Iced Tea Recipes

Iced tea recipes

As the days grow longer and the temperatures grow warmer, there's really no better way to celebrate the joys of summer than by getting outside and whipping up some truly delicious and refreshing drinks. 

Relax with a tall, refreshing glass of iced tea this summer. Try one of these homemade recipes for sweet tea, raspberry tea, apricot lemonade tea and more.

Honey citrus Iced Tea

Ingredients:

• 4 tea bag
• 2 cups boiling water
• 3 medium navel oranges
• 2 medium lemons
• 2 cups orange juice
• 1/4 cup lemon juice
• 3 tablespoons honey
• 1 liter ginger ale, chilled
• Ice cubes

Preparation: 

• Place tea bags in a teapot; add boiling water. Cover and steep for 3 minutes; discard tea bags. Pour tea into a pitcher. Peel and section 2 oranges and 1 lemon; add to tea. Stir in the orange juice, lemon juice and honey. Cover and refrigerate for 6 hours or overnight. Cut remaining orange and lemon into slices; freeze.
  
  
• Just before serving, strain and discard fruit from tea. Stir in ginger ale. Serve with frozen fruit slices and ice.

Lemony Pineapple Iced Tea

Ingredients:

• 16 cups water
• 24 tea bags
• 6 fresh mint sprigs
• 3-1/3 cups sugar
• 3 cups unsweetened pineapple juice
• 1 cup lemon juice

Preparation: 

• 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.

Refreshing Raspberry Iced Tea

Ingredients:

• 6 cups water
• 1-3/4 cups sugar
• 8 tea bags
• 3/4 cup frozen apple-raspberry juice concentrate
• 8 cups cold water
• Ice cubes
• Fresh raspberries, optional

Preparation: 

• In a large saucepan, bring 6 cups water and sugar to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Add juice concentrate; stir in cold water. Serve over ice, with raspberries if desired.

Sweet Tea Concentrate

Ingredients:

• 2 medium lemons
• 4 cups sugar
• 4 cups water
• 1-1/2 cups English breakfast tea leaves or 20 black tea bags
• EACH SERVING:
• 1 cup cold water
• Ice cubes

Preparation: 

• Remove peels from lemons; squeeze fruit, reserving 1/3 cup. Save remaining juice for another use.
• In a large saucepan, combine sugar and water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until sugar is dissolved, 3-5 minutes, stirring occasionally. Remove from the heat; add tea leaves and lemon peels. Cover and steep for 15 minutes. Strain tea, discarding tea leaves and lemon peels; stir in lemon juice. Cool to room temperature.
• Transfer to a container with a tight-fitting lid. Store in the refrigerator for up to 2 weeks.
• To prepare tea: In a tall glass, combine water with 1/4 cup concentrate; add ice.

Lemonade Iced Tea

Ingredients:

• 3 quarts water
• 9 tea bags
• 3/4 to 1-1/4 cups sugar
• 1 can (12 ounces) frozen lemonade concentrate, thawed
• Lemon slices, optional

Preparation: 

• In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags. Stir in sugar and lemonade concentrate. Cover and refrigerate until chilled. Serve over ice. If desired, garnish with lemon slices.

Raspberry Iced Tea

Ingredients:

• 8-1/4 cups water, divided
• 2/3 cup sugar
• 5 tea bags
• 3 to 4 cups fresh or frozen unsweetened raspberries

Preparation: 

• In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups water.
• In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice.

Apricot Lemonade Iced Tea

Ingredients:

• 4 cups water
• 7 tea bags
• 1 cup sugar
• 1 can (12 ounces) frozen lemonade concentrate, partially thawed
• 1 cup chilled apricot nectar
• 4 cups cold water
• Ice cubes
• Mint sprigs

Preparation: 

• In a saucepan, bring 4 cups water to a boil; remove from heat. Add tea bags; steep, covered, 5 minutes.
• Discard tea bags. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; cool completely.
• Add lemonade concentrate and nectar to tea; stir in cold water. Serve over ice with mint.

Orange Blossom Mint Refresher

Ingredients:

• 20 cups water
• 1 bunch fresh mint (about 1 cup)
• 1 cup sugar
• 1 large navel orange
• 1 to 2 tablespoons orange blossom water or 1-1/2 to 2-1/2 teaspoons orange extract
• Optional: Orange slices and additional fresh mint

Preparation: 

• Place water and mint in a 6-qt. slow cooker. Cover and cook on high for 6 hours or until heated through. Strain tea; discard mint.
• Whisk in sugar until dissolved. Cut orange crosswise in half; squeeze juice from orange. Stir in juice and orange blossom water. Transfer to a pitcher. Refrigerate until cold, 4-6 hours. Serve over ice with orange slices and additional mint if desired.

Lemon Lime Almond Tea

Ingredients:

• 6 cups water
• 3/4 cup sugar
• 3/4 cup thawed limeade concentrate
• 4-1/2 teaspoons unsweetened instant tea
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 medium orange, sliced
• 1 medium lemon, sliced
• 1 medium lime, sliced
• Ice cubes

Preparation: 

• In a 2-quart pitcher, combine the water, sugar, limeade concentrate, instant tea and extracts. Add fruit slices. Serve in glasses over ice.