Strawberry Iced Tea Smoothie Recipes

Steps:

• Set aside five strawberries. Place the remaining strawberries in blender; cover and puree. Strain into pitcher. Stir in the tea, sugar and lemon juice until sugar is dissolved. Chill. , Serve in chilled glasses over ice. Garnish with reserved berries.

Steps:

• Steep the tea bag for 2 minutes in the water. Remove the bag and allow the tea to cool. Pour the tea into an ice cube tray and freeze until solid, at least 2 hours.
• Put the strawberries, milk, lime juice, honey and mint into a blender and blend until almost smooth. Add the green tea ice cubes and continue to blend until very smooth. Garnish with the sliced strawberry

Steps:

• Place all ingredients in blender. Process at high speed until smooth, pulsing a few times to break up pieces of fruit.

Steps:

• Combine water, sugar, and tea bags in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 25 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove tea bags using a slotted spoon.
• Add strawberries to a blender and puree until smooth.
• Allow tea to cool completely. Stir strawberry puree into the cooled tea and serve over ice.

Steps:

• Bring 4 cups water to a boil in a medium saucepan. Add tea bags, and let steep for 5 minutes.
• Place strawberries in a bowl. Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, add basil, and let steep for 10 minutes. Strain over strawberries; discard basil. Toss to coat. Let stand until cool, about 25 minutes. Combine strawberries (with syrup) and tea in a pitcher. Refrigerate until chilled. Serve over ice, and garnish with basil.

Steps:

• Pour boiling water in medium bowl and add tea bags.
• Cover and let steep at room temperature 30 minutes.
• Remove tea bags and set aside on small plate.
• When cool enough to handle, squeeze bags to get every drop of tea.
• Chill several hours or overnight.
• Process tea, frozen strawberries, sugar and ice cubes in 2 batches in blender until frothy.
• Pour into chilled pitcher.
• Serve in stemmed glasses garnished with strawberries and mint leaves.