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.
In a large pitcher, stir together cool water, apricot nectar and superfine sugar.
Add tea bags; let steep 5 to 7 minutes, dunking bags occasionally.
Once tea is desired strength, add frozen or fresh peaches.
Pour over ice and serve.
***For Raspberry Iced Tea: Switch to berries: replace apricot nectar with 1 1/2 cups cranberry-raspberry drink.
In blender, puree 1/2 pint fresh raspberries; strain out seeds.
Add to cold water with superfine sugar.
Replace peaches with 1 pint fresh raspberries.
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.
WITH AN ICED TEA MAKER:
Place splenda and
Combine tea and sugar in a medium saucepan over low heat. Cook and stir 2 mins, or until sugar dissolves. Pour into a 10 inch square cake pan and cool. Freeze 6 hours or until firm.
Spoon peaches into serving bowls. Using a fork, scrape frozen tea mixture into flakes and spoon onto peaches. Serve immediately.
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.
rom the heat, add the tea bags and let steep for
Blend watermelon in a blender until smooth; add lime juice and blend well. Add peach-flavored iced tea; blend until combined. Dilute with water to desired strength.
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 tall glass with ice. Pour iced tea, vodka, and peach schnapps over the ice.
In a 3qt stock pot, combine the tea bags, water and sugar.
Brew on med-low heat.
Open the canned peaches, and drain the syrup into the pot.
Drop in 3-5 peach slices.
Reserve the rest of the peaches on the side.
Brew the tea to just under a boil.
Remove from heat.
Strain off the tea bags, but leave the peach slices.
Return tea to pot, cover and let sit until tea is room temperature.
Place tea into a a pitcher for serving.
Refrigerate until chilled.
uree until smooth. Strain the peach puree through a sieve into
Tie the strings of the tea bags together and add them
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.
Pour the boiling water over the 2 tea bags, then cover & let steep for 5 minutes.
Stir in the sugar, then pour into a pitcher & stir in the peach nectar. Serve in tall glasses over ice.
Bring 2 cups of brewed tea,cinnamon sticks,lemon juice and sugar to a slow boil Stir.
Take off from burner.
Mix everything together in a drink pitcher.
Chill 1-2 hours.
Serve as is,or heat in a tea pot.
ontainer/well the tea bags go in Put tea bags on top