101 iced tea recipes
TRANSCRIPT
Non-Alcoholic Tea Recipes for those Long Hot Summer Days ©July 2009, The-Tea-Site.com - All material in this publication is the copyright of the-tea-site.com and its' owers.
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THE-TEA-SITE.COM 101 ICED TEA RECIPES
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Contents
No. 1 - Basic Iced Tea ....................................................................................... 6
No. 2 - Apple and Honey Iced Tea ................................................................ 7
No. 3 - Boston Iced Tea .................................................................................... 8
No. 4 - Bramble Berry Tea (Iced) ..................................................................... 9
No. 5 - Cranberry Orange Iced Tea ............................................................. 10
No. 6 - Ginger Iced Tea .................................................................................. 11
No. 7 - Lemon Almond Iced Tea ................................................................... 12
No. 8 - Lime Mint Iced Tea ............................................................................. 13
No. 9 - Peach Iced Tea .................................................................................. 14
No. 10 - Raspberry Honey Iced Tea ............................................................ 15
No. 11 - Saigon Iced Tea .............................................................................. 16
No. 12 - Sparkling Jasmine Iced Tea ........................................................... 17
No. 13 - Strawberry Tea Smoothie ............................................................... 18
No. 14 - Spiced Maple Iced Tea .................................................................. 19
No. 15 - Thai Iced Tea.................................................................................... 20
No. 16 - Orange Mint Tea ............................................................................. 21
No. 17 - Herbal Iced Tea ............................................................................... 22
No. 18 - Anise Iced Tea ................................................................................. 23
No. 19 - Apple Iced Tea ................................................................................ 24
No. 20 - Blackberry Southern Iced Tea ....................................................... 25
No. 21 - Black Cherry Iced Tea .................................................................... 26
No. 22 - Bubble Tea ....................................................................................... 27
No. 23 - Refreshing Chamomile Iced Tea .................................................. 28
No. 24 - Cranberry Iced Tea ......................................................................... 29
No. 25 - Fruit Tea Slush Mix ............................................................................ 30
No. 26 - Fruity Iced Tea Cooler .................................................................... 31
No. 27 - Hibiscus Iced Tea ............................................................................. 32
No. 28 - Chrysanthemum Quencher .......................................................... 33
No. 29 - Honey-Citrus Iced Tea .................................................................... 34
No. 30 - Honey-Strawberry Tea Cooler ....................................................... 35
No. 31 - Pink Lavender Tea-Lemonade ...................................................... 36
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No. 32 - Lavender Mint Tea .......................................................................... 37
No. 33 - Lemonade Tea ................................................................................ 38
No. 34 - Lemon-Pineapple Tea Slush .......................................................... 39
No. 35 - Lemon, Ginger & Lavender Iced Tea .......................................... 40
No. 36 - Licorice-Mint Iced Tea .................................................................... 41
No. 37 - Mango Iced Tea.............................................................................. 42
No. 38 - Mint Iced Tea ................................................................................... 43
No. 39 - Iced Peppermint Tea ...................................................................... 44
No. 40 - Pineapple Iced Tea ........................................................................ 45
No. 41 - Spiced Fruit Iced Tea ...................................................................... 46
No. 42 - Creamy Spiced Iced Tea ............................................................... 47
No. 43 - Raspberry-Lemon Iced Tea ........................................................... 48
No. 44 - Cooling Rhubarb Iced Tea with Rhubarb Ice Cubes ................ 50
No. 45 - Southern Sweet Tea ........................................................................ 51
No. 46 - Iced Tea Syrup Concentrate ......................................................... 52
No. 47 - Watermelon-Strawberry Tea Slush ................................................ 53
No. 48 - Blackcurrant Iced Tea .................................................................... 54
No. 49 - Thai Iced Tea with Star Anise ......................................................... 55
No. 50 - Rooibos Iced Tea ............................................................................ 56
No. 51 - Pimentos Iced Tea .......................................................................... 57
No. 52 - Apricot Iced Tea Recipe ................................................................ 58
No. 53 - Lime & White Grape Iced Green Tea .......................................... 59
No. 54 - Bael Fruit Iced Tea ........................................................................... 60
