Citrus Iced Teas

• 8 Dilmah black tea bags
• 2 liters boiling water
• 2/3 cup caster sugar
• 1/2 cup lemon juice
• 3/4 cup orange juice
• 4 passionfruit, halved
• 1/2 cup small fresh mint leaves
• 1 lemon, scrubbed, thinly sliced
• 1 orange, scrubbed, halved, thinly sliced ice cubes, to serve

Place tea bags in a large, heatproof jug. Add boiling water. Stand for 3 minutes. Remove and discard tea bags. Add sugar. Stir until dissolved. Stir in lemon juice, orange juice and passionfruit pulp. Refrigerate until ready to serve. Add mint, lemon and orange slices. Serve over ice.
You could replace tea bags with 2 tablespoons black tea leaves in step 1. Stand for 3 minutes. Strain into a jug.

• 1 small orange
• 3 rosehip tea bags
• 1 whole vanilla bean
• 5 cups boiling water
• 2 tablespoons honey
• ice cubes, to serve

Using a vegetable peeler, peel rind from orange in wide strips. Wrap orange in plastic wrap. Refrigerate until required. Using a knife, remove white pith from rind. Place rind, tea bags and vanilla bean in a large, heatproof jug. Add boiling water. Stand for 5 minutes. Remove rind, tea bags and vanilla bean. Add honey. Stir to combine. Cover and refrigerate overnight or until chilled. Chop reserved orange. Add to tea mixture. Serve with ice.

• 5 cups water
• Two tea-bags of green tea
• 1 cup sugar
• 1 can (12 ounces) frozen lemonade concentrate, thawed
• 1 cup vodka
• 1 bottle (1 liter) sparkling water
• Chilled lemon slices

Heat 1-cup of the water to boiling. Pour water over tea bags; let steep 10 minutes. Remove tea bags and cool tea. Heat remaining four cups water to boiling. Stir in sugar until dissolved. Remove from heat; cool 20 minutes.
Mix tea, sugar water, lemonade concentrate and vodka in 3 quart plastic container. Cover and freeze at least 24 hours.
To serve, place 2/3-cup slush in each glass and fill with 1/3-cup sparkling water and stir. Garnish with lemon slices.

• 6 lemons
• 2 cups pineapple juice
• 2 quarts green tea
• 6 mint sprigs, plus more for garnish
• 1/2 cup sugar
• Thinly sliced wedges of fresh pineapple (optional)

Juice 4 lemons and strain (for about 3/4 cup juice); thinly slice remaining lemons. Stir lemon juice and pineapple juice into tea. Lightly crush 6 large sprigs of mint and stir into tea. Sweeten to taste, stirring until sugar dissolves.
Add lemon slices and serve over ice, garnished with mint and pineapple wedges, if using. Serves 14 to 16.

• 1 lemon (unwaxed)
• 1 1/2 tablespoons of honey
• 1 pot of tea (your choice)

Begin by cutting 2 slices from the lemon. With the rest of the lemon, squeeze the juice and place in a small bowl. Next put the lemon slices and honey in a large mug and add the lemon juice. Pour in the brewed tea. Stir well and drink. Serves 1

A simple iced tea, with a twang of lime and hint of mint. It's both sweet and tart at the same time. The lime juice will be much better flavoured if freshly squeezed.

• 1 quart water, boiling
• 4 tea bags
• 1 3/4 cups fresh mint leaves
• 1/4 cup sugar
• 1/4 cup lime juice

Mix tea bags, mint and sugar in hot water, and let steep for 15 minutes. Strain out the tea bags and mint leaves. Chill and add lime juice before serving.
Serves 4

This is a sparkling iced tea, with the unusual combination of lemon with almond and vanilla. You could use regular soda water, if you prefer less lemon flavour.

• 4 cups boiling water
• 10 tea bags, black
• 2 lemons, sliced thinly
• 1 cup sugar
• 1 tbs almond extract
• 2 tsp vanilla extract
• 1 2-litre bottle of lemon carbonated drink

Brew tea in a saucepan, and steep for 10 minutes. Put lemon slices into a large pitcher, giving them each a squeeze as you go. Add sugar into pitcher. Mix in tea. Add flavourings and pop right before serving. If you are not going to serve immediately, hold off on the extracts and lemon soda until then.
Serves 12

• 5 tablespoons orange pekoe tea leaves
• Three 2 1/2-inch strips of orange rind
• 2 cups fresh orange juice
• 1/2 cup fresh lemon juice
• Sugar to taste
• 3 cups ginger ale
• Eight thin slices of an orange

Pour 4 cups boiling water over the tea leaves and orange rind in a heat-proof bowl and let the mixture steep for 10 minutes.
Strain the tea into a pitcher, add the orange juice, the lemon juice, and the sugar, stirring until the sugar dissolves, and chill the mixture.
Add the ginger ale, pour the mixture into tall glasses filled with ice cubes, and garnish each drink with 1 of the orange slices.
Recipe makes eight Iced Orange Tea drinks.

• 6 ordinary tea bags
• 2 tbsp caster sugar
• 10 sprigs mint
• 300ml fresh orange juice
• juice 1 lime
• 1/2 sliced orange , mint leaves and ice to serve

Make the tea with 1.2 litres water and the sugar. Add mint to the pot and infuse for 10 mins. Strain and cool.
Pour into a jug, stir in the juices and serve with orange slices, mint and plenty of ice.

• 200 ml strong tea
• 120 ml cold water
• 120 ml crushed ice
• sugar or sweetener
• juice of 1-2 lemons
• 1 slice(s) lemon
• 2 sprig(s) fresh mint

Mix the tea, water, lemon juice and sugar or sweetener together and let chill for at least one hour in the fridge. Add ice, garnish with mint, and arrange the slice of lemon on the glass rim.

• 10 tea bags, black
• 4 cups boiling water
• 2-litre of lemon carbonated drink
• 1 cup sugar
• 2 lemons, sliced thinly
• 2 tsp vanilla extract
• 1 tbs almond extract

Process first of all, brew tea and steep for not more than 10 minutes. Cut lemons and put slices into a large pitcher, then squeeze them. Add sugar. Mix everything with tea. Add pop just before serving.

• 1/2 cup lemon juice
• 1/3 cup sugar, or to taste
• 3 1/2 cups strong brewed tea

Stir together lemon juice and sugar in a pitcher until the sugar dissolves. Stir in tea; chill.