Orange Chrysanthemum Iced Tea With Peach Ice Cubes Recipes

PEACH ORANGE ICED TEA

Steps:

• Place peach, clementine, and sugar in a pitcher. Mash the fruit using a spoon; add water and tea bags and stir. Refrigerate until cool, about 1 hour. Remove fruit and tea bags using a slotted spoon.

ORANGE BOURBON ICED TEA

Steps:

• Add the tea, bourbon, Clover Honey Syrup and orange juice to a pitcher and stir. Pour over ice in individual glasses.
• Combine the honey and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the honey dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

ORANGE CHRYSANTHEMUM ICED TEA WITH PEACH ICE CUBES

Steps:

• Pour the peach nectar into an ice cube tray and freeze overnight. Whisk together the tea and orange juice. Place a few of the ice cubes in each glass and pour the tea over them. Let stand a few minutes until the cubes begin to melt. Stir, garnish with mint and serve.

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.

PEACH CITRUS ICED TEA

Steps:

• In a large saucepan, bring water to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Transfer to a pitcher; refrigerate until cool., Just before serving, stir in soda. Serve over ice; stir in sugar if desired.

CRANBERRY AND ORANGE ICED TEA

Steps:

• Use a vegetable peeler to peel the rind from the orange. Use a small sharp knife to remove the white pith from the rind.
• Place the rind and tea bags in a large heatproof jug. Pour over the water. Set aside for 20 minutes to infuse.
• Remove the tea bags and rind, and discard. Add the cranberry juice and sugar to the jug, and stir to combine.
• Cut half the orange flesh into small pieces and divide among 2 ice cube trays. Pour the tea mixture among the trays. Place in the freezer overnight. Cover the remaining tea mixture with plastic wrap and place in the fridge to chill.
• Remove the ice cubes from the trays and place in a serving jug. Pour over the tea mixture and serve.
• Time plan tip: Prepare this recipe to the end of step 4 up to 1 day ahead. Continue from step 5 just before serving. Picnic tip: Divide the ice cubes and tea among airtight bottles or jugs. Transport in your esky.

ORANGE ICED TEA

Steps:

• With a vegetable peeler, peel each orange in a continuous spiral, removing only the outer colored layer of peel.
• In a large pitcher, pour boiling water over the tea bags and orange peel. Cover and steep 5 minutes. Remove tea bags. Chill tea mixture with peel in a covered container.
• To serve, remove the peel and pour iced tea over ice cubes in tall glasses.
• Sweeten to taste with honey (or brown sugar). Garnish with orange slices and fresh mint leaves, if desired.