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.
Fill large chilled glass with crushed ice. Squirt lemon over ice. Pour in schnapps and fill glass with iced tea and peach tea. Garnish with peach or lemon slices and serve at once.
In a large pitcher, pour in the water. Add iced tea mix and stir until well dissolved. Refrigerate until ready to serve. Add carbonated drink, stir and pour over crushed ice in tall glasses. Tasty!
Add ice to glass.
Pour in iced tea.
Add a slice of lemon for a bitter sweet experience.
Make 1 gallon of iced tea according to mix instructions; add Tropicana Twister orange raspberry frozen concentrate and 1 can water.
Then add ice.
Fill 4 tall glasses with ice cubes.
To each glass add 1 oz of whiskey, a spritz of soda and top with sweet iced tea. Stir to combine and garnish with a lemon slice.
Combine ice, iced tea, coconut syrup, cream or half-and-half in a cocktail shaker or a jar with a lid.
Shake until cold and frothy. Pour into a tall iced tea glass.
rom the heat, add the tea bags and let steep for
Place all ingredients except tea in a food processor and process until very smooth.
Strain through a fine sieve or cheesecloth.
Whisk into tea.
Some people prefer more sugar Serve over ice.
Stir first 3 ingredients together, add splenda to taste if desired, and chill in the refrigerator until ready to serve.
Garnish with lemon slices, diced pineapple chunks on skewers, and or diced kiwi.
Cook water and sugar until mixture boils and becomes clear. Remove from heat and add tea bags.
Remove tea bags after 10 or 15 minutes.
Cool syrup.
If lemon is used, add juice of 3 lemons. For instant tea, fill glass with ice; add 2 or 3 tablespoons of syrup and cold water.
Recipe makes approximately 1 1/2 gallons of iced tea.
gallon jar with water, tea bags and honey; cover and
When brewing the tea, place the cinnamon sticks in the same pan or teapot.
When the tea is ready, discard the cinnamon sticks.
Add the remaining ingredients and serve, or chill first and serve over ice cubes if you want iced tea.
Yield:
4 servings.
Place 2 quarts water in a large clear pitcher.
Add 6 large mint sprigs, crushed.
Add 1/4 cup sugar.
Add 6-7 tea bags.
Cover pitcher and let stand in sun 2 to 4 hours.
Remove tea bags.
Serve over ice, garnished with additional mint sprigs, if desired.
Refrigerate tea up to 3 days, if it lasts that long.
Blend the lychee \"juice\" with the tea.
Throw in some fresh mint leaves and lightly grind into the tea mixture.
Serve over ice!
If the tea isn't sweet enough for you, add more lychee syrup.
In a large saucepan, bring water to a boil.
Pour into heat-proof pitcher or bowl.
Add tea bags, cover and steep for 4 minutes; remove tea bags.
Add sugar as desired to taste.
WITH AN ICED TEA MAKER:
Place splenda and
ontainer/well the tea bags go in Put tea bags on top
n flour, baking powder, green tea powder and a pinch of
Fill your pot comfortably with enough water, turn to medium heat, add tea bags, and bring to boil.
Once it has come to a boil, remove from heat and let steep for a couple of minutes.
Remove bags from water, pour tea in pitcher, add sugar, and stir until dissolved.
Fill gallon pitcher the remaining way with cold water and stir.
Enjoy!