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.
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.
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!
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.
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.
rom the heat, add the tea bags and let steep for
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
ontainer/well the tea bags go in Put tea bags on top
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!
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.
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.
loves, and discard.
Add tea bags to pot, if using
Combine ice, iced tea, coconut syrup, cream or half-and-half in a cocktail shaker or a jar with a lid.
Shake until cold and frothy. Pour into a tall iced tea glass.
In a large container, mix together the tea, lemon juice, and grenadine. Pour over ice when ready to serve.
then discard the teabags. Place tea on counter to cool.