When I think iced tea, my mind definitely goes straight to a traditional sweet tea. That’s our first recipe. It comes from Brandie at The Country Cook. Thanks for this WONDERFUL Recipe!
- 3 family size tea bags
- 2 cups sugar
- 1 gallon water
- 1/4 teaspoon baking soda (helps remove any bitterness from your tea)
- Boil only ½ gallon of the water on stove.
- Once water comes to a roiling boil, pour into one gallon pitcher.
- Add 3 tea bags and 1/4 teaspoon of baking soda (you don’t need to stir).
- Set your kitchen timer (I use my microwave) for 15 minutes.
- After 15 minutes, take out tea bags.
- Do not squish tea bags before taking them out, just let them drip for a minute.
- If you do that, you’re likely to get some tea leaves in your drink.
- Add sugar and stir.
- Add the other ½ gallon of cold water to the pitcher and stir again.
- Cool in fridge for several hours.
Next up? It’s a variation on sweet tea. It’s strawberry sweet tea. YUMMMM! Tea, sugar, and strawberries? It doesn’t get much more summery than this. Thanks to Jen at Cincy Shopper for this tasty drink!
- 3 cups sliced Strawberries
- Juice from 1 Lemon
- 5 regular Tea Bags
- 1 cup Sugar
- 2 quart Water
- Steep tea bags in 1 quart boiling water for 5 minutes with 1/2 cup sugar.
- Puree strawberries in food processor until liquified.
- Remove tea bags and add remaining 1/2 cup sugar.
- Add strawberry puree and lemon juice and stir well.
- Strain liquid through cheesecloth or fine sieve.
- Add remaining quart of water and chill.
- Serve over ice.
Find more delicious recipes at Cincy Shopper.
We’re really excited about this recipe! It’s like an Arnold Palmer, but it has extra flavors. YUM! Peach raspberry iced tea lemonade. It sounds like it’s straight off a restaurant menu. We love love love it.
Thanks to Ashley at Baker by Nature!
- 1 pound fresh, ripe peaches
- 3-4 cups water
- 2 cups fresh raspberries
- 1 cup fresh squeezed lemon juice (about 8 large lemons)
- 2 tablespoons confectioners' sugar, optional
- (4) 18.5 oz bottles of Unsweetened Straight Up Snapple® Tea (photo in post for easy reference)
- 1 cup fresh raspberries
- 1 cup peaches, sliced
- Bring 3-4 cups of water to boil in a medium-sized stock pot or sauce pan (you want enough water to be able to easily submerge the peaches). Once boiling, carefully dip each peach into the water and leave them there until the skin becomes soft and begins to loosen from the flesh. Using a slotted spoon remove from the peaches from the boiling water and place them in a large bowl of ice cold water; this will stop the cooking process. Once cool to the touch, peel the peaches, remove the pit and cut into slices.
- Place the sliced peaches, raspberries, and 1 cup of water in a blender; pulse until smooth.
- Strain the liquefied raspberry/peach mixture through a sieve. Store the nectar in a sealed jar or container in the refrigerator until ready to use. Can be made up to 2 days in advance.
- Using a citrus juicer or manual squeeze tool juice lemons until you have one full cup of juice. Pour this juice into a large pitcher. Stir in the sugar, if using.
- In a large pitcher or punch bowl combine the iced tea, lemonade, and nectar. Stir well to combine, and taste. If the taste is too sweet, add more lemon juice; if the taste is too tart, add more nectar. Pour into glasses with ice and garnish with extra raspberries and peach slices.
Make sure to check out more tasty recipes are Baker by Nature.
Mangos were my life as a kid. I looked forward to “May Mango Madness” as my dad called it every year! We’d go through 4 or 5 cases in that month. It was 4 of us eating them. My dad would send them to school with me, and I was a freak for having them, but they were sooooooo tasty. YUM!
Thanks to Elise at Frugal Farm Woman for this tasty mango iced tea!
- 1 quart of water
- 2 mangos
- 4 tea bags (or however many your packages directs you to use for 1 gallon of tea)
- 3 Tablespoons Truvia-type sweetener* or 1 cup sugar
- 3 quarts water
- Heat first quart of water in a sauce pot.
- Peel and chop mango, and add to hot water.
- Bring to a simmer, and let simmer for five minutes
- Add tea bags and let steep for five minutes or more
- Strain into a pitcher or jar
- Stir in truvia or sugar
- Add remaining three quarts of water.