Cold Tea Recipes

PERFECT ICED TEA

Steps:

• Hot-Brewed:
• Bring 8 cups water to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate.
• Cold-Brewed:
• Combine 8 cups cold water and 6 tablespoons loose tea or 10 tea bags in a pitcher. Cover and refrigerate 15 to 36 hours, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags.
• Sweet Teas:
• Combine 3/4 cup each sugar and water in a saucepan and add 1 infuser, if desired. Bring to a simmer over medium heat, stirring until the sugar dissolves, then remove from the heat and let cool. Strain the infused syrup through a fine-mesh sieve (you'll get about 1 cup).
• Orange Add 6 strips zest
• Blackberries 1 cup
• Cinnamon 2 sticks
• Lavender 3 tablespoons dried
• Vanilla 1 halved bean
• Mint 3 sprigs
• Ginger 1 cup sliced
• Lemon 8 strips zest
• Nectarine 1 cup chopped
• Cucumber 2 cups chopped

COMMON-COLD TEA

Steps:

• To make blend: Combine peppermint, elder, yarrow, and mullein in glass jar. Combine licorice, echinacea, and ginger in separate jar. (Store blends in tightly sealed glass jars. Dried blends will keep for up to a year.)
• To make 1 quart tea: Add 4 teaspoons licorice mixture to 4 to 5 cups cold water; bring to a boil and let simmer for 15 to 20 minutes, covered. Turn off heat and add 4 teaspoons of peppermint mixture; cover and steep for 15 to 20 minutes. Strain and discard herbs. Sweeten with honey if desired. Drink 1/4 cup every half-hour.

LONG ISLAND ICED TEA

Steps:

• Place ice in a Collins or highball glass. Pour the remaining ingredients into the glass; stir.