No. 55 - Blueberry-Lemon Iced Tea ............................................................ 61
No. 56 - Thai Coconut Iced Tea .................................................................. 62
No. 57 - Cucumber Mint Iced Tea .............................................................. 63
No. 58 - Spicy Ginseng Iced Tea ................................................................. 64
No. 59 - Tangy Grapefruit & Lemon Iced tea ............................................ 65
No. 60 - Mint Tamarind Iced Sun Tea .......................................................... 66
No. 61 - Carambola Iced Tea ...................................................................... 67
No. 62 - Clove Iced Tea ................................................................................ 68
No. 63 - Rose Oolong Tea ............................................................................. 69
No. 64 - Pearl Milk Tea ................................................................................... 70
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No. 65 - Vanilla Nectarine Iced Tea ............................................................ 71
No. 66 - Greek Island Iced Tea .................................................................... 72
No. 67 - Indian Ice Tea recipe ..................................................................... 73
No. 68 - Pandan Ice Tea ............................................................................... 74
No. 69 - Loquat Iced Tea .............................................................................. 75
No. 70 - Lebanese Iced Tea ......................................................................... 76
No. 71 - Vietnamese Lemongrass Iced Tea ............................................... 77
No. 72 - Special Occasion Iced Blue Brew ................................................ 78
No. 73 - Lavender Lemon Iced Tea ............................................................ 79
No. 74 - Twin Oaks Almond Tea ................................................................... 80
No. 75 - Spiced Pineapple Iced Tea ........................................................... 81
No. 76 - Herbal Apple Iced Tea ................................................................... 82
No. 77 - Basil Mint Tea .................................................................................... 83
No. 78 - Rosy Iced Tea................................................................................... 84
No. 79 - Pineapple Cherry Iced Tea ........................................................... 85
No. 80 - A Creamy Iced Tea ........................................................................ 86
No. 81 - Jamaica Iced Tea ........................................................................... 87
No. 82 - Fruit Tea Punch ................................................................................ 88
No. 83 - Cinnamon Apple Iced Tea ............................................................ 89
No. 84 - Spiced Apple Tea ........................................................................... 90
No. 85 - Thai Chai Iced Slush ........................................................................ 91
No. 86 - Melon Iced Tea ............................................................................... 92
No. 87 - Apricot Orange Tea ........................................................................ 93
No. 88 - Oriental Beauty Iced Tea ............................................................... 94
No. 89 - Lemon and Green Tea Granita .................................................... 95
No. 90 - Hibiscus-Honey Iced Tea ................................................................ 96
No. 91 - Ginger Ale Iced Tea ....................................................................... 97
No. 92 - Lemonade-Mint Iced Tea .............................................................. 98
No. 93 - Sweet Lime Iced Tea ...................................................................... 99
No. 94 - Anytime Iced Tea .......................................................................... 100
No. 95 - Lemon Berry Cooler ...................................................................... 101
No. 96 - Peachy Green Rose Tea .............................................................. 102
No. 97 - Mango Soda Iced Tea ................................................................. 103
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No. 98 - Vanilla Mint Iced Tea .................................................................... 104
No. 99 - Summer Iced Tea Storm ............................................................... 105
No. 100 - Mint Chocolate Chip Iced Tea ................................................... 106
No. 101 - Orange Chai Iced Tea ................................................................. 107
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No. 1 - Basic Iced Tea
This is the most basic of iced tea recipes and can be used as the base for
many variations of iced tea when you feel like experimenting.
Ingredients:
2 quarts Water (4 cups)
8 tea bags
½ cup Sugar
Method:
Bring 1 quart of water to a boil.
Place the tea bags in a large pitcher, and pour the water over the tea
bags.
Allow to steep for 8-10 minutes. (10 minutes is best, no more though as the
tea will become bitter.)
Remove the tea bags and add the sugar. Stir until dissolved.
Add in the remaining water and mix.
Place the tea in the refrigerator to chill.
Serve chilled over ice and garnish with a slice of lemon or lime.
Tip: To keep your iced tea looking clear and fresh, remember to cool your
tea to room temperature first before putting the tea in the fridge.
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No. 2 - Apple and Honey Iced Tea
Ingredients:
3 cups of Water
4 Black tea bags
3 cups Apple juice
⅓ cup Honey
Method:
Bring your water to a boil.
