Bring the gallon of water to a boil in a large pot. Add tea bags to boiling water and turn off heat. Let tea stand for 15 minutes. Add the sugar to the mixture. Stir. (This will make your tea syrup.) Mix 3 1/2 cups of syrup with a gallon of water. This recipe will make about 6 gallons of tea.
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.
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.
Bring water to boiling; remove from heat then add tea bags.
Steep 15 minutes; discard tea bags (do not squeeze for the tea will become bitter).
Add sugar and baking soda; stir to dissolve.
Add to mixture the lemon juice.
To serve: pour enough tea syrup to taste in tall iced tea glass filled with ice cubes. Fill remainder of glass with water. Enjoy!
To make the syrup; in a 10 inch skillet
Steep tea in water for 10 minutes, then stir in sugar.
Use 1 part tea syrup to 3 parts water.
Thaw frozen waffles.
Bake in oven as directed on package. While hot, top with 1 scoop ice cream and spoon on Peach Honey Syrup.
cup water, sugar, and peach slices together in a saucepan
he heat and add the tea bags. Stir and allow the
Preparation.
1. Bring 4 cups water to a boil in a medium saucepan; add tea bags and mint leaves. Boil 1 minute; remove from heat. Cover and steep 10 minutes.
2. Discard tea bags and mint. Pour into a 1-gal. container; add peach nectar, lemonade concentrate, and Simple Sugar Syrup. Cover and chill 8 to 24 hours.
3. Pour chilled tea mixture into a punch bowl or pitcher. Stir in ginger ale and club soda just before serving. Garnish, if desired.
Boil water to steep tea and mint. Steep about 15 minutes and remove tea bags. Leave mint in solution until cool. Strain into 2-gallon container. Add lemonade, peach nectar and syrup concentrate. Add the ginger ale and soda. Taste before adding Simple Syrup.
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.
Mix together in a glass or a pitcher (adjust amounts accordingly for a pitcher). Garnish with orange slices, lemon or peaches if using peach tea.
Have fun- try different teas (peach tea- yum) or add a splash of lemonade.
glass) serving pitcher, steep the tea in the water for 45
Bring water to boil in a medium saucepan.
Remove from heat. Add teabags and allow to steep 2-3 minutes.
Cool completely.
Add sugar, using more or less than the recipe according to your taste. Pour into the pitcher.
Slice and chop the fruit and add it to the pitcher.
Top off the pitcher by adding the white wine.
Allow the flavors to blend in the refrigerator overnight and serve over ice.
he cup and pour the tea over the raspberries. Stir in
boil the three cups of water with both tea bags.
steep for ten minutes.
add sugar and guava nectar.
mix and add rest of water.
add peach slices and chill.
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.
Place tea, lemon and ginger in a heatproof container and add boiling water. Let tea steep 7 to 8 minutes.
Place 4 cups of the ice in a pitcher, then pour in tea.
Blend diced peaches and sugar in a blender until smooth; mix into tea. Serve in glasses over remaining ice and garnish with mint and peach slices.
Pour 1 1/2 cups hot water over green tea leaves and infuse for 3 mins. Strain then chill.
Puree mango, peaches, tea and ginger in a blender then distribute between 4 glasses.