Iced Lime 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

SPICED THYME AND LIME ICED TEA

Steps:

• Bring 6 cups water, sugar, thyme, cinnamon sticks, lime juice and lime zest to a boil in a 5-quart saucepan over medium-high heat. Remove the pan from the heat and add the tea bags. Steep the tea for 15 minutes. Remove the tea bags and allow the mixture to cool to room temperature, about 1 hour. Strain the mixture into a pitcher and refrigerate until ready to serve.
• Pour the tea into 4 ice-filled glasses and serve.

LIME ICED TEA

Steps:

• Bring 4 cups of water to a boil. Remove from heat and add tea bags. Steep for 5 minutes. Remove tea bags without squeezing( squeezing can add bitterness).
• While tea is steeping, mix the limeade and sugar in a 2 quart heat-proof pitcher.
• Pour the tea into the pitcher and stir. Add the other 3 cups of cold water and let cool, then chill.
• Serve over ice with a lime wedge on the glass.

MINT AND LIME ICED TEA

Steps:

• For the tea:.
• Place water in a medium pot and bring to a simmer over high heat.
• When water simmers, remove from heat, add tea bags and mint, cover and let steep for 10 minutes.
• Once tea has steeped, discard tea bags, add sugar, and stir until sugar is completely dissolved.
• Let tea cool to room temperature, then place in the refrigerator to cool completely, about 2 hours.
• To serve:.
• Once tea is cold, remove mint and stir in lime juice.
• Taste and adjust with more lime juice or sugar as desired.
• Serve over ice with a sprig of mint and a wedge of lime.

EASY ICED TEA

Steps:

• Put the tea bags, sugar, honey and 1.5 litres water in a large jug. Leave to infuse for 10 mins, then remove and discard the tea bags. Chill until ready to serve.
• Stir in the lemon juice, lemon slices, orange slices and mint leaves. Fill the jug with plenty of ice and stir again.
• Fill tall glasses with ice and pour over the iced tea, then serve with extra honey to taste.

LEMON-LIME ICED TEA

Steps:

• Add tea bags to boiling water. Steep for 3 minute Remove bags, then immediately add frozen lemonade and stir until completely dissolved. Sweeten with sugar or honey, if needed.
• Refrigerate at least until cold. Then stir in rum to taste.
• To serve, place a few ice cubes in a large pitcher. Thinly slice lemon and lime and add. Pour tea mixture overtop.