4 Iced Tea Recipes PERFECT All Summer Long!

SUMMER IS FINALLY HERE!
 
It’s everyone’s favorite time of year. Kids love it because school’s out, teachers love it because school’s out, and I love it because along with summer comes summer fun! But there are only so many hours in a day, and after a long day out in the sun, it’s nice to wind down with a refreshing beverage. What kind of beverage? Ice coffee is good, but not great at the end of your day, and milk shakes are really just desserts in disguise. So when you’re thirsty for something sweeter than water but not quite as sweet as a soft drink, iced tea is the best choice. Like a cousin or a friend that you haven’t seen all year, iced tea always picks up right where you left off and never disappoints. From its golden brown hue that brightens in the sunlight to its earthy yet sweet and refreshing flavor, iced tea suits the mood any time all the time.
 
We have 4 iced tea recipes for you today! They range from a traditional southern sweet tea to a raspberry peach iced tea lemonade. All are fabulous!

 

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!

Iced Tea Recipe
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Ingredients
  1. 3 family size tea bags
  2. 2 cups sugar
  3. 1 gallon water
  4. 1/4 teaspoon baking soda (helps remove any bitterness from your tea)
Instructions
  1. Boil only ½ gallon of the water on stove.
  2. Once water comes to a roiling boil, pour into one gallon pitcher.
  3. Add 3 tea bags and 1/4 teaspoon of baking soda (you don’t need to stir).
  4. Set your kitchen timer (I use my microwave) for 15 minutes.
  5. After 15 minutes, take out tea bags.
  6. Do not squish tea bags before taking them out, just let them drip for a minute.
  7. If you do that, you’re likely to get some tea leaves in your drink.
  8. Add sugar and stir.
  9. Add the other ½ gallon of cold water to the pitcher and stir again.
  10. Cool in fridge for several hours.
Cool Home Recipes http://coolhomerecipes.com/
Find more delicious recipes at The Country Cook.

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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!

Iced Tea Recipe
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Ingredients
  1. 3 cups sliced Strawberries
  2. Juice from 1 Lemon
  3. 5 regular Tea Bags
  4. 1 cup Sugar
  5. 2 quart Water
Instructions
  1. Steep tea bags in 1 quart boiling water for 5 minutes with 1/2 cup sugar.
  2. Puree strawberries in food processor until liquified.
  3. Remove tea bags and add remaining 1/2 cup sugar.
  4. Add strawberry puree and lemon juice and stir well.
  5. Strain liquid through cheesecloth or fine sieve.
  6. Add remaining quart of water and chill.
  7. Serve over ice.
Cool Home Recipes http://coolhomerecipes.com/

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!

Iced Tea Recipe
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For the Raspberry Peach Nectar
  1. 1 pound fresh, ripe peaches
  2. 3-4 cups water
  3. 2 cups fresh raspberries
For the Lemonade
  1. 1 cup fresh squeezed lemon juice (about 8 large lemons)
  2. 2 tablespoons confectioners' sugar, optional
For the Iced Tea
  1. (4) 18.5 oz bottles of Unsweetened Straight Up Snapple® Tea (photo in post for easy reference)
  2. 1 cup fresh raspberries
  3. 1 cup peaches, sliced
To make the Raspberry Peach Nectar
  1. 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.
  2. Place the sliced peaches, raspberries, and 1 cup of water in a blender; pulse until smooth.
  3. 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.
For the lemonade
  1. 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.
To assemble
  1. 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.
Cool Home Recipes http://coolhomerecipes.com/

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!

Iced Tea Recipe
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Ingredients
  1. 1 quart of water
  2. 2 mangos
  3. 4 tea bags (or however many your packages directs you to use for 1 gallon of tea)
  4. 3 Tablespoons Truvia-type sweetener* or 1 cup sugar
  5. 3 quarts water
Instructions
  1. Heat first quart of water in a sauce pot.
  2. Peel and chop mango, and add to hot water.
  3. Bring to a simmer, and let simmer for five minutes
  4. Add tea bags and let steep for five minutes or more
  5. Strain into a pitcher or jar
  6. Stir in truvia or sugar
  7. Add remaining three quarts of water.
  8. Refrigerate.
Cool Home Recipes http://coolhomerecipes.com/
Make sure to check out more recipes at Frugal Farm Wife!

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