Best 4 Summertime Tea Recipes

SUMMERTIME TEA

Steps:

• In a large saucepan, bring 4 cups water to a boil. Remove from the heat; add tea bags. Cover and steep for 3-5 minutes. Discard tea bags. , Stir in the sugar, concentrates and remaining water. Add tequila if desired. Refrigerate until chilled. Garnish with mint and lemon if desired.

SUMMERTIME RASPBERRY PEACH ICED TEA

Steps:

• WITH AN ICED TEA MAKER:.
• Place splenda and fruits in the bottom of the iced tea pitcher.
• OMIT the ice!
• Make iced tea according to your tea makers directions.
• After the brew cycle is done, let tea and fruits sit for about ten minutes, DO NOT STIR YET!
• After ten minutes, add enough cool water to fill pitcher or until it tastes good to you.
• Let chill at least two hours.
• Remove fruit if you like but we think it is pretty!
• Serve over ice.
• WITHOUT AN ICED TEA MAKER:
• In a small pot, bring water to a rolling boil, remove from heat add tea bags and let steep covered for 10-15 minutes.
• Meanwhile, place the splenda and fruit in a large pitcher.
• After tea is done steeping, remove tea bags and gently bring tea to a simmer. Remove from heat and slowly and gently pour over fruit and splenda.
• After ten minutes, add enough cool water to fill pitcher or until it tastes good to you.
• Let chill at least two hours.
• Remove fruit if you like but we think it is pretty!
• Serve over ice.

SUMMERTIME ICED TEA

Steps:

• Pour boiling water into a large heatproof pitcher. Add teabags and mint leaves; let stand for 5 minutes. Discard teabags and mint leaves.
• Add frozen lemonade, sugar and cold water, mixing well. Serve over ice; garnish with mint sprigs.
• A really neat way that Gooseberry showed this drink is to put each serving in mason jars, sealer lids and all, with a slice of lemon in each jar. Put all the jars in a bucket of ice and serve to your guests that way. Very impressive for a barbeque or gathering and a very inexpensive way to do it as well.

SUMMERTIME ICED TEA

Steps:

• 1. Place the spearmint leaves and tea bags in a heat-proof gallon size jar.
• 2. In a large saucepan, bring the 8 cups of water to almost a boil, just until you see a few bubbles starting to come to the surface.
• 3. Pour the heated water into the large heat-proof jar; cover the jar with a glass plate. I used an 8-1/2 inch glass dessert plate, and let stand for 15-20 minutes.
• 4. After the tea has steeped, discard the teabags and mint leaves. Add the sugar, and stir thoroughly.
• 5. Cover the jar with the plate, and let set at room temp to cool. (I let mine sit for 1 hr. & 30 mins.)
• 6. Now add the frozen lemonade and cold water; stir well.
• 7. Refrigerate to chill and serve later, or pour into beverage glasses filled with a few large ice cubes, and serve immediately.
• 8. Garnish beverage glasses with lemon slices, and sprigs of fresh spearmint leaves, if desired.
• 9. Note: I just wanted to let everyone know... The other day I made this iced tea, but found I only had 12 mint leaves, so I also used 2 Bigelow Plantation Black Spearmint Tea Bags (along with 12 black flavored tea bags). I felt the taste of the spearmint really came through, and the tea was quite refreshing and delicious!