Lemony Spiked Sweet Tea Recipes

Steps:

• Steep 8 black tea bags in 1 cup boiling water, 6 minutes; discard the tea bags. stir in 1 1/2 cups raw sugar and the zest of 1 lemon (in strips). let cool; strain into a pitcher. add 3/4 cup lemon juice, 2 cups southern comfort, 4 cups ice cubes and 1 sliced lemon. stir to partially melt the ice. pour into glasses.

Steps:

• Cut a few thin rounds of lemon and reserve for garnish. Zest 2 tablespoons of zest from the remaining lemons, then juice the lemons (you'll need 4 tablespoons of juice; reserve any additional juice for another use).
• Make the ice cubes: Stir the lemon zest, 2 tablespoons of the lemon juice, 2 tablespoons of the sugar and the hot water in a heatproof liquid measuring cup. Pour the liquid into a standard ice cube tray and freeze.
• Make the cocktail: In a mixer, shake together the tea, whiskey, 2 tablespoons lemon juice and remaining 2 tablespoons sugar. Shake and set aside for the sugar to melt.
• Serve: Arrange a few ice cubes in 2 glasses. Add a couple of ice cubes to the mixer and shake. Pour half of the cocktail mix into each. If you like, run the edge of the glasses with the lemon slices. Garnish the glass with the slices.

Steps:

• Bring 4 cups of the water to a boil in a medium saucepan and add the tea bags. Remove the pan from the heat, cover it, and allow the tea bags to steep for5 minutes.
• Remove and discard the tea bags. Add the sugar to the saucepan and stir until dissolved. Add the remaining 3 cups water and stir to combine. Transfer the mixture to a pitcher, and add the lemon juice and rum. Chill thoroughly before serving.
• Serve over ice, in tall glasses garnished with mint sprigs.

Steps:

• Place tea bags in a small bowl or large measuring cup/batter bowl. Add 3 cups boiling water and steep tea 5 minutes.
• Fill a large pitcher with ice cubes, 5 to 6 cups. Pour sugar over ice. Add lemon and orange juice, cinnamon stick and cloves. Pour hot tea over ice and stir with wooden spoon until most of the ice dissolves and tea has been quick-cooled. Serve or chill until ready to serve.
• When ready to serve, pour into a tall glass filled with more ice, a shot of light rum. Pour spicy iced tea through a strainer to remove the cinnamon, cloves and fruit pulp/pits. Fill glass with tea. Serve tea with extra sugar and lemon wedges.

Steps:

• Bring the water to a boil in a large pot over medium heat. Add the tea bags and turn off the heat. Let steep for 10 minutes. Remove the tea bags, stir in sugar and let cool completely.
• Muddle the mint leaves in a glass pitcher along with, the tea, the vodka, and the lemon wheels. Stir to combine with a wooden spoon. Serve in tall glasses filled with crushed ice and garnished with a sprig of mint.

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.