Trisha Yearwoods Sweet Tea Recipes
SWEET TEA QUICK PICKLES
Provided by Trisha Yearwood
Categories condiment
Time 1h35m
Yield 3 cups or one 24-ounce mason jar
Number Of Ingredients 9
Steps:
- Place a saucepan over medium-high heat. Pour in the sweet tea, white vinegar, honey, dried chives, celery seeds, salt and brine from the banana peppers (reserve the banana peppers, refrigerated, until ready to serve). Heat until just boiling and the honey has dissolved, about 4 minutes.
- Place the green beans in a heatproof dish or container. Slice the mini cucumbers into 8 spears each and add to the green beans. Pour the hot brine over the vegetables and set aside for at least 20 minutes.
- Allow the pickles to cool completely before serving or storing in an airtight container. Serve with the banana peppers.
TRISHA YEARWOOD'S SWEET TEA
This ice tea comes from Trisha Yearwood's book Home Cooking with Trisha Yearwood. It is a "classic Southern cooler." It was also featured in LHJ magazine June 2010. Serve it at bbqs, cook outs, picnics, everyday at home, or keep some in the fridge for when peple pop in. The secret is in the steeping and in the addition of very cold water. Orange slices make a nice presentation. It is not too sweet & yet goes down smooth. Enjoy! ChefDLH
Provided by ChefDLH
Categories Beverages
Time 12m
Yield 1 pitcher, 6-10 serving(s)
Number Of Ingredients 4
Steps:
- Fill a saucepan with enough water to cover tea bags.
- Bring water to a boil and remove from heat.
- Let tea steep for 10 minutes in the pan.
- Pour sugar in a pitcher and add the hot tea, making sure to stir until all sugar dissolves.
- Finish filling the pitcher with very cold water.
- Drop orange slices into tea and garnish glasses and pitcher with additional slices.
Nutrition Facts : Calories 203.8, Sodium 7.6, Carbohydrate 52.6, Fiber 0.5, Sugar 51.9, Protein 0.2
PINEAPPLE SWEET TEA
Provided by Trisha Yearwood
Categories beverage
Time 8h10m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Drain the pineapple chunks and reserve the juice. Place the pineapple chunks in 2 silicone ice cube trays and fill the trays with cold water (it's ok if the pineapple floats up). Freeze overnight.
- Pour 2 cups boiling water over the tea bags in a heat-safe measuring cup and let the tea stand for 10 minutes. Into a large pitcher, add the reserved pineapple juice, sugar and 1 cup cold water. Stir to mix slightly. Remove the tea bags from the tea mixture. Pour the hot tea into the sugar mixture and stir until the sugar is dissolved. Add 8 cups water to the pitcher and refrigerate until serving.
- When ready to serve, drop the pineapple ice cubes into the tea
SWEET TEA
Steps:
- Fill the teakettle or saucepan with enough water to completely cover the tea bags, about 2 cups. Bring to a boil and remove from the heat. Let the tea stand for 10 minutes. Put the sugar into a gallon pitcher and add 1 cup cold water. Stir to mix slightly. Pour the hot tea into the sugar mixture and stir until the sugar is dissolved. Add 13 cups water to fill the pitcher.
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