Place the tea bags in a suitable pitcher and pour the boiled water over
them.
Steep the tea bags for around 5 minutes.
After 5 minutes, take out the tea bags and add the apple juice and the
honey.
Stir until the honey has dissolved.
Place in the fridge to chill, and serve with ice.
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No. 3 - Boston Iced Tea
Ingredients:
4 quarts of Water
15 Black tea bags
1 cup of Sugar
12 oz frozen Cranberry juice concentrate
Method:
Bring the water to a boil, and add in the sugar (keeping the water on a
gentle boil).
Stir the sugar until it dissolves, then add in the tea bags.
Take the water off the heat and allow the tea bags to steep for about 4 -5
minutes.
Take out the tea bags and add the cranberry juice concentrate.
You will need to stir until the concentrate has melted.
Allow the mixture to come to room temperature, then place in the
refrigerator to chill.
Serve with ice for optimal effect.
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No. 4 - Bramble Berry Tea (Iced)
Ingredients:
2 cups of Water
3 Black tea bags
1 ½ oz Blackberry syrup
1 ½ oz Red Raspberry syrup
2 ½ cups of Ice
Method:
Bring the water to a boil, and pour over the tea bags.
Allow the tea to steep for between 4-5 minutes, then strain out the tea
bags.
Add the raspberry syrup and blackberry syrup to the tea and stir until
dissolved.
Add the ice to the tea and allow to chill for a few minutes before serving.
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No. 5 - Cranberry Orange Iced Tea
Ingredients:
2 quarts Basic Iced Tea (recipe No.1)
1 cup Orange juice
⅓ cup Sugar
12 oz frozen Cranberry juice concentrate
Method:
You will first need to prepare the basic iced tea mixture, (allow to chill if
you have the time or just allow it to cool a little).
Next, take a large pitcher or jug and mix in the orange juice and the
cranberry juice until the cranberry juice dissolves.
Take the pre-prepared iced tea and pour over the juice.
Add in the sugar. Stir until dissolved.
Place in the fridge to chill before serving.
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No. 6 - Ginger Iced Tea
Ingredients:
1 quart of Water
5 Black tea bags
1 inch piece of fresh Ginger
¼ cup Sugar, to taste
Method:
Bring the water to a boil.
Peel and slice the ginger thinly, then crush it.
Bring the water to a boil and pour over the tea bags.
Add the crushed ginger.
Allow to steep for between 8-10 minutes.
Strain out the ginger along with the tea bags. Add in the sugar and stir
until dissolved.
Chill before serving over ice.
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No. 7 - Lemon Almond Iced Tea
Ingredients:
4 cups of Water
10 Black tea bags
2 Lemons
1 cup of Sugar
1 tbsp Almond extract
2 tsp Vanilla extract
2 liters of carbonated Lemon drink
Method:
Boil the water and pour over the tea bags.
Allow the tea to steep for 8-10 minutes, then strain out the tea bags.
Slice the lemon into thin slice squeezing them once before putting into a
pitcher.
Add in the sugar and the tea, and mix well until the sugar dissolves.
Place in the fridge to chill.
Before serving add the Almond extract, Vanilla extract, and Lemon soda.
Serve over ice.
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No. 8 - Lime Mint Iced Tea
Ingredients:
1 quart of Water
4 Black tea bags
1 ¾ cups fresh Mint leaves
¼ cup Lime juice (freshly squeezed gives a better taste to your tea)
¼ cup of Sugar
Method:
Bring the water to a boil.
Add the tea bags, mint leaves and sugar to a large pitcher and pour the
boiling water over them.
Allow to steep for about 12-15 minutes, before straining out the tea bags
and the mint leaves.
Add the lime juice and place in the fridge to chill.
Serve over ice, and garnish with mint leaves if desired.
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No. 9 - Peach Iced Tea
Ingredients:
2 quarts Basic Iced Tea (recipe No.1)
36 oz of Peach juice (3 x 12oz cans of juice)
¼ cup Lemon juice
Method:
Prepare the ice tea mixture beforehand.
Add in the peach juice and the lemon juice, and stir well.
Serve chilled over ice for a refreshing taste.
