Hawaiian 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:

• Pour the barely boiling hot water into a large pitcher, and add the tea bags. Steep the tea 2 to 4 minutes.
• Remove the tea bags, and pour in the ice water.
• Pour in the pineapple juice.
• Refrigerate until thoroughly chilled, about 1 1/2 hours.
• Pour the tea over ice, garnish with pineapple spears, and serve.

Steps:

• In a stockpot, bring water to a boil; remove from heat. Add tea bags; steep, covered, 10 minutes. Discard tea bags. Add mint; steep 5 minutes. Discard mint. Add remaining ingredients, stirring to dissolve sugar., Transfer to pitchers or a large covered container. Refrigerate, covered, until cold. If desired, serve with ice.

Steps:

• Stir first 3 ingredients together, add splenda to taste if desired, and chill in the refrigerator until ready to serve.
• Garnish with lemon slices, diced pineapple chunks on skewers, and or diced kiwi.

Steps:

• In a sauce pan bring 1 quart of cold water to a full rolling boil. Remove from heat; pour over tea. Stir and let stand for 5 minutes.
• Stir and strain liquid into a pitcher containing 4 mint springs, sugar and 1 quart cold water. Stir to dissolve sugar. Cool mixture.
• Remove mint before chilling for several hours or overnight. Stir in Pineapple juice.
• Serve over ice in tall glasses. Garnish each glass with a pineapple wedge.

Steps:

• Fill a highball glass with ice cubes. Pour in the rum, tequila, gin, blue curacao, vodka, sour mix, and cola. Do not stir, allow the liquors to remain layered! Garnish with a lime wedge to serve.

Steps:

• Place tea bags and bring to boil.
• Add 2 cups of boiling water.
• Add fresh mint leaves.
• After 10 minutes remove tea bags and mint leaves.
• Add sugar or sweetener.
• If you use fresh pineapple: Blend with the food processor the pineapple together with the iced water. If you prefer a clear drink, filter this juice. Add to the tea.
• If you use pineapple juice: Simply add pineapple juice and water to the tea.
• Add lemon juice, stir well and refrigerate.
• Serve it cold.