Watermelon Iced Tea Recipes

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WATERMELON-MINT ICED TEA (GREEK INSPIRED)



Watermelon-Mint Iced Tea (Greek Inspired) image

Provided by Bobby Flay

Categories     beverage

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 5

8 cups chopped seeded watermelon
7 black tea bags
2 tablespoons clover honey
1/2 cup fresh mint leaves
Fresh mint sprigs, for garnish, optional

Steps:

  • Puree the watermelon in batches until smooth, then strain into a pitcher. Cover and refrigerate until very cold.
  • Bring 6 cups water to a boil in a medium saucepan. Remove from the heat, add the tea bags and honey and let steep 5 minutes. Add the mint leaves, cover and refrigerate until cold. Discard the mint leaves and add the tea to the watermelon juice. Serve over ice in tall glasses with mint sprigs, if desired.

Nutrition Facts : Calories 123 calorie, Fat 0.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 3 milligrams, Carbohydrate 33 grams, Fiber 1 grams, Protein 2 grams, Sugar 27 grams

SOUTH-OF-THE-BORDER WATERMELON ICED GREEN TEA



South-of-the-Border Watermelon Iced Green Tea image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

3 cups chopped seedless watermelon
1 cup chilled green tea
1 cup chilled cream soda
1/8 tsp. ground cinnamon
1 tsp. light brown sugar
ice cubes

Steps:

  • Put all the ingredients except ice cubes into a blender and blend on medium speed for two minutes. Pour tea mixture into old-fashioned glasses filled with ice. Serve immediately.

ICED WATERMELON-LEMON TEA



Iced Watermelon-Lemon Tea image

Pureed watermelon adds a summery twist to the classic Arnold Palmer combination of iced tea and lemonade. The sprightly thirst-quencher is also wonderful spiked with vodka.

Provided by Martha Stewart

Categories     Drink Recipes

Time 10m

Number Of Ingredients 2

1 small watermelon (about 5 pounds), quartered lengthwise, flesh removed and cut into chunks, rind reserved
32 ounces half-and-half lemonade-with-tea

Steps:

  • Puree watermelon chunks in a blender until smooth. (You should have 4 cups.) Refrigerate in an airtight container up to 1 day ahead. When ready to serve, transfer to a pitcher; add lemonade-tea mixture. Stir to combine. Cut reserved rind into 1-inch wedges. To serve, fill glasses with ice; top with tea mixture. Garnish with watermelon wedges.

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