Minted Ice Tea

Ingredients

Procedure

Serving Information

• Serves: 2

Sweet Tea recipe

3 family-size tea bags
1/4 teaspoon baking soda
1 to 1 1/3 cups granulated sugar

Bring 4 cups of water to a boil. Add a pinch of baking soda to the water and add tea bags. Remove from heat, add sugar and cover. Allow to sit for at least 10 to 15 minutes. Pour into a gallon pitcher, then fill with cold water. Refrigerate.

The baking soda takes out the bitterness and darkens the tea. It does not change the taste.

Almond Tea recipe

8 cups water, divided
1 1/2 cups granulated sugar
2 tea bags
Juice of 4 lemons*
1 tablespoon vanilla extract
1 tablespoon almond extract

* Or use 8 tablespoons lemon concentrate.

Boil 6 cups water and sugar for 10 minutes.

In a separate pan combine an additional 2 cups boiling water with tea bags. Steep 5 minutes. Remove tea bags and mix with water-sugar mixture. Add the juice of lemons, vanilla extract and almond extract.

Serve hot or iced.

Yields 8 servings.

Anise Tea (Té de Anis �?Mexico) recipe

5 cups water
2 1/2 teaspoons aniseed
Sugar, to taste

Bring water to a boil and add aniseed. Remove the pot from the heat and let it steep, covered, for 20 minutes, then strain out the seeds. Stir in sugar. The tea can be served at room temperature, ice cold or reheated.

Apple Iced Tea recipe

4 tea bags
4 cups boiling water
2 cups apple juice
1 tablespoon lemon juice
Sugar (optional or to taste)

Steep tea bags in boiling water for 5 to 10 minutes. Discard tea bags and add remaining ingredients. Chill.

Bubble Tea recipe

Jar of tapioca balls with sweetened
    syrup (usually in brown or red)
1 can sweetened condensed milk
    (preferably Longevity Brand)
Tea - Chinese tea, such as Oolong or
    Black, or Japanese Green Tea
3 teaspoons granulated sugar
Pot of boiling water

For a single serving, use a quarter cup of tapioca balls. For servings of two or three, use half the jar. Use the entire jar for family servings.

Pour desired amount from the jar into a strainer so that all the syrup separates from the tapioca balls. Bring a pot of water to boil. Once the water starts boiling, put in the tapioca balls. Add 3 teaspoons of sugar (so that the tapioca balls have a softer yet chewier texture). Let the tapioca balls boil for about 5 minutes. Bring the pot to simmer for 3 minutes. Then drain and rinse in cold water using the strainer. Leave it in the strainer. Prepare a pot of tea.

Afterwards, open sweetened condensed milk and pour about a tablespoon into a 12 ounce glass. (For single servings, use about a tablespoon of condensed milk, as this stuff is really thick and sweet. For larger servings, add to taste.) Refrigerate unused sweetened condensed milk after opening. Add about 8 ounces of tea to the glass of condensed milk. Mix until the condensed milk has fully dissolved into the tea. From the strainer, pour the tapioca balls into the glass of milk and tea. Drink through a large diameter straw.

Bubble Tea recipe

1/2 cup chilled, cooked large Chinese tapioca pearls
    (if substituting regular small tapioca, use 1/3 cup)
1 cup crushed ice
1 cup very strong chilled black tea (or orange pekoe
    tea or Chinese litchi tea)
1 cup milk, or to taste
Honey or sugar, to taste

Place the pearls in a large parfait glass. Combine all remaining ingredients in a cocktail shaker, and shake vigorously until the mixture is frothy. Pour into the glass, and serve with large-diameter straw. Yields 1 (16 ounce) drink.

Variations:
Prepare the tapioca pearls by adding with sugar to boiling water and simmer briefly; use a blender; add various flavorings (coffee, almond, etc.); use sweetened condensed milk; use green tea, etc.

Cranberry Tea recipe

4 to 4 1/2 cups water
12 whole cloves
2 (3-inch) cinnamon sticks
1/3 cup granulated sugar
4 regular tea bags
1 (12 ounce) can frozen cranberry juice concentrate

Bring water, cloves, cinnamon sticks and sugar to boil in a pan. Pour over tea bags; cover and steep for 3 minutes. Remove tea bags and stir in concentrate. Chill and serve.

Creamy Spiced Tea recipe

Source: Eagle Family Foods

3/4 cup unsweetened instant tea
1 teaspoon finely grated orange peel
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
6 1/3 cups water

In large saucepan, combine tea, orange peel and spices. Add sweetened condensed milk; mix well.

Over medium heat, slowly stir in water. Heat thoroughly but do not boil. Refrigerate any leftovers.

Tip: May be stored in refrigerator up to 5 days. Mix well and reheat before serving.

Makes 2 quarts.

Honey Strawberry Tea Cooler recipe

1 pint fresh strawberries, stemmed and cleaned
1/4 cup honey
1 (6 ounce) can frozen orange juice concentrate
2 cups brewed green tea, cooled

In a blender or food processor container, combine strawberries and honey; process until smooth. Add orange juice concentrate; process until well blended. Stir into cooled tea. Serve over ice.

Makes 4 servings.

Iced Tea Syrup Concentrate recipe

I make this iced tea syrup all the time, and it is great. I received this recipe a long time ago - from where I can't say.

10 tea bags
3 cups water
3 cups granulated sugar

Bring all ingredients to a boil in a large pot and boil for 10 minutes.

Pour into a bottle and keep refrigerated.

Mix 5 parts of water to one part tea syrup concentrate or to your own taste.

Lemonade Tea recipe

2 family-size tea bags
1 quart water
1 1/2 cups granulated sugar
1 (10 ounce) can frozen lemonade
2 quarts water

Bring 1 quart water to boil. Add tea bags and turn off heat. Steep tea for 10 minutes. Remove tea bags; discard. Add remaining ingredients.

Mix and refrigerate.

To serve, add 1 two-liter bottle ginger ale Serve over ice.

Peach or Raspberry Iced Tea recipe

From the kitchen of Donna Henn

6 regular tea bags (any brand)
Water
1 envelope unsweetened peach or raspberry Kool-Aid

Put the tea bags into a 2-quart pan, cover with water, and heat to steep. (Do not boil the tea bags.) After tea has steeped for a while, add one package of either peach or raspberry Kool-Aid. Sweeten tea to taste and pour into a one-gallon pitcher. Fill to the top with cold water. Store in the refrigerator.

Peachy Iced Tea recipe

5 black or green tea bags
4 cups boiling water
4 cups peach or apricot nectar
2 cups sliced peaches (divided use)
Ice cubes (optional)
Mint sprigs for garnish (optional)

Steep tea bags in boiling water for 5 minutes. Remove tea bags. Combine brewed tea and nectar in large pitcher. Gently stir in 1 1/2 cups peaches. Refrigerate until chilled, at least 3 hours.

Put remaining peach slices into individual glasses. Add ice cubes, if using, and pour in tea. Garnish with mint sprig if desired.

Makes 8 servings.

Per serving: Cal 80 No fat Fiber 1 g Sodium 40 mg Carb 21 g

Source: Vegetarian Times

Tidewater Tea recipe

1 quart strong tea
1 cup cherry juice
3 tablespoons lemon juice
1/4 cup orange juice
4 whole cloves
1 stick cinnamon

Simmer for about 30 minutes. Serve hot.

This makes 4 to 6 servings.