Iced Tea Recipes

Enjoy the summer weather with these refreshing iced tea recipes!

One of my favorite things is sitting in my backyard and enjoying a refreshing summer drink. We have found some great new iced tea recipes for you to try with your friends and family on the back patio or your front porch this summer..

This yummy apricot iced tea makes a delicious summer drinkApricot Iced Tea

Ingredients

  • 8 black tea bags
  • 6 cups of boiling water
  • 1/2 cup of fresh mint leaves
  • 3 cans of apricot nectar (11-12 oz. each)
  • 1 teaspoon of vanilla
  • Ice cubes
  • Fresh apricot wedges (optional)
  • Fresh mint sprigs (optional)

Directions:

In a large heatproof pitcher, combine the tea bags, boiling water, and the 1/2 cup of mint leaves. Let this steep for 5 minutes. Remove and discard the teabags and mint. Cover the tea and let it stand for one hour. Then stir in the apricot nectar and vanilla. Cover and chill for 4-48 hours.

To serve, fill tall glasses with ice cubes. Pour in the tea. For an extra touch, garnish with either apricot wedges or mint sprigs. Yum!



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green tea and red berries mix perfectly in this delicious summer iced tea recipeSparkling Red and Green Tea

Ingredients:

  • 2 Cups boiling water
  • 4 Green tea bags
  • 12 oz. can of frozen juice concentrate
  • Sparkling water of club soda
  • Fresh berries (optional)
  • Lemon wedges (optional)

Directions: 

Bring 2 cups water to boiling. Steep 4 individual-size green tea bags in boiling water according to tea package directions. Remove and discard tea bags. Stir a 12-ounce can of frozen juice concentrate (such as cranberry-raspberry or apple-cherry) into tea mixture. Cover and chill mixture until serving time. To serve, fill a tall ice filled glass 1/4 full with the tea mixture. Top with chilled sparkling water or club soda. Garnish with a few fresh berries and lemon wedge. Makes 6 to 8 servings.

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How to make a delicious cranberry ginseng iced tea

            Cranberry Ginseng Iced Tea

Ingredients

  • 2 cups water
  • 2 green tea bags
  • 2 ginseng tea bags
  • 1 mint tea bag
  • 2 cups cranberry juice cocktail, chilled
  • 1 cup carbonated water, chilled
  • Edible flowers, such as nasturtiums or pansies

Directions:

1. In a small saucepan bring 2 cups of water to boiling. Remove from heat. Add green, ginseng, and mint tea bags. Cover; let steep 10 minutes. Remove tea bags.
2. Cool at room temperature, covered, for 2 hours.
3. Transfer to a pitcher; add cranberry juice and carbonated water. Sprinkle with edible flowers. Serve over ice cubes. Store remaining tea, covered, in refrigerator up to 2 days. Makes 5 or 6 servings.

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