Midsummer Iced Tea Recipes

Honey Apple Iced Tea
4 black tea bags
1/3 cup honey
3 cups unsweetened apple juice
3 cups boiling water
lemon slices

Makes 6 to 8 servings
In a 2 quart pot, brew tea bags in boiling water. Remove bags, add honey and apple juice. Stir well. Pour over ice.

Fruit Tea Punch
1 cup honey
1 cup orange juice
1/2 cup fresh lemon juice
1 cup fresh fruit, crushed
1 1/2 cups fresh, strong tea
1 pint ginger ale

Makes 6 to 8 servings
Mix all ingredients except ginger ale. Just before serving add ginger ale and crushed ice. If the punch is too strong for your taste you can dilute with ice water or more ginger ale.

Apple Cinnamon Tea Cooler
1 1/2 cups boiling water
6 Cinnamon Apple tea bags
3 tablespoons sugar
1 1/2 cups cold water
1 cup grape juice
2 teaspoons lemon juice
Club soda, chilled

Makes 6 to 8 servings
In teapot, pour boiling water over teabags; cover and steep 5
minutes. Remove bags; stir in sugar and cool. In pitcher, combine tea, cold water and juices. Serve in ice-filled glasses with a splash of soda. Garnish, if desired, with lemon slices.

Refreshing Iced Mint Tea
4 tea bags
10 sprigs fresh mint
5 C boiling water

1/2 C sugar (You may substitute non-sugar sweetener, if desired)

3 C boiling water
2/3 C fresh lemon juice
1/3 C fresh orange juice

Makes 10 Servings

Put tea bags, mint and 5 cups of boiling water in a large, covered container. Let sit for 30 minutes.

Mix sugar and 3 cups boiling water in a smaller container and stir until sugar is dissolved. Add lemon and orange juices. Remove tea bags and add sugar and juice mixture to tea mixture. Stir to combine.

Refrigerate until ready to drink. Strain and serve over ice.

Mint Tea Punch
8 tea bags
8 fresh mint sprigs
1 C sugar
2 quarts boiling water
2 1/2 C pineapple juice
1 can (6 oz.) can frozen lemonade concentrate, thawed

additional mint springs for garnish

Makes about 3 quarts

Combine tea bags, sugar and mint sprigs. Pour boiling water over tea mixture. Cover and let steep for at least a half hour.

Remove and discard tea bags and mint springs. Transfer to a large pitcher or punch bowl and add pineapple juice, cold water and lemonade concentrate (undiluted). Stir well, serve over ice garnished with mint sprig