Fruits Iced Teas

• 1 tbsp Indian tea
• 4 tbsp copped fresh mint
• 1 tbsp caster (superfine) sugar
• 1 1/4 cups clear apple juice
• ice cubes and springs of mint to serve

Put the tea and chopped mint in a pot and add 3 cups of boiling water and let to infuse for 5 minutes. Stain and stir in the sugar. Leave to cool and add the apple juice. Chill and serve in tall glasses with ice cubes and springs of mint.

• 3 (12 ounce) cans unsweetened pineapple juice concentrate, thawed
• 1 1/2 cups lemon juice
• 1 cup granulated sugar
• 12 cups iced tea

Mix juice concentrate, lemon juice and sugar in large pitcher until sugar is dissolved. Stir in tea. Store covered in refrigerator.
Makes 12 servings (1 1/2 cups each)

• 2 cups peach nectar
• 1 tablespoon fresh lemon juice
• 4 tablespoons granulated sugar (or more for sweeter tea)
• 2 cinnamon sticks
• 4 tea bags
• 4 cups cold water

In a 1 1/2-quart pan or tea kettle, over high heat, bring cold water to a boil. Pour over tea bags and cinnamon sticks in heat-proof pitcher or container; stir briefly. Allow to steep for 4 to 5 minutes or until desired strength. Strain tea into another container. Stir in sugar, lemon juice, and peach nectar; cool.
To serve, pour into ice-filled glasses. Garnish with lemon wedge or fresh peach wedge, if desired.

• 1/4 cup sugar
• 3 tablespoons dry white wine
• 3 sprigs fresh basil, plus more for garnish
• 2 2-1/2-inch strips orange zest
• 1 cup peach nectar
• 4 cups water
• 4 regular tea bags
• 1 tablespoon lemon juice

Combine sugar and wine in small saucepan, bring to a simmer. Remove from heat. Add 3 basil sprigs and orange zest, stir to immerse. Cover and let steep for 30 minutes.
Strain syrup into a small bowl, pressing on basil and zest to release maximum flavor. Prepare the tea and let cool.
Before serving, combine peach nectar, tea, lemon juice and basil-infused syrup in a bowl. Chill and serve garnished with basil sprigs.

• 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.

• Tea bags for 2 gallons tea
• 1 1/2 quarts boiling water
• 2 cups granulated sugar
• 1 (48 ounce) can pineapple juice
• 1 (12 ounce) can frozen orange juice
• 1 (12 ounce) can frozen lemonade

Place tea bags in bowl or pitcher. Pour boiling water over tea bags. Add sugar, stirring to dissolve. Let tea bags steep in sugar water several hours or overnight. discard tea bags. Pour tea into a large bowl. Add juices, stirring well. Pour equal amounts into two one-gallon jugs. Add water to each to fill jug. Refrigerate. Shake well before serving.

• 2 cups cold brewed tea
• 2 cups raspberry juice, chilled
• 2 cups sparkling water, chilled

Mix all ingredients. Serve over ice. Garnish with raspberries, lime or lemon slices and fresh mint if desired.

Very refreshing in the summer. I've always that that raspberry juice was the most summery of fruit juices. This recipe is nicely flavoured without being too sweet. Only honey, no sugar.

• 2 cups tea
• 2 cups raspberry juice
• 1/4 cup honey

Mix raspberry juice, tea and honey. Whisk until honey is dissolved. Serve cold over ice. You can substitute cranberry juice, instead of raspberry for a different taste.
Serves 4

Peach juice is so nice in the heat of the summer. Lemon is nice, but you can only drink so much lemon iced tea. Try something different.

• 3 12-oz cans of peach juice
• 2 quarts tea
• 1 cup sugar
• 1/4 cup lemon juice

Combine everything and chill. Serve over ice.

A tart and fruity iced tea recipe, that you can use to improve some regular iced tea (either homemade or bottled). Garnish with some orange slices for added colour.

• 2 quarts iced tea
• 1 can frozen cranberry juice concentrate
• 1 cup orange juice
• 1/3 cup sugar

In a large pitcher, stir together the cranberry juice and the orange juice. Add iced tea, and then mix in sugar. Continue stirring until the sugar is dissolved. Put back in the fridge and let chill through and serve over ice. Serves 8 - 10.

