Cherry Iced Tea Recipes

CHERRY LIMEADE SWEET TEA

Steps:

• In a Dutch oven, bring water to a boil; remove from heat. Add tea bags; steep, covered, 10 minutes. Discard tea bags. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; cool completely., Add limeade concentrate and cherry juice to tea. Serve over ice with lime wedges and cherries.

CHERRY TEA

Steps:

• Blend all ingredients together well.and store in an airtight container.
• Makes 5 cups of dry mix.for tea.
• Stir in 1-2 tbls of tea mix and 1 cup hot or cold water.

BLACK CHERRY ICED TEA

Steps:

• Bring water to boil in a medium-sized pot.
• Add cherries, sugar, lemon juice, and star anise.
• Simmer for 15 to 20 minutes, until the cherries are almost falling apart.
• Turn off heat, mix in black tea, and let stand for 1 hour to cool.
• Strain liquid through a fine mesh sieve, mashing the cherries with a wooden spoon to extract more liquid.
• Discard solids.
• Transfer liquid to a pitcher and refridgerate until ready to serve.

CHERRY BALSAMIC ICED TEA

Steps:

• Place the dried cherries in a food processor and process until finely chopped. Transfer to a bowl and add the boiling water, tea bags and ginger. After 4 minutes, remove the tea bags. Let stand until cool. Strain through a fine sieve. Stir in vinegar and refrigerate until cold. Serve over ice, garnished with cherries.

CHERRY GINGER INFUSED TEA

Steps:

• Combine cherries and ginger slices in a glass bowl. Sprinkle sugar over the cherries mixture and cover with 2 cups filtered water.
• Cover bowl with plastic wrap and refrigerate 2 hours to overnight.
• Bring 2 cups filtered water nearly to a boil; pour over tea bags in a pitcher. Steep tea for 90 seconds. Squeeze tea bags into pitcher and discard bags.
• Strain cherry-ginger water into pitcher with green tea, squeezing out excess liquid. Serve with lemon slices and lemon juice.

CHERRY MINT ICED TEA

Steps:

• Steep the loose tea and mint in the 5 cups of boiling water for 20 minutes.
• Strain the tea mixture and allow to cool on the counter till needed.
• Add the sugar to the remaining 3 cups of boiling water.
• Stir until the sugar is all dissolved.
• Pour the sugar water into a pitcher and place on the counter to cool.
• Once the sugar mixture has cooled add the fruit juices, followed by the tea mixture.
• Chill in the fridge, stir well and serve in a tall glass over ice.
• Garnish with a lemon slice.