Refreshing Strawberry Iced Tea Recipes

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ICED STRAWBERRY TEA



Iced Strawberry Tea image

Strawberry season here coincides with the herald of the first day of summer and the conclusion of our school year. So it's no wonder that popular fruit is treasured in favorite recipes like this colorful and refreshing quencher.-Laurie Andrews, Milton, Ontario

Provided by Taste of Home

Time 10m

Yield 5 cups.

Number Of Ingredients 5

1 pint fresh strawberries
4 cups brewed tea, chilled
1/3 to 1/2 cup sugar
1/4 cup lemon juice
Ice cubes

Steps:

  • Set aside five strawberries. Place the remaining strawberries in blender; cover and puree. Strain into pitcher. Stir in the tea, sugar and lemon juice until sugar is dissolved. Chill. , Serve in chilled glasses over ice. Garnish with reserved berries.

Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein.

REFRESHING STRAWBERRY ICED TEA



Refreshing Strawberry Iced Tea image

I found this recipe on the back of a frozen strawberry package. It's really good on hot days! The tea is sweet already from the strawberries; so if you'd like, you can cut back on the sugar a bit. Enjoy!

Provided by Shiraz

Categories     Beverages

Time 5m

Yield 5 serving(s)

Number Of Ingredients 4

2 cups whole frozen strawberries
32 fluid ounces brewed tea, that has been cooled
1/4-1/2 cup white sugar (depending on how sweet you want the tea)
1/4 cup fresh squeezed lemon juice

Steps:

  • Take 5 strawberries out of the bag and set aside.
  • With the remaining berries, blend in a blender or food processor until smooth.
  • Strain the pureed berries, discard seeds.
  • Mix together pureed strawberries, tea, lemon juice, and desired amount of sugar.
  • Chill until ready to serve.
  • Serve with ice and reserved berries as garnishes.

STRAWBERRY-BASIL ICED TEA



Strawberry-Basil Iced Tea image

Strawberries and basil give nuance to iced tea. The drink is toted in an old-fashioned glass jar, with ice added just before serving. Small bags of pistachios are the perfect accompaniment.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Yield Makes 2 quarts

Number Of Ingredients 6

8 black-tea bags
1 pound strawberries, hulled and halved (quartered if large)
1 cup water, plus more for steeping
3/4 cup sugar
1 cup fresh basil, plus more for serving
Ice, for serving

Steps:

  • Bring 4 cups water to a boil in a medium saucepan. Add tea bags, and let steep for 5 minutes.
  • Place strawberries in a bowl. Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, add basil, and let steep for 10 minutes. Strain over strawberries; discard basil. Toss to coat. Let stand until cool, about 25 minutes. Combine strawberries (with syrup) and tea in a pitcher. Refrigerate until chilled. Serve over ice, and garnish with basil.

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  • Set a fine mesh strainer over a large bowl and strain the strawberry juice into the bowl, pressing on the strawberry pulp to ensure that all of the juice has been extracted. Discard the pulp. Return the strawberry juice to the pot along with the sugar. Stir until the sugar is dissolved and bring to a boil again. Reduce the heat to a simmer and cook for 5 minutes, stirring occasionally and skimming off any foam that may appear.
  • Remove the strawberry syrup from the heat, allow it to cool for a few minutes, and then pour it into the tea. Cover and chill. Just before serving, taste the tea. If weaker tea is desired, stir in additional water, 1/2 cup at a time, tasting in between additions. Pour over ice and serve immediately.

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  • Boil 500ml of water and pour it over the tea and sugar, stirring to dissolve the sugar, and let it stand for 5 minutes. Meanwhile, hull and roughly chop the strawberries, place in a blender and blend until smooth.
  • When the tea has steeped, strain it into the blended strawberries, give it a stir and strain through a fine sieve. For maximum juice extraction, try pressing the mix with the back of a spoon to force it through the tiny holes
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