Diet Iced Tea Recipes

Steps:

• Hot-Brewed:
• Bring 8 cups water to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate.
• Cold-Brewed:
• Combine 8 cups cold water and 6 tablespoons loose tea or 10 tea bags in a pitcher. Cover and refrigerate 15 to 36 hours, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags.
• Sweet Teas:
• Combine 3/4 cup each sugar and water in a saucepan and add 1 infuser, if desired. Bring to a simmer over medium heat, stirring until the sugar dissolves, then remove from the heat and let cool. Strain the infused syrup through a fine-mesh sieve (you'll get about 1 cup).
• Orange Add 6 strips zest
• Blackberries 1 cup
• Cinnamon 2 sticks
• Lavender 3 tablespoons dried
• Vanilla 1 halved bean
• Mint 3 sprigs
• Ginger 1 cup sliced
• Lemon 8 strips zest
• Nectarine 1 cup chopped
• Cucumber 2 cups chopped

Steps:

• Steep teabags in boiling water for 20 minutes. Add Splenda & Crystal Light & stir well. Fill pitcher with water & stir. After tea is cool, refrigerate.

Steps:

• In a one gallon container,reconstitute lemonade mix in 2 quarts of cold water, stir well to mix and set aside.
• Put tea bags into clear cold water in an enamaled-lined sauce pan.
• Bring to boiling point and remove from heat.
• Add tea to lemonade mixture.
• Add more water to same teabags in saucepan and bring to boiling point once again.
• Remove immediately from heat and add to first mixture.
• Finish filling the gallon jug with cool clear water.
• Keep refrigerated.
• Serve over plenty of ice.
• The tea will remain fresh-tasting for several days if kept in the refrigerator.
• NOTE: Tea that is refrigerated sometimes becomes cloudy.
• If this occurs, you can"clear it up" by adding a small amount of boiling water.

Steps:

• In a 5-qt. slow cooker, combine water, blueberries, sugar and salt. Cover and cook on low heat 3 hours. , Turn off slow cooker; add tea bags. Cover and let stand 5 minutes. Discard tea bags; cool 2 hours. Strain and discard blueberries. Pour into pitcher; serve over ice cubes. If desired, top each serving with additional blueberries, lemon slices and fresh mint leaves.