Frozen Iced Tea Recipes

Steps:

• Fill a large pitcher with 2 quarts of cold water. Quarter orange, squeeze juice into pitcher as well as add the peels. Pit and cut plums into wedges and add to the pitcher. Cut the strings off the tea bags and mix the bags into the liquid. Let tea steep in the refrigerator 8 hours or overnight, stirring occasionally.
• When ready, remove orange peel and tea bags from pitcher. To the tea, stir in sugar until it dissolves. Cut the lemon in half and squeeze the juice from 1 half into the tea. Slice the other half into rounds and add to the tea. Serve over ice.

Steps:

• In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags. Stir in sugar and lemonade concentrate. Cover and refrigerate until chilled. Serve over ice. If desired, garnish with lemon slices.

Steps:

• In a large saucepan, heat water to a rapid boil. Remove from heat and drop in the tea bags. Cover and let steep for 1 hour.
• In a large pitcher, combine the steeped tea and the sugar. Stir until sugar is dissolved, then stir in lemon juice. Refrigerate until chilled.

Steps:

• Place tea bags in a large bowl. Pour boiling water over tea bags; steep 10 minutes. Remove and discard tea bags.
• Combine sugar, 1/2 cup water, and corn syrup in a saucepan; bring to a boil over medium-high heat.
• Remove from heat; let stand 5 minutes.
• Add sugar mixture and fresh lemon juice to tea, stirring to combine. Let cool to room temperature.
• Pour cooled tea mixture into a 13x9-inch baking dish; cover and freeze for at least 6 hours or until firm.
• Remove tea mixture from freezer. Scrape entire mixture with a fork until fluffy.
• Serve in sorbet cups or other small dishes. Can garnish with lemon slices and mint sprigs if desired.
• Can be frozen in a sealed container for up to 1 month.