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.
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.
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.
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.
or jelly (lavender and black tea in particular need to be
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.
Tie the strings of the tea bags together and add them
Place 4 cups boiling water over tea bags.
Let steep 10 minutes.
Remove tea bags; add sugar and chocolate syrup.
Stir until dissolved.
Let cool; chill to serve.
Place one scoop of mint chocolate chip ice cream in each glass.
Add tea base; top off with 2 tablespoons club soda per glass.
Serves 6.
Take a medium-sized sauce pan and fill it with 3 cups of water, bring to a boil, add 5 tea bags.
Let steep for approximately 5 minutes; remove tea bags.
Put the tea in any container you would like.
Add the other 2 cups of ice cold water and the 1 cup of sugar; mix together.
Cut the 3 lemons in half and juice them into the tea.
Once you're done juicing all of the lemons, put 2 of the already squeezed lemon halves into the tea and refrigerate for about an hour and serve!
In large bowl, mix tea bags with hot water and squeezed lemons.
Add fresh mint and sugar.
Stir until tea is strong as desired and sweetened to taste.
Remove lemons, tea bags and fresh mint.
Add water as much as desired.
When cool, add Vernors. Strain.
Put in large pitcher.
Put in refrigerator until ready to drink and put ice in glass.
Add tea and squirt of lemon juice. Very good!
Steep the 4 tea bags in 4 cups of boiling water for 10 minutes. Discard the tea bags and allow the tea to cool.
Combine the lemon juice, sugar and 4 cups of cold water in a large pitcher. Add the tea and lemon slices. Serve over ice.
Mix water and tea in large container.
Puree strawberries, lemonade and sugar with crushed ice in blender.
Mix pureed liquids with tea mixture; stir thoroughly.
Serve in punch bowl with ice ring and sliced oranges.