Best 11 Orange Iced Tea 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.

CRANBERRY ORANGE ICED TEA

Steps:

• In a large pitcher, pour the boiling water over the tea bags. Steep 5 minutes; remove the tea bags and discard.
• Stir in the lemon juice and Sweet'N Low until the Sweet'N Low dissolves. Mix in the cold water and orange juice.
• Refrigerate until well chilled.
• Pour over ice in tall glasses.

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.

LEMON-ORANGE ICED TEA

Steps:

• In a saucepan, bring 1 qt. of water to a boil. Remove from the heat. Add tea bags and mint; let stand for 10 minutes. , Discard tea bags and mint. Pour tea into a large pitcher. Add lemonade drink mix, orange juice and remaining water; stir well. Refrigerate until chilled. Serve over ice.

ORANGE-AND-LEMON ICED TEA

Steps:

• Combine tea and mint in a large heatproof container. Pour 8 cups boiling water over; let steep 5 minutes. Discard tea bags and mint; stir in sugar. Let cool completely, then stir in orange and lemon juices. Refrigerate until chilled, at least 2 hours.
• Fill glasses with ice. Stir tea and pour into glasses. If desired, stir a shot of whiskey or gin into each. Garnish with citrus rounds and mint sprigs; serve immediately.

LEMON-ORANGE ICED TEA

Steps:

• In a large saucepan, heat water just until it comes to a rapid boil. Remove from heat and drop in the tea bags. Cover and let steep for about 20 minutes.
• In a 2 quart pitcher, combine the steeped tea, discarding the tea bags, and the sugar or Splenda. Stir until dissolved. Continue to cool to room temperature. Stir in lemon and orange juice. Refrigerate until chilled. Serve over ice.
• Tips:.
• I find it best not to add the citrus until the tea is completely cooled. Even better to chill the cooled citrus tea, as recommended, to let the flavors meld. Also, cooling too fast brings out the tannin, causing cloudy tea. Should any tea become cloudy, just add a little boiling water to clear it up.

ORANGE AND CINNAMON ICED TEA

Steps:

• In a medium pot, bring 8 cups of water to a boil.
• Once the water boils, add the tea bags and remove from heat.
• Let the tea steep for 4 minutes.
• Remove tea bags and let the brewed tea cool.
• Once the tea is cooled, add the orange-cinnamon syrup. Mix thoroughly. Transfer to a serving pitcher and add ice.
• Serve and enjoy!
• To Make the Syrup:.
• In a small saucepan, mix the water, orange juice and sugar. Add the cinnamon sticks and orange zest.
• Turn heat to medium-high. Stir mixture frequently until it comes to a boil.
• Once the mixture boils and the sugar has dissolved, remove saucepan from the heat.
• Allow the sugar mixture to cool. It will thicken a bit once cooled.
• Strain mixture to remove cinnamon sticks and any large pieces of orange zest.
• Add cooled sweetener to brewed tea.

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-APPLE ICED TEA

Steps:

• Place the tea, cinnamon stick, and cloves in a teapot. Bring the water to a boil, pour the water into the teapot, and let the tea brew for 3 to 5 minutes, depending on your taste. Chill the tea and pour 5 ounces of the tea over ice in 2 tall glasses. Pour 6 tablespoons of the apple juice into each glass and garnish with slices of orange.

ORANGE-EARL GREY ICED TEA

Steps:

• Steep loose tea (or tea bags) and orange peel in boiling water for 3 to 5 minutes.
• Strain the tea (or remove tea bags and orange peel) and pour into a large pitcher.
• Stir in orange juice and sugar (or Splenda) until the sugar (or Splenda) is dissolved. Add cold water.
• Refrigerate until chilled, about 2 hours.
• Serve over ice with orange wedges, if desired.

MINTED ICED TEA WITH ORANGE-BLOSSOM WATER

Steps:

• Steep tea bags in boiling water, add mint, sugar and lemon peel. Stir until sugar dissolves. Allow to stand for up to four hours. Discard lemon peel and mint. Strain lemon juice and add to tea. Add cold water and orange blossom water, and plenty of ice cubes.
• Serve in tall, clear glasses, garnished with lemon slices and fresh mint sprigs.
• Orange blossom water is available in Middle Eastern grocery stores, and in the specialty aisles of some supermarkets.