A sweet and fruity iced tea recipe. Iced tea is thoroughly improved by adding a good dose of fresh summer honey. Sweet and smooth.

• 3 cups water, boiling
• 4 tea bags
• 1/3 cup honey
• 3 cups apple juice

Steep tea bags in hot water for 5 minutes. Strain out tea bags, and stir in honey and juice. Mix until honey is dissolved. Chill and serve over ice.
Serves 6-8

• 1 cup granulated sugar
• 1/2 cup water
• 1 cup fresh raspberries
• 2 quarts raspberry tea, room temperature

Place sugar and water in heavy saucepan over medium-high heat. When mixture begins to bubble, reduce heat to medium-low and simmer for 10 minutes.
Turn off heat and stir in raspberries. Cool and spoon mixture into ice cube trays and freeze.
Place frozen raspberry cubes in tall glasses and pour in raspberry tea.
Yields: About 8 glasses of tea

• 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.

• Three orange pekoe tea bags
• 1 cup loosely packed fresh basil leaves
• 4 cups water
• Five, 5-1/2-ounce cans peach nectar (about 3-1/3 cups), chilled
• 1/4 cup chilled simple syrup or to taste

For simple syrup:

• 1-1/3 cups sugar
• 1-1/4 cups water

Garnish: peach slices and basil sprigs

Put tea bags and basil in a quart-size glass measure or heat-proof bowl.
In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and strain through a sieve into a heat-proof pitcher. Cool tea and chill, covered, until cold, about 1 hour. Stir in nectar and syrup. Serve tea over ice in tall glasses and garnish with peach slices and basil sprigs.
To make simple syrup:
In a saucepan bring sugar and water to a boil, stirring, and boil until sugar dissolves. Let syrup cool and chill, covered. You can prepare the syrup up to two weeks ahead of time, if desired. Syrup recipe makes about 2 cups syrup.
Recipe makes about 7 cups of Peach Basil Iced Tea.

For the tea:

• Three oranges pekoe tea bags
• 4 cups water
• Five, 5-1/2-ounce cans apricot nectar (about 3-1/3 cups), chilled
• 1/2 cup chilled simple syrup, or to taste

For the simple syrup:

• 1-1/3 cups sugar
• 1-1/4 cups water

To make the tea:
Put tea bags in a heat proof pitcher.
In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour. Stir in nectar and syrup. Serve tea over ice in tall glasses.
To make the syrup:
In a saucepan bring sugar and water to a boil, stirring, and boil until sugar dissolves. Let syrup cool and chill, covered. In the interest of time, you can prepare the syrup two weeks ahead of time. Simply chill it, covered, until ready to use.

• Six Orange Pekoe tea bags
• 6-1/4 cups cold water
• 1 cup cranberry juice cocktail
• 2/3 cup thawed frozen passion fruit juice concentrate or thawed frozen passion fruit puree*
• 1/4 cup honey
• Sugar to taste, if using passion fruit puree

Put tea bags in a heat -proof pitcher. In a saucepan bring water just to a boil and pour over tea bags. Steep tea, covered, 3 minutes and discard tea bags. Chill tea, covered, until cold. Stir in remaining ingredients, stirring until combined well. Recipe makes about 7 cups of Passion Fruit Iced Tea.

• 16 cups water
• 10 tea bags
• 11/2 cups sugar
• 1 bag (12 ounces) frozen unsweetened raspberries
• 1/4 cup fresh lemon juice

Bring water to a boil in a 5- to 6-quart pot. Remove pot from heat and add all the tea bags. Let steep 3 minutes, then remove bags.
Add remaining ingredients and let stand 2 to 3 minutes, stirring occasionally, until raspberries have thawed.
Pour tea through a fine strainer into a large pot or bowl (not aluminum) or a few large pitchers. Discard berries. Store at room temperature up to 1 day or refrigerate up to 4 days. Serve over ice.
Planning Tip: Can be made up to 4 days ahead.
Cook’s Tip: Pour the strained tea through a funnel into a gallon-size plastic jug for easy storage.

