or jelly (lavender and black tea in particular need to be
Bring 4 cups of water to a boil in a saucepan.
Add the tea bags; steep for 5 to 10 minutes. Stir in the remaining 2 cups water.
Serve over ice with fresh orange slices.
DD 12 Pomegranate Pizzazz tea bags, 6 spearmint tea bags, 3 licorice
Bring water to a boil in a large sauce pan. Add tea bags and mint and steep for 10 minutes.
Remove tea bags and mint. Add sugar and stir till dissolved. Pour in pitcher. Add cranberry juice. Stir and refrigerate. Garnish with mint leaves and fresh raspberries or cranberries. Can be made sugar-free by using light cranberry juice and Splenda instead of sugar.
Fill Coffee maker with water to 12 cups.
Put all 5 tea bags in bottom of pot.
Brew the water.
Shut warming plate off and allow pot to steep 5 minutes with teas bags in it.
Remove tea bags.
Pour into 2 quart sized pitcher.
Add enough water to fill to 2 quarts.
Add 1 tub of Crystal Light to pitcher and stir.
Refrigerate until cold or serve over ice when ready to enjoy.
If you like to garnish, add fresh raspberries to each glass and maye a thin slice of lemon.
ater so that the hot tea doesn't burn the bottom
Boil 2 cups water.
Place tea bags in gallon pitcher.
Pour boiling water over tea. Steep for 5 minutes.
Remove tea bags and fill pitcher with water. Sweeten to taste.
Place tea bags in a 4 Cup glass measuring cup.
Add baking soda.
Fill with water past 4 Cup line to about 4 1/4 cups.
Cover thightly with aluminum foil for 15 minutes.
Remove / drain tea bags.
Add sugar to a seperate large picture.
Add hot tea concentrate to picture.
Stir until sugar is completely melted.
Add ice to picture.
Serve immediately or store in refridgerator.
Heat water to boiling.
Add tea, cloves and cinnamon.
Brew strong.
Steep 5 minutes more than instructions call for and add remaining ingredients.
Mix and chill or heat.
Serve with orange slices as garnish.
Good served hot or cold.
Boil the tea bags in 4 cups water.
When ready, pour into 2-quart pitcher.
Add juice and fill to top with water.
Serve over ice.
Sugar is optional.
edium saucepan, combine honey, water, tea, vanilla, ginger, cinnamon and allspice
ith the crust mix (this recipes makes enough to fill a
To convert recipes, substitute for each cup of white flour:
For any of the flavors, boil the water in a large saucepan.
When the water comes to a rapid boil, turn off the heat, put the tea bags into the water, and cover.
After the tea has brewed about 1 hour, pour the sugar or sweetener into a 2 quart pitcher, then add the tea.
The tea should still warm, so the sugar or sweetener will dissolve easily.
Add the flavoring ingredients (plus additional water if needed to bring the tea to the 2 quart line).
Chill.
aucepan, boil water.
Place tea bags into a glass 2
our over the tea leaves.
Let the tea steep for 10
Steep the tea in about 2 cups boiling water for 2-3 mins. Strain tea leaves. Cool tea slightly then refrigerate.
Thinly slice 1 of limes and squeeze the juice from the other. Add the white vermouth and lime juice to the green tea. Place ice cubes in 6-8 cocktail glasses and add 2-3 mint leaves to each. Add the tea mixture and serve immediately.
*NOTE: I used three tea bags of Traditional Medicinals brand Organic Green Tea with Ginger. The original recipe specified six tea bags and three full tablespoons of honey. I toned it down a little.
Brew the tea and let steep for 10 minutes; covered. Remove tea bags, allow tea to cool down then refrigerate.
Place all ingredients in a blender and process until smooth.
Rinse teapot in boiling water (to heat the pot). Pour out water. Quickly add tea, mint leaves and sugar to the pot, then add boiling water and swirl the pot gently a few times to dissolve the sugar. Replace lid (cover pot with a towel or a tea cozy if you're serving hot tea) and allow to steep for 5 minutes.
2. Pour tea through a strainer into serving cups. Or, cool to room temp and chill if you're serving it as iced tea. Serve with a mint sprig in or on top.
rom the heat, add the tea bags and let steep for