BLUEBERRY-BASIL ICED TEA
Provided by Food Network Kitchen
Categories beverage
Time 1h15m
Yield 6 to 8 drinks
Number Of Ingredients 0
Steps:
- Bring 4 cups water to a boil with 1 cup each blueberries and fresh basil and 5 tablespoons sugar; stir to dissolve the sugar. Let cool 5 minutes. Add 12 white tea bags and steep 5 minutes. Strain through a fine-mesh sieve into a pitcher, gently pressing on the solids. Stir in 3 cups cold water. Chill. Serve over ice with blueberries and basil sprigs.
SPARKLING PEACH TEA
Provided by Geoffrey Zakarian
Categories beverage
Time 4h25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the peach in half, remove the pit and dice the fruit. Put the peaches, Simple Syrup and lemon juice into a blender and puree until smooth. Strain the mixture through a fine-mesh strainer. Stir together the peach-simple syrup mixture with the peach iced tea. Pour half of the peach tea mixture into ice cube trays and freeze. Chill the remaining peach tea mixture.
- To make the cocktails: Fill 4 tall iced tea glasses with the tea cubes. Divide the peach tea evenly among the glasses. Top each with Prosecco, garnish with a lemon slice and serve immediately.
- Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
PEACH-GINGER ICED TEA
Provided by Food Network Kitchen
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mash 6 canned peach halves with 1 1/2 cups of the juice, 1/3 cup sugar and 1 tablespoon grated ginger in a pitcher. Add ice and 6 cups cold English breakfast tea.
- See all 50 Summer Drinks
PEACH TEXAS TEA
Steps:
- Bring 3 cups water and the ginger to a boil in a medium pot. Add the tea bags, take the pot off the heat, and steep for 4 minutes. Remove the tea bags and stir in the sugar until dissolved. Cool; discard ginger.
- Put the tea, peach nectar, tequila and lime juice in a pitcher and stir to combine. Stir in the peach slices. Serve over ice.
PEACH BASIL ICED TEA
Categories Tea Non-Alcoholic Fourth of July Picnic Backyard BBQ Iced Tea Peach Basil Summer Party Gourmet Drink
Yield Makes about 7 cups.
Number Of Ingredients 9
Steps:
- Put tea bags and basil in a quart-size glass measure or heatproof bowl.
- In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and strain through a sieve into a heatproof pitcher. Cool tea and chill, covered, until cold, about 1 hour.
- Stir in nectar and syrup. Serve tea over ice in tall glasses and garnish with peach slices and basil sprigs.
- To make 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.
PEACH TEA
Sweetened with peaches, freshly puréed or from store-bought juice, this beverage tastes extra refreshing in warm weather. The fruit complements strongly brewed tea, and a little lemon juice further accentuates the peach flavor and helps balance the natural sweetness, which you can bolster with sugar if you'd like.
Provided by Vallery Lomas
Categories non-alcoholic drinks
Time 15m
Yield About 6 cups
Number Of Ingredients 6
Steps:
- In a tea kettle or medium saucepan over high heat, bring 4 cups water to a boil. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes.
- While the tea steeps, purée the peaches, if using fresh fruit. Pulse in a food processor or blender until very smooth. You should have 2 cups.
- Gently squeeze the concentrated tea from the bags and discard the bags. If using puréed peaches, pour the tea into the blender, add the lemon juice and purée until smooth. Transfer to a pitcher. If using peach juice, transfer the tea to a pitcher, and stir in the peach juice and lemon juice.
- Add the ice to the pitcher, then taste. If it's too sweet, add more lemon juice, a couple of teaspoons at a time. If it isn't sweet enough, stir in sugar, 1 tablespoon at a time, until dissolved. Refrigerate until the tea is chilled throughout. Serve in a large glass filled with ice and garnished with peach slices.
PEACH ICED TEA
Beat the heat on summer days with a refreshing glass of peach iced tea. Sure to be a hit with the whole family, you could also make it with raspberries
Provided by Lulu Grimes
Categories Afternoon tea, Drink
Time 15m
Number Of Ingredients 3
Steps:
- Tip the sugar into a pan with 250ml water. Bring to the boil slowly, ensuring the sugar is fully dissolved. Add the chopped peaches and cook until very soft. Remove from the heat, mash the peaches with a fork, and leave to infuse for 1 hr.
- Sieve the syrup through a fine sieve into a jug, mashing the fruit to release all the liquid. The syrup will keep in the fridge for one week.
- Put the teabags in a large heatproof jug and pour over 2 litres boiling water. Leave to steep for 4 mins, then carefully remove the teabags. Leave to cool, then transfer to the fridge until chilled.
- Stir the peach syrup into the iced tea with some ice, or pour a little of the syrup into tall glasses and add the tea. Top up with more water, sparkling water or ice. Add peach slices to serve.
Nutrition Facts : Calories 78 calories, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 0.3 grams protein
BLUEBERRY ICED TEA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 2
Steps:
- Combine blueberries and about a cup of iced tea in a blender and puree until smooth. Strain through a fine sieve into a pitcher and add remaining iced tea. To serve, pour into glasses over ice.
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