Honey Citron Sparkling Iced Tea Recipes

HONEY CITRUS SOUTHERN ICED TEA

Steps:

• Bring 4 cups water to a simmer in a saucepan. Remove from the heat, add the tea bags and let steep for 8 minutes. Remove the tea bags and stir in the honey. Let cool.
• Add the sweetened tea to a pitcher along with 2 cups ice and another 4 cups water; stir. Add the sliced kumquats (if using), key limes and lemon. Pour into glasses over ice and garnish with mint.

KOREAN HONEY CITRUS TEA (COOKED VERSION)

Steps:

• Set a stainless cooking pot on top of your kitchen scale, and adjust the weight to zero.
• Peel the citrus fruit, and remove seeds, membrane, and as much of the white pith as you can. With pomelo, there's a thick layer of pith that can be shaved off with a knife.
• On a cutting board that doesn't taste like onion or garlic, thinly slice both fruit and rind, and transfer to pot. Catch and include as much of the juice as you can. When the scale reaches 1 lb, you have enough.
• Pour in sugar until the scale reads 1 1/2 lbs, honey until the scale read 2 lbs, and water until the scale reads 2 1/2 lbs.
• Place saucepan on stovetop and bring to a boil, stirring as needed. Reduce to simmer, and simmer 1-2 hours, stirring occasionally.
• Transfer mixture to jars. Process in water bath to seal if desired. Place unsealed jars in the refrigerator. According to your measure of patience, wait 1-4 weeks before using.
• To use: Place one or two generous spoonfuls of fruit and honey mixture in a mug. Add boiling water. Drink up! You can eat the fruit and peel if you like.

HONEY-CITRUS ICED TEA

Steps:

• Place tea bags in a teapot; add boiling water. Cover and steep for 3 minutes; discard tea bags. Pour tea into a pitcher. Peel and section 2 oranges and 1 lemon; add to tea. Stir in the orange juice, lemon juice and honey. Cover and refrigerate for 6 hours or overnight. Cut remaining orange and lemon into slices; freeze., Just before serving, strain and discard fruit from tea. Stir in ginger ale. Serve with frozen fruit slices and ice.