Fuze Unsweetened Iced Tea Recipes

RASPBERRY ICED TEA

Steps:

• In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups water. , In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice.

PEACH ICED TEA RECIPE

Steps:

• Bring 4 cups of water to a boil, remove from heat and add tea bags.
• Let tea steep for about 10 minutes.
• Remove tea bags and add sugar to hot water, stir until dissolved.
• Add baking soda and peach nectar and stir.
• Pour tea mixture into large pitcher and stir in 10 cups of ice water.
• Stir in 1-2 tablespoon of freshly squeezed lemon juice.
• Add sliced, fresh peaches and serve over ice.
• Makes one gallon of peach iced tea.

RASPBERRY ICED TEA

Steps:

• Boil water.Boil 2 cups of filtered water on the stovetop or using an electric kettle with a temperature setting. In an electric kettle, set it to 190°F. On the stovetop, bring water to a simmer, not a full boil. Use filtered water if possible for a better tasting tea.
• Put tea sachets into a pitcher and add hot water.
• Steep for 5 minutes.
• Discard tea sachets and let tea cool.Set aside.
• In a saucepan, heat water, sugar, and raspberries.Over medium-high heat, let it come to a boil then lower heat and simmer for 10 minutes.
• Mash raspberries.While simmering, use a wooden spoon or potato masher and mash the raspberries. The raspberries will lose their bright red color and look pale pink.
• Strain raspberries syrup. Let cool.Using a mesh strainer, filter out the raspberry solids and discard. Let the raspberry syrup cool for about 10 minutes.
• Combine cooled down raspberry syrup and tea.
• Pour raspberry iced tea into cups filled with ice.Optional: Garnish with a couple of fresh or frozen raspberries.

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