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No. 10 - Raspberry Honey Iced Tea
Ingredients:
2 cups of Water
2 Black tea bags
2 cups Raspberry juice
¼ cup Honey
Method:
Prepare your tea by bringing the water to a boil and pouring over the tea
bags.
Allow the tea to steep for 3-5 minutes before straining out the tea bags.
Next add in the raspberry juice and honey.
Stir thoroughly until the honey is dissolved.
Serve chilled over ice.
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No. 11 - Saigon Iced Tea
Ingredients:
4 cups of Water
3 tbsp loose Black tea
12 whole Cloves
12 Allspice Berries
2 inch Cinnamon stick
Lemon wedges
Method:
Place the water, tea leaves, and spices (the cloves, allspice berries and
cinnamon) into a pan.
Place the pan on the stove and bring to a simmer (a gentle boil) for 5
minutes.
Strain the tea into a pitcher.
Chill, and serve with lemon wedges.
Fact: When buying loose leaf tea, make sure that you get the best
possible tea leaves as your tea will taste better.
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No. 12 - Sparkling Jasmine Iced Tea
Ingredients:
4 cups of Water
3 tbsp loose Jasmine tea
1 cup Brown Sugar
1¼ cups Sparkling Water
Method:
Bring the water to a boil.
Take ¾ cup of water and add the sugar to it.
Bring to a boil until it becomes a sugar syrup. Take it off the heat and set it
aside to cool.
Take the remaining water and pour over the tea leaves.
Allow to steep for 5-6 minutes.
Strain the tea, and allow it to cool slightly.
Next, add the sugar syrup and stir thoroughly until the sugar syrup is
dissolved.
Add the sparkling water and chill before serving.
Garnish with lemon slices, mint leaves or cinnamon sticks to give it an
added punch and a great look.
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No. 13 - Strawberry Tea Smoothie
Ingredients:
2 cups boiling Water
2 Black tea bags
2 cups plain Yogurt
1 cup Strawberries (sliced)
3 tbsp Honey
Method:
Brew the tea allowing it to steep for between 5-6 minutes, then strain out
the tea bags.
Take the yoghurt, strawberries and honey and blend until smooth. (If you
are unable to get your hands on fresh strawberries, you might want to
substitute strawberry yoghurt instead of plain yoghurt.)
Add the tea to the mixture, and blend some more until the tea is mixed in.
Serve chilled over ice.
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No. 14 - Spiced Maple Iced Tea
Ingredients:
6 cups of Water
6 tbsp Green tea
1 tbsp Anise, powdered
¼ cup Maple Syrup
Lemon slices for garnish
Method:
Bring your water to just below boiling (don’t bring it to a full boil as this
destroys the real flavor of the green tea).
Steep the green tea in the water for 4 -5 minutes before straining out.
Add the anise and the maple syrup to the tea, and stir until both have
dissolved.
Allow it to cool and serve chilled with a slice of lemon.
Fact: Always use water that is just below boiling point when making green
tea. This is the best way to get the real taste of green tea.
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No. 15 - Thai Iced Tea
Ingredients:
6 cups of Water
8 Black tea bags
1 cup Evaporated Milk
4 tbsp Sugar
4 tsp Cinnamon powder
4 tsp Cardamom powder
Ice, crushed
Method:
Bring the water to a boil and take off the heat.
Add the tea bags and the cardamom to the water and allow to steep for
5 minutes.
Strain the tea and allow it to chill.
To serve, add the crushed ice to 4 glasses and pour the tea over the ice,
leaving about a quarter of the glass empty.
Add 1 tbsp of sugar, 1 tsp of cinnamon and ¼ cup of the evaporated milk
to each glass.
Stir and serve.
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No. 16 - Orange Mint Tea
Ingredients:
2 cups Water
2 Black tea bags
4 cups Orange juice
3 tbsp fresh Mint leaves
2 tbsp Sugar
2 tbsp fresh Lemon juice
Method:
Bring water to a boil and take off the heat.
Add in the tea bags, sugar and mint leaves, and allow to steep for about
8-10 minutes.
Strain the tea, add the in the orange juice and lemon juice, and stir well.
Serve chilled over ice.
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No. 17 - Herbal Iced Tea
Ingredients:
4 cups Water
4 Lemon Herb tea bags
4 Red Herb tea bags
4 cups pure Apple juice
Lemon slices for garnish
Method:
Bring the water to a boil, take off the heat and add the tea bags.
