Memphis Iced Tea Recipes

MEMPHIS ICED TEA

Steps:

• Fill 4 tall glasses with ice cubes.
• To each glass add 1 oz of whiskey, a spritz of soda and top with sweet iced tea. Stir to combine and garnish with a lemon slice.

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

NEELY'S PEACH ICED TEA

Steps:

• Bring the water to a boil in a large pot. Turn off heat. Add tea bags and steep for 5 to 10 minutes. Allow to cool.
• Add 12-ounces of the peaches to a blender and puree until it reaches a smooth consistency.
• Combine the cool tea, peach puree, peach nectar, peach liquor and remaining slices of peaches to a glass pitcher. Serve over tall glasses of ice with a sprig of mint to garnish.

BLACKBERRY-BOURBON ICED TEA

Steps:

• Combine the blackberries, sugar, and coarsely chopped mint in a large bowl and mash with a potato masher or wooden spoon and let sit while making the tea.
• While the blackberries are macerating, bring the water to a boil in a medium saucepan, remove from the heat, add the tea bags and let steep for about 3 minutes. Remove the bags and pour the tea over the blackberry mixture. Let the mixture sit at room temperature for at least 1 hour for the flavors to meld.
• Pour the mixture through a strainer into a pitcher, pressing on the solids, cover and refrigerate until cold, at least 2 hours. Cook's Note: You can also pour the mixture into a bowl set inside an ice bath to cool the mixture faster.
• Serve the blackberry tea over ice in tall glasses and float a shot of bourbon on top and garnish with lots of fresh mint sprigs...(like a Mint Julep).

ICED TEA WITH GRENADINE

Steps:

• In a large ball jar (or other transporting container), mix together the tea, lemon juice, and grenadine. Pour over ice when ready to serve.

MINTED ICED TEA

Steps:

• Bring the water to a simmer in a large pot. Remove the pot from the heat and add the tea bags and mint. Allow the tea and mint to steep for at least 10 minutes. Strain the steeped tea into a large glass pitcher, and allow to cool completely. Stir in the simple syrup.
• Serve the tea over ice in a chilled Mason jar, with a sprig of mint and a lemon wheel for garnish.
• Simple syrup is just that: simple and sweet. To make 1 cup, stir together (or shake in a bottle) 1 cup of water and 1 cup of sugar until dissolved. This one-to-one ratio ensures that your iced drinks stay cool and sweet. For a richer, sweeter version of simple syrup, you can do two parts sugar to one part boiling water, stirring just until dissolved, then setting aside to cool to room temperature. If you make up a batch, you can store it in your fridge in a well-sealed jar for up to 6 months.