Lemonade Iced Tea Recipes

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.

LEMONADE TEA

Steps:

• Make lemonade as directed on can, using punch bowl or large container. Stir in tea.
• Serve over ice. Garnish with mint.

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:

• Bring 2-3 cups of water to a boil. Pour into gallon size pitcher, add tea bags and steep for 5-10 minutes, to taste. (I have left it overnight before; leave it as long as you like, the longer it steeps the stronger it gets, but 10 minutes is sufficient.).
• Remove tea bags, and add the lemonade mix. Top with cold water and ice to fill the pitcher. I usually don't have ice, and just chill it a few hours in my fridge.

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.

LEMONADE ICED TEA

Steps:

• Bring 3 cups water to a boil in a 2-quart saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes.
• Remove and discard tea bags and mint. Stir in sugar until dissolved.
• Pour tea into a 3-quart container, and stir in 4 cups cold water and lemonade concentrate. Serve over ice. Garnish with citrus slices if desired.

LEMONADE-MINT ICED TEA

Steps:

• In a 1 gallon pitcher, combine the mint leaves, 1 quart of boiling water, instant tea powder and sugar. Stir to dissolve sugar. Let stand for 15 minutes.
• Stir in the cold water and lemonade concentrate. Serve in tall glasses over ice. Strain out mint leaves, if desired.

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.