• 1 1/4 (lightly packed) cups fresh peppermint leaves (from 3 bunches)
• 3 ripe peaches, pitted, 2 coarsely chopped, 1 very thinly sliced
• 4 cups ice cubes, crushed

Pour 6 cups of water into a medium saucepan. Cover and bring to a boil over high heat. Remove from the heat and add 1 cup of peppermint leaves. Cover and let steep for 30 minutes to allow the mint to infuse the water. Strain the mint tea into a pitcher and refrigerate until cold.
Puree the chopped peaches in a blender until smooth, adding a couple tablespoons of the mint tea, if necessary, to help puree the peaches. Strain the peach puree through a fine meshed sieve and chill the puree.
Layer the crushed ice, thin slices of peach, and the remaining mint leaves in 4 tall glasses, filling the glasses about halfway. Pour some peach puree into each glass, then stir in the chilled mint tea and serve immediately.

• 6 ts Bags; up to 8
• 1 qt Boiling water
• 1 c Fresh mint
• 1/4 c Sugar
• 1 c Passion fruit juice; fresh

Place the tea bags and mint in a container and pour the boiling water over them. Let steep for 10 min. Add the sugar to dissolve. Add the passion fruit juice and strain over ice. Garnish with sprigs of fresh mint. (Makes 1 quart)

• 3 cups chopped rhubarb
• 3 cups water
• 2 tablespoons honey
• 1 cinnamon stick
• 1 to 3 tablespoons lemon juice
• Mint or lavender sprigs - optional

Place rhubarb, water, honey and the cinnamon stick in a large pot. Bring to boil. Let simmer for 15 minutes. After 10 minutes, take out the cinnamon stick. Remove from heat and let steep for 1 hour.
Pour through a fine strainer without squeezing. It will become cloudy. Refrigerate for 2 hours before tasting. Add the lemon juice to taste, and the sprigs, if you like.

• 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.

• 2 l  Iced Tea
• 180 ml frozen cranberry concentrate
• 200 ml orange juice
• 50 g sugar
• some orange slices for decoration

Place four tea bags in a big bowl. Pour 2 litre boiling water over tea bags and leave for 7 to 10 minutes. Remove tea bags, allow tea to cool.
In large pitcher or bowl, combine the cranberry and orange juice. Stir until both are well mixed. Then pour in the ice tea.
Add the sugar and mix until you dissolve the sugar. Cover and place in refrigerator to chill about 1 hour.
Serve in large glasses over ice. Place an orange slice on the rim for decoration.

• 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.

• 1 1/4 cups of mango nectar
• 2 quarts brewed tea
• 1 cup sugar
• 1/4 cup fresh lemon juice

Stir together all ingredients; chill until ready to serve.

• 8 stalks rhubarb, cut into 3-inch lengths
• 8 cups water
• 1/3 cup sugar, or to taste
• Fresh mint sprigs, for garnish

In a large saucepan, combine rhubarb and 8 cups water; bring to a boil, and simmer for 1 hour. Strain the liquid, add sugar to taste, stirring to dissolve, and allow to cool. Serve over ice with a sprig of mint.

• 9 cups water
• 1/3 cup of sugar
• 5 tsp lemon grass tea (you can use tea bags for this but I just add loose leaves.
• 2 cups blackberries
• 2 cups strawberries

First you are going to bring 4 cups to a boil. Then add the sugar and lemon grass tea to the boiling water and simmer for 6 minutes stirring occasionally. Use a strainer to separate the tea leaves from the water and set aside. Next, boil the remaining 5 cups of water. When the water has reached boiling point add the blackberries and strawberries to the pot. Simmer the berries in the water for 4 minutes. Remove from heat. Now grab your favorite pitcher and mix the strained tea water with the berry water. You can strain out the berries if you would like. I leave them in. It gives the tea a stronger flavor after a couple of days. Serve with ice.

