Rooibos Fresh Apple Ginger And Lemon Iced Tea Food

20 TEAS TO BREW AT HOME

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a home-brewed tea in 30 minutes or less!

MINT AND LEMON ICED TEA

Steps:

• In a large pot over high heat bring 12 cups water to a boil. Remove from heat.
• Add sugar, mint and tea bags, stirring until sugar dissolves. Steep for 1 hour. Discard tea bags and mint.
• Stir in lemonade concentrate and remaining water (4 cups).
• Pour into pitchers and chill for at least 3 hours before serving.
• Serve over ice and garnish with lemon slices and mint sprigs.

ROOIBOS, FRESH APPLE, GINGER AND LEMON ICED TEA

Steps:

• Boil water and pour over rooibos teabags in a teapot or jug. You'll see the lovely red colour developing immediately.
• Allow rooibos infusion to cool down and transfer to fridge, with tea bags remaining - you really want to extract the most out of this healthy tea.
• Juice apples with ginger and lemon and chill in fridge. (Use freezer for the juice and rooibos to shorten time between making and serving.).
• To serve, fill each glass with about two-thirds rooibos and one-third juice, adjusting according to your guest's taste for sweetness. Stir and enjoy this healthy iced rooibos tea!

FRESH GINGER AND LEMON SODA

Steps:

• Combine the sugar and water in a medium saucepan set over medium heat. Bring to a boil and use a wooden spoon to stir occasionally until the sugar is completely dissolved, about 2 minutes. Turn off the heat and set the simple syrup aside to cool for 5 minutes.
• In a blender jar, combine the ginger and sliced lemon; add the warm simple syrup and place a lid on the blender. Begin blending on the lowest speed until the ginger and lemon are roughly chopped, about 1 minute. Turn off the blender and let the ginger-lemon syrup steep for 10 minutes. Repeat, this time blending the ginger-lemon syrup on medium speed for 1 minute before turning the blender off and steeping for 10 minutes more.
• Strain the ginger-lemon syrup through a fine-meshed sieve lined with 2 layers of water-moistened cheesecloth, set over a medium bowl, using a rubber spatula to help push the mixture through.
• Fill a glass with ice, add 3/4 cup seltzer water. Top with ¼ cup ginger-lemon syrup and use the spoon to stir. Adjust the flavor with more ginger-lemon syrup or seltzer as needed. Garnish with a lemon wheel.
• The remaining ginger-lemon syrup can be stored in an airtight container for up to 1 week.

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.

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.