Sweet Tea Vinaigrette Preparation:
Bring tea to a boil in a
Pour ice into a pitcher; add sweetened tea, lemonade, sweet tea-flavored vodka, and lemon and mix well.
Place watermelon and lemon juice in a blender; blend until smooth.
Fill a cocktail shaker with ice; add 1 shot whiskey, 2 shots blended watermelon, and 2 shots sweet tea. Cover and shake; pour into serving glass and garnish glass with lime wedge. Repeat with remaining ingredients to create 4 drinks.
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.
For the chilli syrup, combine all ingredients and 1/
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!
Steep tea in water for 10 minutes, then stir in sugar.
Use 1 part tea syrup to 3 parts water.
In a saucepan, steep two Nutcracker Sweet tea bags in boiling water for 4 minutes.
Remove and discard tea bags, and lower the heat to simmer.
Add chocolate and butter, stirring until melted.
Remove saucepan from heat; cool for 10 minutes.
Add sugar, salt, nuts, eggs, and mix well.
Pour mixture into unbaked pie shell.
Bake in preheated oven at 375\u00b0 for 45 minutes.
Serve warm or cold, alone or with whipped cream.
Fill a tall glass with ice.
Add all ingredients and mix well.
Lemon juice is according to taste. I only add about a teaspoon.
To prepare simple syrup:.
Mix equal parts water and sugar in a sauce pan over low heat. Add 1 to 2 teaspoons almond extract. Whisk until well blended and cool. Refrigerate until ready use. (I generally make a large batch and add it to lemonade and tea).
he heat and add the tea bags. Stir and allow the
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.
glass) serving pitcher, steep the tea in the water for 45
Mix tea, salt, thyme, lemons, and garlic
Muddle simple syrup and mint leaves together in a large glass; add ice. Pour in peach-flavored bourbon liqueur, peach schnapps, club soda, and sweet tea. Stir well.
allon of water to a tea kettle or sauce pan. Heat
PREPARE chicken.
STEEP tea bag in water in a
Bring water to a boil in a kettle. Pour into a pitcher. Stir in sugar until it dissolves into a syrup. Add tea bags; let steep, about 5 minutes.
Fill 5 glasses with ice cubes. Add some cucumber slices. Fill glasses 3/4 full of sparking water. Divide sweet tea evenly among glasses. Squeeze some lemon juice into each drink; stir.
Mix and heat (simmer, don't boil).
Recipe makes approximately 2 gallons.
Can be stored in the refrigerator for up to 2 weeks. Best when served hot.
DD 12 Pomegranate Pizzazz tea bags, 6 spearmint tea bags, 3 licorice