Boil
loose tea in water 2 minutes; strain and add sugar and lemon juice to the tea water.
Stir until sugar dissolves. (This makes
a
syrup,
which
can be refrigerated and kept as needed as
long as two weeks.) To serve ice tea, add 1 cup tea syrup to 4 cups water and mix well.
Boil water.
Add tea bags.
Let stand 6 minutes.
Remove tea bags.
Add sugar while tea is hot.
Put tea concentrate in a quart jar.
Add enough water to make 1 quart.
This 1 quart of concentrate will make 4 quarts of ice tea by adding water and ice.
Dissolve ice tea mix in 2 cups hot water.
Next, dissolve sugar in 2 cups water and boil 5 minutes.
Combine dissolved tea with sugar mixture and add remaining ingredients.
Add more water if too sweet.
Keeps a long time in the refrigerator.
Makes 3 quarts.
Boil water and instant tea.
Stir well.
Add sugar, orange juice and lemon juice.
Serve over ice.
Combine lemon-flavored ice tea mix and Hi-C Hula Punch.
Blend in vanilla ice cream.
Just before serving, add Sprite.
Serves 40.
Bring a saucepan of water to a boil.
Remove from heat and add tea bags.
Let set for 30 minutes to 1 hour, covered.
Squeeze tea bags and remove.
Add remaining ingredients to make 1 gallon of ice tea; chill.
Yield:
1 gallon.
Dissolve gelatin in boiling water.
Add ginger, stirring well. Stir in ice tea, then pears.
Pour into a small, oiled mold and chill until firm.
Serve on a bed of lettuce. Top with mayonnaise or whipped topping.
Sprinkle with mace and garnish with a maraschino cherry.
Yields 4 servings.
Blend in ice and lemon wedges.
Drop in lemon slices.
Serve immediately.
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.
Place tea bags, berries, orange, lemon and sugar in a heat-proof pitcher or bowl.
Pour boiling water over.
Let steep 10 to 15 minutes, then remove tea bags.
Let mixture cool to room temperature, then chill.
You can either keep fruit in or strain it out, depending upon your preference.
When ready to serve, fill a tall glass with ice.
Pour in tea mixture to fill half way.
Top off with club soda.
In blender, mix crushed ice, tea, frozen strawberries and honey until smooth.
If desired, add additional honey to taste.
Garnish with sliced strawberry, lemon slice and mint sprig, if desired.
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.
Heat pure filtered water (for clear tea) with the tea bags and cinnamon just to boiling.
Put a lid on the pan and remove from the heat and allow to steep for 20 minutes.
Discard the tea bags.
You may leave the cinnamon in the tea if you like, it will add more flavor if it remains in the tea.
Add the Rose Water and stir.
Cool to room temp or chill.
Sweeten to your taste.
Serve over ice (you can certainly drink it hot if you wish).
ater, remove from heat, add tea bags and steep for 20
Place tea bags in a 2-quart glass measuring cup. Add 8 cups boiling water then steep for 5 mins, or to desired strength. Remove tea bags and add thyme. Let cool to room temperature. Remove thyme and stir in honey. Add plums and chill until cold, about 2 hours. Serve over ice garnished with additional thyme sprigs.
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.
Place the tea bags in a pitcher and cover with the boiling water; allow to steep for 5 minutes.
Discard used tea bags.
Stir in the honey (if using), until dissolved.
Stir in the apple cider or juice.
Chill tea, or serve over ice, garnished with fruit slices and mint, if desired.
Fill pint glass with ice, schnapps, lemon juice and ice tea. Stir with a cocktail spoon. Garnish with a lemon wedge.
Also try with fresh orange juice and an orange garnish.
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.