Iced Citrus Sun Tea Recipes

Steps:

• Pour water over tea, and steep in bright sunlight until rich brown and translucent but not cloudy, 2 1/2 to 3 hours. Strain. Serve over ice with garnish.

Steps:

• Bring 4 cups water to a simmer in a saucepan. Remove from the heat, add the tea bags and let steep for 8 minutes. Remove the tea bags and stir in the honey. Let cool.
• Add the sweetened tea to a pitcher along with 2 cups ice and another 4 cups water; stir. Add the sliced kumquats (if using), key limes and lemon. Pour into glasses over ice and garnish with mint.

Steps:

• In a large saucepan, bring 4 cups of water just to a boil. Remove from the heat. Add tea bags; let stand for 10 minutes. Discard tea bags. , Pour tea into a large container. Stir in the sugar, lemon juice, orange juice concentrate and remaining water. Refrigerate until chilled. Serve over ice.

Steps:

• Make the tea with 1.2 litres water and the sugar. Add mint to the pot and infuse for 10 mins. Strain and cool.
• Pour into a jug, stir in the juices and serve with orange slices, mint and plenty of ice.

Steps:

• Remove any tags from the tea bags (prevents dye from leeching into the tea) and place them in the bottom of a clear, glass, 1/2 gallon pitcher.
• Fill with cold water , add lemon and lime and cover with plastic wrap or lid (keeps gnats and other creepies out).
• Place outdoors in the sun (can do out of the sun as well, but takes just a bit longer).
• Allow to brew for 5-6 hours or until it is as dark as you like (warmer weather brews it faster).
• Remove tea bags and fruit and serve tea over ice, sweetened with honey if desired (mix it in while tea is warm).
• Tea will keep about 6 hours, after which the quality decreases rapidly.

Steps:

• To make the tea:
• Fill an ice-cube tray with orange juice and freeze, uncovered, until solid, about 4 hours. Orange ice cubes may be made 1 week ahead and kept frozen in a plastic bag.
• In a pitcher combine tea bags and water and let tea stand at room temperature 4 hours.
• Remove tea bags and chill tea, covered, until cold, about 30 minutes.
• Cut half of lemon and lime into slices and squeeze remaining halves into tea. Stir syrup and all fruit slices into tea. Serve tea over orange juice ice cubes in tall glasses.
• To make the simple syrup:
• In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered. Makes about 2 cups.

Steps:

• In a large saucepan, bring the water and sugar to a boil.
• Reduce heat, add juices and lime peel.
• Simmer, uncovered, 30 minutes.
• Strain syrup; refrigerate 2 hours.
• For one serving: Add 1/4 cup syrup to 3/4 cup tea.