n large saucepan. Add loose tea to boiling water and remove
Steep the tea bags in the boiling water for 10 minutes. Discard the tea bags and allow the tea to cool to room temperature.
To prepare the drinks, fill 4 glasses with ice cubes and pour 1 cup of lemonade into each glass. Carefully pour 1 cup of cooled tea into each glass so that it floats on the lemonade.
Put the sugar into a pan with 4 cups of water and make it into simple syrup (simmer it). Turn off the heat and add teabags and cover.
Juice the lemons into serving pitcher.
Add ice to the lemon juice. Add 1/3 of the simple syrup tea. Taste it. Keep adding tea syrup to taste.
Put the sugar into a pan with 2-3 cups of water and make it into simple syrup. Turn off the heat.
Juice the lemons into serving pitcher.
Make the cover the tea bags with 4 cups of water. Wait until it cools.
Pour the tea into the lemon juice. Add 1/3 of the simple syrup. Taste it. Keep adding simple syrup to taste.
Add water to make 2 quarts.
ayer:
Heat the unsweetened tea in a small pot over
dissolve the sweetner and the tea in the lemon juice.
stir in the water.
chill overnight to blend flavors.
Combine lemonade and iced tea in a highball or tall glass. Add ice and stir until chilled.
Pour the iced tea and lemonade into an ice-filled glass; stir to mix.
Place ice in a tall glass.
Fill half full with lemonade and top with iced tea.
Sweeten to taste.
Boil a liter of water.
Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
Add the tea leaves and add 1/4 cup boiling water.
Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
Add the orange flower blossoms, mint leaves and the sugar.
Fill the pot with 1/2 liter (about 2 cups) boiling water.
Leave combined tea mixture to steep for five minutes.
Gently stir the tea, pour into small tea glasses and serve.
In a small pan bring water and basil leaves to boil.
Lower the heat and allow to brew for 3-4 minutes.
Now add the tea leaves or tea bags and sugar to your taste and bring to a boil.
Turn off the heat and strain the tea into cups and add milk as per your taste.
Add anise seeds to 2 cups boiling water
Place 2 tea bags into 2 cups boiling water
*Steep both for 12 minutes and strain anise liquid into tea water
Each cup - garnish with walnuts.
Bring 1 quart water to a boil. Remove from stove; add tea bags and steep 30 to 45 minutes. Take a gallon jug and fill with about a quart of water. Add sugar, lemonade and tea. Stir well and fill remainder of jug with water. Refrigerate. This may be made several days in advance to chill thoroughly. It keeps well for a week in the refrigerator without clouding.
Combine the milk, tea and sugar in a small saucepan and bring to a boil.
Wash a thumb-sized piece of fresh ginger. Pound until flat - juice should begin to ooze.
Add the ginger to the milk-tea mixture when it begins to boil.
Reduce the heat, letting it all simmer for 2-3 minutes.
Fill large pan 80% with water and bring to rapid boil.
add tea . boil two minutes.
add rounded tbs. chai masala, cinnamon, ginger, cardamom. boil 5-10 minutes, stirring occasionally.
add sugar. bring to soft boil, adjust heat to medium ( do not allow to boil over!).
add milk. allow to heat just under boiling. remove from heat. cool two minutes.
pour into cups using tea strainer. serve very hot.
Mix ingredients together according to instant tea recipe and serve.
Fill a quart Mason jar with ice. Add the rum, vodka and gin, lemon juice or lemonade, iced tea and simple syrup. Stir thoroughly, taste and adjust sweetness if needed; garnish with a slice of lemon and sprig of mint. As always, drink responsibly.
Chill tea before using.
Garnish with cherries and orange slices.
A favorite in Long Island.
Yields 1/2 gallon.
Mix ingredients with ice and serve.
Place tea bags in a medium bowl. Add 1/2 cup boiling water. Let steep 4 minutes. Squeeze excess water from tea bags then discard tea bags. Place mint sprigs in large pitcher; mash with muddler or handle of wooden spoon until slightly bruised. Pour in tea, lemonade and vodka. Cover and chill. Fill 8 highball glasses with ice. Divide tea mixture over glasses. Serve with lemon slice or wedge. Can be made one day ahead.