• Four quarts water
• One cup sugar
• Fifteen tea bags
• Twelve oz frozen cranberry juices concentrate

First heat the water till it boils, and then add sugar to it. Stir till the sugar dissolves fully. After that add the tea bags to the sweet water. After this is done, stop heating and let the mixture steep for 4 to 5 minutes. Remove the tea bags, and add cranberry juice concentrate to the mixture. Keep stirring until it melts and mixes, and then allow it to cool to room temperate before refrigerating. Serve over ice.

• Three cups of boiling water
• Four tea bags
• One third cup honey
• Three cups of apple juice

Steep the tea bags in the hot water for about five minutes. After that, strain out the tea bags. Pour the honey and the juice into the strained tea and stir. Keep stirring until the honey is mixed fully with the tea. Then chill and serve over ice.

• 4 tea bags
• 1 cup boiling water
• 1/2 cup honey
• 1/4 cup crushed, packed fresh mint leaves
• 1 cup orange juice
• 3/4 cup pineapple juice
• 1/4 cup fresh lime juice
• Ice cubes
• 1 1/2 quarts carbonated water

For concentrate, place tea bags in medium bowl. Add boiling water and steep 10 minutes. Remove tea bags. Add honey and mint; mix well.
Mix fruit juices in 1-quart container. Add tea concentrate and refrigerate until ready to use.
For tea, fill 12-ounce glass with ice cubes. Add 1/2 cup tea-juice mixture. Fill glass with carbonated water. Garnish with a pineapple spear and mint sprig if desired. Serves 6.

• 2 quarts bottled spring water or filtered water
• 1/4 cup loose black tea leaves or 8 standard tea bags
• 2 lemons, thinly sliced
• 2 medium, crisp apples, cut into thin wedges
• 1 large stick cinnamon
• Sugar to taste

Bring water to a boil in a teakettle. Put tea leaves in a deep, heatproof bowl or large teapot. As soon as water begins to boil, pour over tea leaves; stir and let stand 4 minutes.
Put lemons, apples and cinnamon in a pitcher. Strain tea through a fine wire-mesh sieve or coffee filter over fruit. Let steep at least 10 minutes before serving. Sweeten to taste and serve over ice. Serves 10.

• 2 1/2 quarts water
• 1 pound fresh black cherries, pitted,
• or two 10-ounce bags frozen pitted black cherries, thawed
• 1 1/4 cups sugar
• 1/4 cup fresh lemon juice
• 3 whole star anise
• 1/2 vanilla bean, split and scraped
• 16 green-tea bags
• Mint sprigs, for serving

Bring the water to a boil in a large saucepan. Add the black cherries, sugar, lemon juice, star anise and the vanilla bean with its seeds. Simmer the cherries over low heat for 15 minutes, crushing them against the side of the pan with a wooden spoon. Remove the cherries from the heat, cover and let stand for 1 hour.
Strain the cherry juice through a fine sieve into a clean saucepan, pressing on the solids. Discard the solids. Bring the cherry juice to a boil over moderate heat. Remove from the heat, add the tea bags and let steep for 5 minutes. Discard the tea bags and let cool to room temperature. Transfer the cherry tea to a large pitcher and refrigerate until chilled or for up to 2 days. Serve the tea over ice, garnished with mint sprigs.

A refreshing herbal iced tea with a nice crimson color. For a frosted look, freeze the glasses ahead of time, and dip the rims into sugar before pouring the tea.

• 6 cups water
• 12 wild black currant herbal tea- bags
• Two 3-inch-long sticks of cinnamon broken in half
• 1 tablespoon (packed) minced peeled fresh ginger
• 6 tablespoons frozen raspberry-cranberry juice concentrate
• 1/4 cup sugar
• Ice Cubes
• 8 sticks of cinnamon
• 8 crystallized ginger rounds

Bring 6 cups water to boil in large saucepan. Add tea bags, broken cinnamon sticks, and fresh ginger. Remove from heat. Cover; steep 10 minutes. Mix in juice concentrate and sugar. Chill until cold.
Strain tea mixture into pitcher. In the interest of time, you can make this a day ahead of time. Keep it covered and chilled until serving time.
Fill eight wineglasses with ice. Pour tea mixture over. Garnish with cinnamon sticks and ginger rounds.
Recipe makes 8 servings Spiced Black Currant Iced Tea.