Brewed Iced Tea With Lemon Recipes

SWEET LEMON ICED TEA

Steps:

• On a stovetop, combine sugar, water and lemon juice in a pan over medium heat.
• Stir until sugar is completely dissolved, being careful to not let syrup come to a boil.
• Let the syrup cool and then store in refrigerator.
• Bring 2 cups of the water to a boil. Once boiled, pour over tea bag(s).
• Let steep for 5 minutes, then remove tea bags.
• Add 2 cups water to the iced tea concentrate.
• To make a pitcher of lemon iced tea, add 1/4 cup lemonade simple syrup to tea. Otherwise, pour tea over ice in individual glasses and stir in lemonade simple syrup to individual preferences.

THE BEST LEMON ICED TEA

Steps:

• Place green tea bags and black tea bags in a 1-gallon glass jar. Pour boiling water over tea bags; steep for 30 minutes.
• Remove tea bags; stir in sugar and lemonade concentrate until dissolved. Fill jar to the top with cold water; stir in lemon juice. Chill in the refrigerator until cold. Serve over ice.

PERFECT ICED TEA

Steps:

• Hot-Brewed:
• Bring 8 cups water to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate.
• Cold-Brewed:
• Combine 8 cups cold water and 6 tablespoons loose tea or 10 tea bags in a pitcher. Cover and refrigerate 15 to 36 hours, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags.
• Sweet Teas:
• Combine 3/4 cup each sugar and water in a saucepan and add 1 infuser, if desired. Bring to a simmer over medium heat, stirring until the sugar dissolves, then remove from the heat and let cool. Strain the infused syrup through a fine-mesh sieve (you'll get about 1 cup).
• Orange Add 6 strips zest
• Blackberries 1 cup
• Cinnamon 2 sticks
• Lavender 3 tablespoons dried
• Vanilla 1 halved bean
• Mint 3 sprigs
• Ginger 1 cup sliced
• Lemon 8 strips zest
• Nectarine 1 cup chopped
• Cucumber 2 cups chopped

LEMONADE ICED TEA

Steps:

• In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags. Stir in sugar and lemonade concentrate. Cover and refrigerate until chilled. Serve over ice. If desired, garnish with lemon slices.

BREWED ICED TEA WITH LEMON

Steps:

• In a teapot or large saucepan heat water until boiling.
• Steep tea bags in water for 2 hours.
• Add lemon juice and sugar to a 2 quart pitcher.
• Pour tea into pitcher and mix thoroughly.
• Set in refrigerator to chill.

ORANGE-AND-LEMON ICED TEA

Steps:

• Combine tea and mint in a large heatproof container. Pour 8 cups boiling water over; let steep 5 minutes. Discard tea bags and mint; stir in sugar. Let cool completely, then stir in orange and lemon juices. Refrigerate until chilled, at least 2 hours.
• Fill glasses with ice. Stir tea and pour into glasses. If desired, stir a shot of whiskey or gin into each. Garnish with citrus rounds and mint sprigs; serve immediately.

LEMON-GINGER ICED TEA

Steps:

• Bring water to a boil; add lemon-ginger tea bag. Let steep for 5 minutes. Sweeten with sugar and allow to cool.
• Mix lemon-ginger tea and orange pekoe tea together and serve over ice.