Iced Red Tea Recipes

HERBAL ICED TEA

Steps:

• Steep the 8 tea bags in 4 cups of boiling water for about 10 minutes. Discard the tea bags. Combine the tea with the apple juice and refrigerate 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

RED ICED TEA

Steps:

• Place boiling water in a heat proof jug, add sugar and black tea bags, let it steep for 10 minutes.
• Remove the tea bags, mix it well to dissolve the sugar.
• In another jug combine lemon juice, pomegranate juice and black tea mixture, mix well then chill in the refrigerator.
• Place ice cubes on serving glasses, pour red iced tea then serve.

RED ICED TEA

Steps:

• Bring 4 cups water to a boil. Add tea bags and steep for 4 to 6 minutes. Remove and discard tea bags. Add remaining 2 cups water. Refrigerate until cold, at least 1 hour.
• Fill a large pitcher with ice. Add orange and lemon slices and chilled tea. Pour into glasses with ice, and garnish with mint.

ICED RED TEA

Steps:

• Pour 4 cups boiling water over tea bags, cover and steep 5 minutes. Remove tea bags from water, squeezing gently. Add 2 cups of cold water, and 1/2 cup sugar or Splenda, and stir until sugar dissolves. Serve over ice.

BOSTON ICED TEA

Steps:

• Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.

EASY ICED TEA

Steps:

• Put the tea bags, sugar, honey and 1.5 litres water in a large jug. Leave to infuse for 10 mins, then remove and discard the tea bags. Chill until ready to serve.
• Stir in the lemon juice, lemon slices, orange slices and mint leaves. Fill the jug with plenty of ice and stir again.
• Fill tall glasses with ice and pour over the iced tea, then serve with extra honey to taste.

SOUTH AFRICAN ROOIBOS (REDBUSH) ICED TEA

Steps:

• Cut the orange and lemon into 4 thick slices each.
• Put all the ingredients into a glass jug and cover with boiling water.
• Leave to stand for 30 minutes.
• Strain, lightly squeezing the excess liquid from the teabags, fruit and mint.
• Pour strained tea into a 2L container and top up with cold water.
• Serve over ice with a little sugar syrup (if you like it sweeter) and a few slices of mixed citrus fruit (if you want to show off) -- .