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 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!
ontainer/well the tea bags go in Put tea bags on top
Freeze pineapple juice in ice cube trays if making iced tea.
Bring 1 quart bottled water just to a boil and pour over the sage leaves.
Stir in honey and lemon or lime juice to taste.
Steep for 20 minutes.
Bring to a boil and then strain into tea cups.
If enjoying iced cool in refrigerator and pour in a tall glass filled with the pineapple ice cubes.
Garnish with pineapple sage leaves and or flowers.
For the tea:.
Place water in a
Add ice to glass.
Pour in iced tea.
Add a slice of lemon for a bitter sweet experience.
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.
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!
Make 1 gallon of iced tea according to mix instructions; add Tropicana Twister orange raspberry frozen concentrate and 1 can water.
Then add ice.
eat, add the tea bags and let steep for 5 minutes. Remove
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.
WITH AN ICED TEA MAKER:
Place splenda and
Place raspberries in a bowl and lightly crush with a fork. Stir in orange zest and half the juice. Pour into ice cube trays and freeze overnight.
Place tea bags and sugar in a heatproof pitcher and add 4 cups boiling water. Steep for 10 mins, then remove tea bags and allow to cool. Add remaining fruit juice and stir. Chill until required.
To serve, place raspberry ice cubes and crushed ice into 8 serving glasses. Add basil leaves and remaining orange slices. Add iced tea and soda water. Stir to combine.
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.
DD 12 Pomegranate Pizzazz tea bags, 6 spearmint tea bags, 3 licorice
Ice Cubes - For flavored ice cubes - freeze orange
In a large container, mix together the tea, lemon juice, and grenadine. Pour over ice when ready to serve.
loves, and discard.
Add tea bags to pot, if using
Place the tea bag(s) in an iced tea jar or large pitcher. Pour the boiling water over the tea bag and let steep for at least 5 minutes.
While tea steeps, muddle the limes and the sugar in a medium bowl, until the sugar dissolves and the lime releases its juice.
After steeping, remove tea bags from the jar.
Carefully add the lime/sugar mixture using a large spoon. Stir well to combine.
Add the pomegranate juice and chill for at least 1 hour.
Just before serving, add the rum and stir to incorporate.
Serve over ice.