Victorian Iced Tea Recipes

VICTORIAN ICED TEA

Steps:

• Place tea bags in a heat-proof pitcher; add boiling water. Cover and steep for 5 minutes. Remove and discard tea bags. Cover and refrigerate tea., Just before serving, combine cranberry-raspberry concentrate and cold water in a 2-1/2-qt. pitcher; stir in tea. Serve on ice. Garnish with mint.

PERFECT ICED TEA

Steps:

• Hot-Brewed:
• Bring 8 cups water to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate.
• Cold-Brewed:
• Combine 8 cups cold water and 6 tablespoons loose tea or 10 tea bags in a pitcher. Cover and refrigerate 15 to 36 hours, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags.
• Sweet Teas:
• Combine 3/4 cup each sugar and water in a saucepan and add 1 infuser, if desired. Bring to a simmer over medium heat, stirring until the sugar dissolves, then remove from the heat and let cool. Strain the infused syrup through a fine-mesh sieve (you'll get about 1 cup).
• Orange Add 6 strips zest
• Blackberries 1 cup
• Cinnamon 2 sticks
• Lavender 3 tablespoons dried
• Vanilla 1 halved bean
• Mint 3 sprigs
• Ginger 1 cup sliced
• Lemon 8 strips zest
• Nectarine 1 cup chopped
• Cucumber 2 cups chopped

THE REAL LONG ISLAND ICED TEA

Steps:

• Fill a cocktail shaker with ice. Pour vodka, rum, gin, tequila, triple sec, and sour mix over ice; cover and shake. Pour cocktail into a Collins or hurricane glass; top with splash of cola for color. Garnish with a lemon slice.

VICTORIAN FARMHOUSE ICED TEA

Steps:

• Place teabags in a large measuring cup, pour boiling water over; steep for 5 minutes; remove tea bags.
• Chill in a covered container.
• AT SERVING TIME: combine juice and cold water in a 2 quart serving pitcher; pour in tea; stir.
• SERVING SUGGESTIONS: serve over cubes or pour into punch bowl with an ice-ring.
• Oh dahhling--this is just too, too!

VICTORIAN ICED TEA

Steps:

• Place tea bags in a teapot; add boiling water. Cover and steep for 5 minutes. Remove and discard tea bags. Refrigerate tea in a covered container. Just before serving, combine cranberry-raspberry concentrate and cold water in a 2-1/2-qt. pitcher; stir in tea. Serve on ice. Garnish with mint.

VICTORIAN WATERCRESS TEA SANDWICHES FOR HIGH TEA AND PICNICS

Steps:

• Snip the stalks from the watercress and place the leafy ends on kitchen paper to absorb any water. Butter the bread generously, arrange the watercress over 4 slices and season. Top with the remaining bread, cut into triangles or fingers and serve.
• NB. (Don't discard the watercress stalks; they can be made into a soup. Soften a chopped onion in a pan with butter, add 250ml whole milk and bring to the boil. Add the stalks, cook for 1 minute then liquidise until smooth and foamy.).

CITRUS ICED TEA WITH MINT

Steps:

• In a Dutch oven, bring 1 qt. of water to a boil. Add tea bags and mint. Cover and steep for 10 minutes. Strain; discard tea bags and mint. , In a large container, combine lemonade mix and remaining water. Stir in the tea and orange juice. Cool. Serve over ice.