Berry Iced Tea Recipes

BERRY ICED TEA

Steps:

• Put tea bags in a heatproof pitcher.
• In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour.
• Stir in simple syrup, to taste. Squeeze orange and lime wedges into tea and add wedges. Serve tea in tall glasses. Garnish with frozen raspberries.
• Add sugar and water to a microwave safe bowl. Microwave for 1 minute; stir until sugar is completely dissolved. Let syrup cool.

BERRY ICED TEA RECIPE

Steps:

• Rinse berries, then place in a medium sized pan with the sugar and water. Cook over medium high heat until it comes to a boil. Once boiling, turn down the heat to low and simmer for 20 minutes, stirring occasionally.
• Over a heatproof bowl or large mason jar, strain the syrup using a fine mesh sieve. Discard the solids and reserve the syrup for the tea.
• Rinse out the pan, then add 4 cups of water to it and set it on the stove to boil. Once the water is boiling, turn off the heat and add the tea bags. Let the tea steep for 15 minutes.
• Remove the tea bags, squeezing out any excess liquid, then add the baking soda.
• Place the remaining 4 cups of water in a large pitcher, then add the syrup and tea. Stir to combine, then refrigerate until ready to serve.

BERRY ICED TEA

Steps:

• Simmer berries with 3/4 cup water and sugar until berries break apart.
• Add hot tea; steep until cool. Strain through a cheesecloth-lined sieve, pressing only lightly on the solids to keep the liquid clear.
• Serve in a tall glass with ice cubes.

VERY BERRY ICED TEA

Steps:

• Bring 4 cups of water to a boil. Add the tea bags to a heatproof container and pour over the boiling water. Allow the tea to steep for 5 minutes, then remove the bags.
• Meanwhile, put the jelly in a small pot set over medium-high heat. Add the cranberry juice and stir to combine. Bring the berry mixture to a simmer and cook until the jelly is dissolved, about 4 minutes.
• Strain the berry mixture through a sieve into the tea container (discard any seeds/pulp). Add 6 cups ice cubes to the berry tea and stir to combine. Once cooled, keep refrigerated in an airtight container.
• To serve, place ice cubes into 8 tall glasses. Add raspberries to each glass. Pour the tea over the ice and berries.

MIXED BERRY ICED TEA

Steps:

• Place tea bags(if using hibiscus flowers, place in now) in a heatproof pitcher. In a 4-qt saucepan, heat water to a boil.
• Pour it into the pitcher and steep tea bags for 10 minutes.
• Remove tea bags; let cool and refrigerate, covered, until cold, about 1 hour.
• Stir in sugar and lemon juice.
• Add ice, berries and lemon slices to pitcher.

VERY BERRY ICED TEA

Steps:

• In 2-quart pitcher, mix all ingredients except raspberries. Stir in raspberries.
• Serve tea over ice in glasses.

BLUEBERRY ICED TEA

Steps:

• In a 5-qt. slow cooker, combine water, blueberries, sugar and salt. Cover and cook on low heat 3 hours. , Turn off slow cooker; add tea bags. Cover and let stand 5 minutes. Discard tea bags; cool 2 hours. Strain and discard blueberries. Pour into pitcher; serve over ice cubes. If desired, top each serving with additional blueberries, lemon slices and fresh mint leaves.