ORANGE-CRANBERRY SWEET ICED TEA COCKTAIL
Sit on the porch and watch the sunset with this tasty tea cocktail. Strong tea balances the sweet orange juice and tart cranberry.
Provided by Luzianne Tea
Number Of Ingredients 8
Steps:
- Using a vegetable peeler remove the zest from the orange in long strips. Reserve the orange for another use. Prepare citrus syrup: Add the orange zest, 1 cup water and sugar to a small saucepot. Stir. Bring the mixture to a boil and cook until sugar is dissolved, about 90 seconds. Set aside to steep for 20 minutes. Using a fine mesh strainer, strain the solids from the liquid, pressing on the solids with the back of a spoon to extract as much liquid as possible. Discard solids. Place in refrigerator to cool. While the syrup is cooling make a strong tea. In a pitcher, steep 2 tea bags in 2 cups boiling water for 10 minutes.* Remove and discard tea bags. Add the chilled fruit juices and the vodka to a large punch bowl. Add tea and chilled citrus syrup to taste, ½ to 1 cup. Garnish with orange wedges. Chill and serve over ice.
ORANGE-CRANBERRY SPICED ICED TEA
Making this uplifting iced tea has the added benefit of filling the kitchen with a lovely, spicy aroma. It's equally tasty served with pastries or pizza.
Provided by Luzianne Tea
Number Of Ingredients 7
Steps:
- In a medium saucepot combine the orange and cranberry juices, sugar, cinnamon stick, and water. Bring to a boil, reduce heat to low, cover, and simmer for 10 minutes. Remove from heat, add the tea bag, cover and let stand for 5 minutes. Remove and discard the cinnamon and the tea bag. Serve chilled over ice. Garnish with orange wedges and cinnamon sticks, if desired.
CRANBERRY AND ORANGE ICED TEA
A glass of cranberry-infused chilled tea is a flavour sensation and the ultimate thirst-quencher on a hot summer's day Time to prepare doesn't include 24 hours for ice cubes
Provided by Lavender Lynn
Categories Beverages
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Use a vegetable peeler to peel the rind from the orange. Use a small sharp knife to remove the white pith from the rind.
- Place the rind and tea bags in a large heatproof jug. Pour over the water. Set aside for 20 minutes to infuse.
- Remove the tea bags and rind, and discard. Add the cranberry juice and sugar to the jug, and stir to combine.
- Cut half the orange flesh into small pieces and divide among 2 ice cube trays. Pour the tea mixture among the trays. Place in the freezer overnight. Cover the remaining tea mixture with plastic wrap and place in the fridge to chill.
- Remove the ice cubes from the trays and place in a serving jug. Pour over the tea mixture and serve.
- Time plan tip: Prepare this recipe to the end of step 4 up to 1 day ahead. Continue from step 5 just before serving. Picnic tip: Divide the ice cubes and tea among airtight bottles or jugs. Transport in your esky.
CRANBERRY ORANGE ICED TEA SPARKLER
For a fun play on bubble tea, cut some jellied cranberry sauce into "caviar," then put a spoonful into this seasonal mocktail. The carbonation from the Italian soda will give it a lava-lamp effect.
Provided by Food Network
Categories beverage
Time 1h25m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Bring 1 quart water to a boil, then remove from the heat and add the tea bags. Steep the tea, dunking the bags occasionally, 10 minutes. Remove the tea bags. Add the cranberry juice and stir. Refrigerate until chilled completely, about 1 hour.
- Fill a tall glass a third of the way with the cranberry tea, then fill the rest of the way with the Italian orange soda. Add a heaping tablespoon of the cranberry cubes. Garnish with an orange zest curl and serve. Repeat with 11 more glasses and the remaining ingredients.
CRANBERRY-GINGER ICED TEA
ATLANTIC VS. PACIFIC SEAFOOD COOKOFF
Provided by Food Network
Number Of Ingredients 7
Steps:
- Peel gingerroot and cut into thin slices. Boil water, sugar and gingerroot until the sugar dissolves. Let cool. Brew the 10 teabags in 5 cups water and let it cool. For each serving, place 2 orange wheels, 1-ounce ginger syrup, 4 ounces brewed tea and 3 ounces cranberry juice in an ice-filled mixing glass. Shake and strain into ice-filled wine glass or tumbler. Garnish with additional orange wheels.
CRANBERRY ORANGE TEA
This recipe can be served hot or chilled over ice. It is perfect for the winter months, caroling, sleding, etc. It is also perfect for sipping around the pool or at barbecues. It comes for The Hotel Limpia Cookbook.
Provided by PaulaG
Categories Punch Beverage
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Steep the tea bags in boiling water for about 5 minutes.
- Add the sugar and stir to disssolve.
- Add the hot cranberry juice and serve warm in mugs garnished with orange wedges or chill and serve over ice.
CRANBERRY-MINT ICED TEA
Chill out with this fresh brewed iced tea drink, with mint and cranberry juice cocktail. Love mint? Add an extra sprig to each cold glass when serving.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Heat cranberry juice cocktail to boiling in 2-quart saucepan. Pour over tea bags and mint in 2-quart glass measuring cup or heatproof pitcher. Let steep 5 to 10 minutes.
- Strain tea mixture. Stir in sugar. Serve tea over ice. Add more sugar if desired.
Nutrition Facts : Calories 160, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg, Sugar 38 g, TransFat 0 g
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