Allow the tea bags to steep for 8-10 minutes, then strain out them out.
Add the apple juice, stir, then refrigerate.
Serve chilled over ice, and garnish with lemon slices.
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No. 18 - Anise Iced Tea
Ingredients:
5 cups of Water
2½ tsp Anise seeds
Sugar, to taste
Method:
Bring the water to a boil.
Add the Anise to the water, and remove the water from the heat.
Allow the anise to steep in the water for 20 minutes before straining it out.
Add the sugar (to taste) and stir until dissolved.
Serve chilled for best taste.
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No. 19 - Apple Iced Tea
Ingredients:
4 cups of Water
4 Black tea bags
2 cups Apple juice
1 tbsp Lemon juice
Sugar, to taste
Method:
Bring the water to a boil and remove from the heat.
Add the tea bags and allow to steep for 6-8 minutes.
Strain out the tea bags, and add the apple juice, lemon juice and sugar.
Stir until dissolved.
Serve chilled over ice.
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No. 20 - Blackberry Southern Iced Tea
Ingredients:
2 cups Water
4 cups fresh Blackberries
2 cups Cider Vinegar
2 cups granulated Sugar
Ice
Method:
(Preparation for this delicious iced tea must be made at least 3-4 days in
advance)
Place the blackberries and the vinegar in a glass pitcher and cover it
tightly.
You will need to refrigerate this for between 3-4 days.
After 3-4 days, take the blackberry-vinegar mix and strain into a
saucepan. Make sure to press the blackberries thoroughly to get out all
the liquid. Remember to discard what’s left over in the sieve.
Add the water and the sugar to this and bring to a boil.
Allow to boil gently for 2-3 minutes before taking off the heat.
Place in refrigerator to chill before serving.
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No. 21 - Black Cherry Iced Tea
Ingredients:
2 ½ quarts of Water
16 Green-tea bags
1 lb fresh Black cherries, pitted (or two 10-ounce bags frozen pitted black
cherries)
1¼ cups Sugar
¼ cup fresh Lemon juice
3 Star Anise seeds
½ Vanilla bean, split and scraped
Method:
In a large saucepan bring the water to a boil.
Add the black cherries, lemon juice, star anise, sugar and vanilla bean
(with the scraped seeds) into the pan.
Simmer this mixture over a low heat for 15 minutes.
You will need to crush the cherries against the side of the pan while it is
simmering. (Tip: Use a wooden spoon to do this)
After 15 minutes has passed, take the pan off the heat and allow it to cool
down for about 1 hour.
Next, you will need to take a fine sieve and strain the cherry mixture into a
clean saucepan. Press down on the cherries to extract all the juice.
Discard the solids left in the sieve.
Place the sieved cherry juice over a medium heat and bring to just below
a boil.
Immediately take it off the heat and add the green tea bags.
Allow to steep to for 5 minutes.
Strain the tea bags, and allow the tea to cool down to room temperature.
Place in the fridge to chill, serve over ice.
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No. 22 - Bubble Tea
Ingredients:
1½ cups Water (for the tea)
1 tea bag Oolong tea, Black tea, or Japanese Green Tea
¼ cup of Tapioca balls with sweetened syrup
1 tbsp sweetened Condensed Milk
3 tsp granulated Sugar
Pot of water (for the tapioca)
Method:
Strain and separate the tapioca balls from the sweetened syrup.
Bring the pot of water to a boil and put the tapioca balls in.
Add the sugar and stir gently.
Leave the tapioca on a gentle boil for about 5 minutes.
Reduce the heat and allow it simmer for a further 3 minutes before taking
off the heat.
Next, you will need to drain and rinse the tapioca in cold water. Use a
strainer for this.
Leave the tapioca in the strainer while you prepare a cup (or pot) of your
preferred type of tea.
Put the condensed milk into a glass (a 12 ounce glass will be perfect).
Next add in the tea to the glass (about 8 ounces of tea), and mix well until
the milk has dissolved.
Chill in the refrigerator.
Take your strained tapioca balls and place into the tea when the tea is
chilled.
Give it a small stir and serve over ice.
