced tea.
• Put tea sachets into pitcher and add hot water.
• Steep for 5 minutes then discard tea sachets.
• Stir sugar into the hot tea until completely dissolved.
• Add ice to pitcher and close with leakproof lid. Shake for 15 seconds.If you're using a leakproof pitcher, close the lid and turn the entire pitcher upside down then right side up 15 times.
• Add lemon juice and shake.After pouring in the lemon juice, close the lid again and shake to fully incorporate the lemon juice with the iced tea.
• Pour tea into cups with ice lined with lemon slices.Line the inside of the cups with 3 thin lemon slices then add the ice before pouring in the iced tea.

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.

SPIKED LEMONY ICED TEA

Steps:

• Cut a few thin rounds of lemon and reserve for garnish. Zest 2 tablespoons of zest from the remaining lemons, then juice the lemons (you'll need 4 tablespoons of juice; reserve any additional juice for another use).
• Make the ice cubes: Stir the lemon zest, 2 tablespoons of the lemon juice, 2 tablespoons of the sugar and the hot water in a heatproof liquid measuring cup. Pour the liquid into a standard ice cube tray and freeze.
• Make the cocktail: In a mixer, shake together the tea, whiskey, 2 tablespoons lemon juice and remaining 2 tablespoons sugar. Shake and set aside for the sugar to melt.
• Serve: Arrange a few ice cubes in 2 glasses. Add a couple of ice cubes to the mixer and shake. Pour half of the cocktail mix into each. If you like, run the edge of the glasses with the lemon slices. Garnish the glass with the slices.

ROSIE O'GRADY'S MINTY LEMON ICED TEA

Steps:

• Simple Syrup:.
• In a small saucepan, combine the sugar, water, and 8 mint sprigs and bring to a boil. Simmer the mixture over moderate heat until the sugar dissolves.Remove from the heat and let cool slightly, about 10 minutes.
• Strain the mint syrup into a blender and puree with the 1 cup of mint leaves.
• In a large saucepan, bring the cold water to a boil. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the tea bags and let cool to room temperature. Transfer to a bowl and refrigerate until chilled.
• Pour the tea into a pitcher, add the lemon juice and stir in 3/4 cup of the mint syrup, or more to taste; refrigerate the remaining syrup for later use. Serve in 8 tall glasses over ice, garnished with a mint sprig and a slice of lemon.
• MAKE AHEAD The iced tea can be refrigerated in a covered pitcher for up to 2 days. NOTES To make the tea faster, steep the tea bags in 4 cups of boiling water for 10 minutes; then stir in 4 cups of ice water. Proceed with the recipe.

SWEET LEMON ICED TEA

Steps:

• Measure sugar and place in large mixing bowl with 1 cup lemon juice and baking soda. Stir to blend. Bring water 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, being sure not to squeeze the bags. This can release the tannin which causes your tea to taste 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. Refrigerate and 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.

FLAVORFUL LEMON ICED TEA

Steps:

• In a large measuring cup, place tea bags and pour boiling water over; steep for 6 to 10 minutes.
• Remove the sachets, squeezing out any liquid and discard them. Pour in a large pitcher and add sugar; stir until dissolved. Add cold distilled water and lemon juice, stir well. Cover and transfer to the fridge for 3 hours or until chilled. Yields 5 ½ cups.

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.

QUICK LEMON ICED TEA - BY THE GLASS

Steps:

• Place water in a microwave-safe measuring cup and microwave on high for 2 1/2- 3 minutes, or until water just begins to boil.
• Place tea bags in hot water and allow to steep for approximately 4 minutes.
• While mixture is steeping, fill a 20 ounce drinking glass to just below the top with ice cubes and squeeze lemon over the top of the ice.
• Pour steeped tea over glass of ice and gently mix lemon with tea.
• Serve cold, sweetened if you desire.