Tuesday, August 30, 2011

Summer Refreshment Part V

With Labor Day approaching, here are some more iced teas to wet your whistle.

Pineapple Iced Tea

  • 1 quart water
  • 7 tea bags
  • 1 cup unsweetened pineapple juice
  • 1/3 cup lemon juice
  • 2 tablespoons sugar

In a saucepan, bring water to a boil. Remove from the heat. Add tea bags; cover and steep for 3-5 minutes. Discard tea bags. Stir in the pineapple juice, lemon juice and sugar until sugar is dissolved. Refrigerate overnight for the flavors to blend. Serve over ice.

Mint Iced Tea (unsweetened)

  • 2 bags each of Darjeeling and English Breakfast tea
  • 1 bag of mint tea
  • 2 cups cold water

Heat water to boiling and pour over teabags in pitcher. Allow the tea to steep for 15-30 minutes. Remove the teabags, fill the pitcher with cold water and refrigerate to chill. If you wish to drink immediately, fill the pitcher halfway with ice cubes then add cold water to top.

Blackberry Swizzler
probably from the Lipton website

  • 6 blackberry flavored black tea bags
  • 1/4 cup sugar
  • 2 cups water
  • 1 can (6 oz) frozen lemonade concentrate, thawed and undiluted
  • 1 cup raspberries, blueberries or sliced strawberries
  • 1 cup chilled lemon soda

In saucepan, pour boiling water over teabags; cover and steep five minutes. Remove teabags, stir in sugar, and cool. In large pitcher, combine tea, lemonade concentrate, and fruit; chill. Just before serving, add soda. Serve with ice.

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