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No. 23 - Refreshing Chamomile Iced Tea
Ingredients:
2 cups Water
3 Chamomile tea bags (or 3-4 tbsp dried chamomile leaves)
2 sprigs of Mint
2 stalks of Lemongrass
1 cup Pineapple juice
1 cup White Grape juice
½ cup Orange juice
¼ cup Lime juice
2½ cups chilled Sparkling Water
1 Lime, sliced
Method:
Bring the water to a boil.
Place the chamomile tea, mint and lemongrass into a large bowl and
pour the boiling water over it.
Cover the bowl and allow the tea to steep for 10 minutes before straining
into a glass pitcher.
Next, add in the four fruit juices (orange, grape, pineapple and lime) and
stir well.
Chill the tea.
To serve, pour the tea-juice mixture into each glass but only up to 2/3 full.
The remaining ⅓ of the glass should be filled with sparkling water.
Garnish with a slice of lime for a touch of class.
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No. 24 - Cranberry Iced Tea
Ingredients:
4½ cups of Water
4 Black tea bags
⅓ cup granulated Sugar
12 Cloves
2 Cinnamon sticks (3 inches in length)
12 oz frozen Cranberry juice concentrate
Method:
Place the water, sugar, cloves, and cinnamon in a pan and bring to a
boil.
Take off the heat and pour this over the tea bags.
Allow the tea to steep to for 3-4 minutes.
Strain out the tea bags, then stir in the cranberry juice.
Stir thoroughly until the concentrate has dissolved, and chill before
serving.
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No. 25 - Fruit Tea Slush Mix
Ingredients:
2 cups of Water
2 cups Black tea already prepared
4 cups granulated Sugar
½ cup Lemon juice
6 oz frozen Orange juice concentrate
46 oz Pineapple juice
Method:
Making the Ice Cubes:
Place the sugar and water in a saucepan and heat until the sugar
dissolves.
Take off the heat, add the tea, and the orange, lemon and pineapple
juice and stir.
Allow it to cool before filling 5-6 ice cube trays with this mixture.
Place in the freezer and allow to freeze until quite firm. You can then
remove the cubes from the trays and store them in plastic bags until you
want to use them.
Making the Fruit Slush:
Fill a glass with your already-prepared fruity ice cubes and pour ginger ale
till the glass is filled.
Let it stand for 15 minutes before serving.
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No. 26 - Fruity Iced Tea Cooler
Ingredients:
2 quarts Basic Iced Tea (recipe No.1)
¼ cup granulated Sugar
1 cup Orange juice
6 oz frozen Cranberry, Raspberry, Lemon, or Lime concentrate
Method:
Prepare the basic iced tea and allow it to chill.
Once it is chilled add the orange juice, and the partially thawed,
undiluted concentrate of your choice to the iced tea and stir.
Serve chilled over ice.
32
No. 27 - Hibiscus Iced Tea
Ingredients:
48 oz of Water
1/8 cup sugar
1 small Orange, sliced
2 Cinnamon sticks
3 tbsp Hibiscus flowers (organic)
Method:
Bring the water to a boil and take off the heat.
Add the Hibiscus flowers and the cinnamon sticks to the water.
Allow to steep for 20 minutes. Remember to keep it covered while it is
steeping.
Strain the mixture into a pitcher, then add the sugar and the orange slices.
Set in the fridge to chill.
Serve over ice.
33
No. 28 - Chrysanthemum Quencher
Ingredients:
1 liter of Water
10g dried Chrysanthemum flowers
Honey to taste
Ice Cubes
Method:
Bring the water to a boil first, then take off the heat and allow it to cool
slightly, to just below boiling point.
Place the dried chrysanthemum flowers in a tea pot and pour the water
over it.
Allow it to steep for between 5-10 minutes depending on how light or
strong you like it.
Strain the flowers out of the tea and allow it to cool to room temperature.
Pour the tea into a pitcher and add honey to taste.
Stir the honey well before adding ice to the pitcher.
To make the tea more interesting, you can freeze some chrysanthemum
flowers in ice cube trays beforehand and use them when you are serving
your tea.
Interesting fact: In China, Chrysanthemum tea is thought to have cooling
properties and it is used to ward off flu and fever.
