Lemon Fennel Iced Tea Recipes

LEMON ICED TEA

Steps:

• Bring 4 cups of water to a boil. Remove from heat and add 4 bags of black tea. Let steep for 5 minutes, then discard bags. Stir in 3 tablespoons Truvia® natural sweetener spoonable* and 2 teaspoons lemon juice. Refrigerate until chilled and serve over ice, if desired.
• *or 10 packets Truvia® natural sweetener

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.

LEMONADE ICED TEA

Steps:

• In large saucepan, heat 3 cups water to boiling. Remove from heat; add tea bags. Let stand 10 minutes to steep.
• Remove and discard tea bags. Add lemonade concentrate and cold water; stir to blend. Pour into serving pitcher; add ice cubes and lemon slices.

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.

SPIKED LEMONY ICED TEA

Steps:

• Cut a few thin rounds of lemon and reserve for garnish. Zest 2 tablespoons of zest from the remaining lemons, then juice the lemons (you'll need 4 tablespoons of juice; reserve any additional juice for another use).
• Make the ice cubes: Stir the lemon zest, 2 tablespoons of the lemon juice, 2 tablespoons of the sugar and the hot water in a heatproof liquid measuring cup. Pour the liquid into a standard ice cube tray and freeze.
• Make the cocktail: In a mixer, shake together the tea, whiskey, 2 tablespoons lemon juice and remaining 2 tablespoons sugar. Shake and set aside for the sugar to melt.
• Serve: Arrange a few ice cubes in 2 glasses. Add a couple of ice cubes to the mixer and shake. Pour half of the cocktail mix into each. If you like, run the edge of the glasses with the lemon slices. Garnish the glass with the slices.

LEMON FENNEL ICED TEA

Steps:

• In a saucepan stir together the water, the honey, and the fennel seeds and bring the mixture to a boil. Remove the pan from the heat, add the tea bags and 3 strips of the zest, and let the tea steep for 5 minutes. Strain the tea through a fine sieve set over a heatproof pitcher, let it cool, and add the lemon juice. Chill the tea, covered, for 1 hour, or until it is very cold. Divide the iced tea among tall glasses filled with ice cubes and garnish each glass with some of the additional zest.

STRAIGHTFORWARD LEMON ICED TEA

Steps:

• Measure sugar and place in large mixing bowl with 1 cup lemon juice to disolve.
• Measure water and bring to a boil in a saucepan.
• Remove from heat and place tea bags in the pan to steep for no more than 5 minutes.
• Remove the bags and discard.
• DO NOT SQUEEZE tea bags (this crushes the leaves and releases the tanin which is bitter).
• Pour hot tea into sugar/lemon mixture and stir to mix well.
• Transfer into one gallon container and fill to the top with cold water.
• Refridgerate and serve over ice.
• optional lemon slices or mint leaves!
• Cool and refreshing.

ICED LEMON TEA

Steps:

• In a large pitcher, combine lemonade mix and cold water. Refrigerate until chilled., Meanwhile, in a large saucepan, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 3-5 minutes. Discard tea bags. Cool; stir into lemonade mixture. Serve over ice, with mint and lemon if desired.

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.

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.

LEMONGRASS ICED TEA

Steps:

• Coarsely chop the bottom 4 inches of the lemongrass stalks.
• Trim the tops, remove the outside leaves, and save for garnish.
• In a small saucepan, bring to water to a boil.
• Add in tea bags and chopped lemongrass; remove from heat and let steep for 10 minutes.
• Strain; sweeten to taste with sugar, refrigerate until ready to serve.
• Fill tall chilled glasses with ice; pour the tea over the ice.
• Garnish each glass with a lemongrass top and a lemon wedge.

PLUM FENNEL ICED TEA

Steps:

• Put tea bags in a quart-size glass measure or heatproof bowl.
• In a saucepan brings 4 cups water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour.
• While tea is cooling, in saucepan stir together fennel seeds, plums, and remaining 2 cups water and boil 5 minutes. Strain mixture through a sieve into a heatproof pitcher, pressing hard on solids. Cool mixture and chill, covered, until cold, about 1 hour.
• Stir in tea and syrup. Serve tea over ice in tall glasses and garnish with plum slices.
• In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered. Makes about 2 cups.