Fruity Lemon Ice Tea Recipes

SWEET LEMON ICED TEA

Steps:

• Bring 4 cups of water to a boil.
• In a large, heat-proof pitcher/jug, combine the boiling water, baking soda & sugar mix well to dissolve the sugar. Add the tea bags and let steep for 10 minutes (the longer you steep the stronger the taste).
• Remove the tea bags.
• Add the lemon juice and fill the rest of the pitcher/jug with cold water.
• Refrigerate until chilled.
• Add lemon slices and ice to a the glasses and pour the tea over the ice and lemon slices to serve.

THE BEST LEMON ICED TEA

Steps:

• Place green tea bags and black tea bags in a 1-gallon glass jar. Pour boiling water over tea bags; steep for 30 minutes.
• Remove tea bags; stir in sugar and lemonade concentrate until dissolved. Fill jar to the top with cold water; stir in lemon juice. Chill in the refrigerator until cold. Serve over ice.

LEMON ICED TEA

Steps:

• Bring 4 cups of water to a boil. Remove from heat and add 4 bags of black tea. Let steep for 5 minutes, then discard bags. Stir in 3 tablespoons Truvia® natural sweetener spoonable* and 2 teaspoons lemon juice. Refrigerate until chilled and serve over ice, if desired.
• *or 10 packets Truvia® natural sweetener

FRUITY LEMON ICE TEA

Steps:

• Bring water to a boil and steep with the two teas. After tea has steeped dark enough, remove bags, and add raspberries. Add and dissolve sugar, to taste. Squeeze in orange, lemon, and lime juice.
• Pass the whole mixture through a fine sieve, pressing on the raspberries to get their juice. Then let the mixture drain through a moistened towel-lined sieve into a deep bowl or pitcher, to remove the cloudy impurities. Chill and serve over ice with orange, lemon, lime slices, for garnish.

SPIKED LEMONY ICED TEA

Steps:

• Cut a few thin rounds of lemon and reserve for garnish. Zest 2 tablespoons of zest from the remaining lemons, then juice the lemons (you'll need 4 tablespoons of juice; reserve any additional juice for another use).
• Make the ice cubes: Stir the lemon zest, 2 tablespoons of the lemon juice, 2 tablespoons of the sugar and the hot water in a heatproof liquid measuring cup. Pour the liquid into a standard ice cube tray and freeze.
• Make the cocktail: In a mixer, shake together the tea, whiskey, 2 tablespoons lemon juice and remaining 2 tablespoons sugar. Shake and set aside for the sugar to melt.
• Serve: Arrange a few ice cubes in 2 glasses. Add a couple of ice cubes to the mixer and shake. Pour half of the cocktail mix into each. If you like, run the edge of the glasses with the lemon slices. Garnish the glass with the slices.

LEMONY PINEAPPLE ICED TEA

Steps:

• In a stockpot, bring water to a boil; remove from heat. Add tea bags; steep, covered, 10 minutes. Discard tea bags. Add mint; steep 5 minutes. Discard mint. Add remaining ingredients, stirring to dissolve sugar., Transfer to pitchers or a large covered container. Refrigerate, covered, until cold. If desired, serve with ice.