34
No. 29 - Honey-Citrus Iced Tea
Ingredients:
2 cups Water
4 Black tea bags
3 Navel Oranges
2 medium Lemons
2 cups Orange juice
¼ cup Lemon juice
3 tbsp Honey
1 liter chilled Ginger ale
Method:
Bring the water to a boil and pour over the tea bags.
Allow the tea to steep for 3 minutes, before straining the tea.
You will need to peel, and section two of the oranges, and one lemon.
Add this to the tea.
Next, add the orange juice, lemon juice and honey to the tea and stir.
Place in the refrigerator and chill (overnight or for 6 hours for best taste).
Cut the remaining orange and lemon into slices and freeze.
Before serving, strain the tea – you can also discard the pieces of fruit
now.
Stir the ginger ale into the tea and serve with the separately frozen fruit
slices.
35
No. 30 - Honey-Strawberry Tea Cooler
Ingredients:
2 cups brewed Green tea, cooled
1 pint fresh Strawberries, cleaned
¼ cup Honey
6 oz frozen Orange juice concentrate
Method:
You will first need to brew two cups of Green tea in the normal manner
and allow it to cool.
While this is cooling, combine the strawberries and the honey in a blender
and blend until smooth.
Add in the orange juice, and blend once more.
When this is smooth, add in the cooled green tea.
Serve over ice.
36
No. 31 - Pink Lavender Tea-Lemonade
Ingredients:
2½ cups of Water
1½ cups of Sugar
½ cup fresh hulled Strawberries
¼ cup fresh Lavender flowers, chopped
2¼ cups fresh Lemon juice
1½ cups Water
1 cup prepared strong Black tea
½ cup Sugar
Fresh Lavender flowers for garnish
Method:
In a saucepan, combine the 2½ cups of water, strawberries and sugar
and place on the heat.
Bring the water to a boil, stirring until the sugar dissolves.
Reduce the heat and simmer for 5 minutes.
Remove from the heat and add in the lavender.
Cover the pan and allow it to cool.
Once the liquid is cooled, strain into a large pitcher. You will need to press
the juice from the berries and discard the solids remaining in the sieve.
Add the remaining 1½ cups of water, 1 cup of strong Black tea, and the ½
cup of sugar. Stir well.
Serve chilled over ice, and garnish with lavender flowers.
37
No. 32 - Lavender Mint Tea
Ingredients:
1 cup boiling water
1 Black tea bag
1 tsp fresh Lavender flowers (or ½ tsp dried Lavender flowers)
1½-2 tbsp fresh Mint leaves (or 2 tsp dried Mint)
Method:
Bring the water to a boil.
Place the tea bag, lavender and mint in a tea pot and pour the boiling
water over it.
Allow the tea to steep for 5 minutes.
Strain the tea, and serve chilled.
38
No. 33 - Lemonade Tea
Ingredients:
3 quarts of Water
2 family-size Black tea bags
1½ cups granulated Sugar
10 oz frozen Lemonade
2 liters chilled Ginger Ale
Method:
Take one quart of water in a saucepan and bring it to a boil.
Add in the tea bags and take it off the heat.
Allow it to steep for 10 minutes before straining the tea bags.
Add the remaining water, the sugar and the lemonade and mix well.
Before serving chill the tea.
When you are ready to serve, add the ginger ale to the tea, stir and serve
over ice.
39
No. 34 - Lemon-Pineapple Tea Slush
Ingredients:
6 cups strong Black Tea
1 can frozen Lemonade
4 cans Water (use the frozen Lemonade can)
2½ cups Pineapple juice
Method:
You will first need to make 6 cups of strong Black tea. (Add sugar only if
you want).
Allow this to cool.
You will then need to mix in the water, lemonade and pineapple juice to
the tea.
Freeze the mixture, before serving as a slush.
40
No. 35 - Lemon, Ginger & Lavender Iced Tea
Ingredients:
2½ cups of Water
1½ cups of Sugar
6-8 Servings Ginger-Lemon Tea
¼ cups fresh Lavender flowers chopped (or 2 tbsp dried Lavender)
⅓ cup fresh Lemon juice
Ice
Method:
Add the water and the sugar into a saucepan, set on the heat, and bring
to a boil. Stir to dissolve the sugar.
Reduce the heat and simmer for 5 minutes.
You can now remove from the heat and stir in the lavender.
