Lemon And Red Zinger Iced Tea Recipes

Steps:

• Place tea bags in a 2-quart heatproof pitcher; pour in boiling water. Let steep for 10 minutes; carefully remove teabags, and discard. Let cool to room temperature. Stir in sugar and lemon juice. Pour over ice, and garnish with mint. Serve immediately.

Steps:

• Place green tea bags and black tea bags in a 1-gallon glass jar. Pour boiling water over tea bags; steep for 30 minutes.
• Remove tea bags; stir in sugar and lemonade concentrate until dissolved. Fill jar to the top with cold water; stir in lemon juice. Chill in the refrigerator until cold. Serve over ice.

Steps:

• Bring 4 cups water to a boil. Add tea bags and steep for 4 to 6 minutes. Remove and discard tea bags. Add remaining 2 cups water. Refrigerate until cold, at least 1 hour.
• Fill a large pitcher with ice. Add orange and lemon slices and chilled tea. Pour into glasses with ice, and garnish with mint.

Steps:

• Steep the 4 tea bags of lemon zinger and red zinger together in 4 cups of hot water. Allow them to steep for awhile.
• Remove tea bags and add 4 cups of apple juice to the tea.
• Chill and serve with ice if desired. Garnish with lemon slices for an extra touch.

Steps:

• In a small saucepan over medium heat, stir together the sugar, 1/4 cup water, and lemon juice and zest. Bring to a simmer and stir to completely dissolve the sugar. Remove from the heat and cool completely.
• In a large pitcher, stir together the brewed tea with the lemon simple syrup and 1 cup cold water. Stir in the bourbon if using and pour over crushed ice in glasses.

Steps:

• In a saucepan bring water to a boil. Add lemon juice, the squeezed lemon, and ginger. Let steep about 20 minutes. Stir in honey. Line a strainer with a thin wet cloth and strain tea into a pitcher. Chill thoroughly and serve on ice with thin slices of lemon and lime.

Steps:

• In a large pitcher, combine lemonade mix and cold water. Refrigerate until chilled., Meanwhile, in a large saucepan, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 3-5 minutes. Discard tea bags. Cool; stir into lemonade mixture. Serve over ice, with mint and lemon if desired.

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:

• Bring water to a boil; add lemon-ginger tea bag. Let steep for 5 minutes. Sweeten with sugar and allow to cool.
• Mix lemon-ginger tea and orange pekoe tea together and serve over ice.

Steps:

• Boil water in a large pot.
• Remove from heat, add tea bags and let steep 20 minutes, covered; discard tea bags when done.
• Pour orange juice into a mesh strainer (set right over a saucepan) to remove pulp.
• Add brewed tea, sugar, orange rind, and orange liqueur and bring to a boil.
• Boil, stirring constantly, for 2 minutes, then remove from heat.
• Let cool 5 minutes.
• Stir in liquid pectin, then return to a boil.
• Once it boils, continue boiling 1 minute while sitrring, and skim off any foam with a metal spoon.
• Pour into hot, sterile canning jars up to 1/4 inch from the top.
• Wipe jars rims, cover with hot sterile lides, screw on bands.
• Process in a hot water canning bath 5 minutes or store in fridge up to 3 months.