Place to boiling water and tea-bags into a bowl and set aside to infuse the flavours for 5 minutes. Reomve the tea-bags from the water and add the sugar, lemon juice and passionfruit pulp and stir until the sugar has completely dissolved set aside or refrigerate and allow the mix to cool completely.
Put the whiskey, soda and tea mixture into a 2 litre (aprox 8 cups) jug and stir to combine. Fill the glasses with ice and pour over the iced tea.
Serve.
rom the heat, add the tea bags and let steep for
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 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.
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.
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.
Place water in a microwave-safe measuring cup and microwave on high for 2 1/2- 3 minutes, or until water just begins to boil.
Place tea bags in hot water and allow to steep for approximately 4 minutes.
While mixture is steeping, fill a 20 ounce drinking glass to just below the top with ice cubes and squeeze lemon over the top of the ice.
Pour steeped tea over glass of ice and gently mix lemon with tea.
Serve cold, sweetened if you desire.
Make 1 gallon of iced tea according to mix instructions; add Tropicana Twister orange raspberry frozen concentrate and 1 can water.
Then add ice.
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.
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.
Steep the tea bags in boiling water for ten minutes, and discard tea bags.
Combine herb tea with the apple juice and refrigerate until cold.
Serve over ice with lemon slices.
In a large container, mix together the tea, lemon juice, and grenadine. Pour over ice when ready to serve.
Measure sugar and place in large mixing bowl with 1 cup lemon juice and baking soda. Stir to blend. Bring water to a boil in a saucepan. Remove from heat and place tea bags in the pan to steep for no more than 5 minutes. Remove the bags and discard, being sure not to squeeze the bags. This can release the tannin which causes your tea to taste bitter. Pour hot tea into sugar/lemon mixture and stir to mix well. Transfer into one gallon container and fill to the top with cold water. Refrigerate and serve over ice.
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.
Combine sparkling water, water, iced tea mix, and honey in a pitcher.
Take margarita glasses and rim in 1/4 cup of lemon juice.
Then rim the glasses with the sugar.
Fill your glasses with ice and pour in the iced tea.
Garnish with lemons or limes.
Place tea bags in a 2 quart
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!
Dissolve sugar in 3/4 cup of water, and boil gently until a syrup has formed. Set aside and let cool.
Steep the jasmine tea in the remaining 3 1/4 cups of hot water for around 6 minutes.
Strain out tea, and let cool.
In a pitcher, combine syrup and tea.
Stir or whisk until fully blended.
Add sparkling water and cool thoroughly.
Serve over ice at once.
Can be served with cinnamon sticks, lemon slices or mint sprigs.
Makes 1 quart of iced tea.
n large saucepan. Add loose tea to boiling water and remove