Allow it to cool, then strain into a large jar.
Separately brew your Ginger-Lemon tea and pour into a large pitcher.
Add 1 cup of the cooled lavender and sugar mixture, along with ice and
the lemon juice, and stir well.
Serve chilled over ice.
41
No. 36 - Licorice-Mint Iced Tea
Ingredients:
6 cups of Water
2½ tsp dried Licorice root
1 Cinnamon stick
½ cup dried Peppermint leaves
½ cup Honey
Method:
Place the water in a saucepan and bring the water to a boil.
Add in the licorice and the cinnamon, and reduce the heat so the water
is at a gentle simmer.
Allow it to simmer for 10 minutes.
Remove from the heat, and add the peppermint leaves. Cover and let it
steep for 10 minutes.
After this is done you will need to strain the licorice tea into a pitcher or
bowl. Press down on the licorice and cinnamon solids to extract all the
liquid from the herbs when sieving.
Add in the honey and stir until it is dissolved.
Let it cool for one hour.
Serve over ice.
42
No. 37 - Mango Iced Tea
Ingredients:
1½ quarts of Water
6 Black tea bags
2 cups Mango nectar
Sugar to taste
¼ cup fresh Mint leaves
1 thinly sliced Mango
Method:
Bring the water to a boil and pour over the tea bags.
Allow to steep for 5 minutes.
Strain the tea bags, and add the sugar and the mango nectar.
Stir well until the sugar is dissolved.
Chill and serve over ice.
43
No. 38 - Mint Iced Tea
Ingredients:
1 quart water
4 family-size Black tea bags
2 cups Sugar
Mint leaves
1 Lemon, sliced for garnishing
Method:
Bring the water to a boil.
Pour the water over the tea bags, cover and allow it to steep for 20
minutes.
In a separate container, dissolve the sugar in a little bit of hot water.
Strain the tea, and add the dissolved sugar. Stir well.
Add the tea to a 1 gallon pitcher.
Fill up the pitcher with cool water so that you get 1 gallon of iced tea.
Serve chilled over ice.
Fact: Always use fresh water to make your tea. Pre-boiled water loses its
freshness the second time around, and will give your tea a different taste.
44
No. 39 - Iced Peppermint Tea
Ingredients:
2 cups of Water
4 Peppermint flavor tea bags
¼ cup Honey
2 tbsp freshly squeezed Lemon juice
Method:
Boil the water, and pour over the tea bags.
Allow it to steep for 6 minutes before straining the tea bags.
Add in the water, lemon juice and honey. Stir.
Serve chilled over ice.
45
No. 40 - Pineapple Iced Tea
Ingredients:
12 cups Basic Iced Tea (recipe No. 1)
1 cup granulated Sugar
36 oz. unsweetened Pineapple juice concentrate, thawed
1½ cups Lemon juice
Method:
First prepare 12 cups of basic iced tea and allow it to chill in refrigerator.
Mix the sugar, pineapple juice, and lemon juice in a large pitcher. Make
sure the sugar is dissolved.
Add the iced tea to this and stir well.
Serve chilled over ice.
46
No. 41 - Spiced Fruit Iced Tea
Ingredients:
1 quart strong Black tea
1 cup Cherry juice
¼ cup Orange juice
3 tbsp Lemon juice
4 whole Cloves
1 stick Cinnamon
Method:
First prepare one quart of Black tea – make it strong.
Take a saucepan and add the tea and the remaining ingredients, and
place on the heat.
Simmer for about 25-30 minutes.
Take it off the heat and allow it to cool.
Serve chilled over ice.
Garnish with an orange slice and maraschino cherries.
47
No. 42 - Creamy Spiced Iced Tea
Ingredients:
¾ cup unsweetened Instant Tea
1 tsp finely grated Orange peel
1 tsp ground Cinnamon
½ tsp ground Cloves
¼ tsp ground Nutmeg
14 oz sweetened Condensed Milk
6⅓ cups of Water
Method:
Combine the tea, spices and orange peel in a saucepan.
Add the condensed milk and mix in well.
Place on a medium heat and slowly add in the water, stirring all the while.
DO NOT bring to a boil. You should keep it just below a boil for 2-3 minutes.
Serve chilled over ice.
48
No. 43 - Raspberry-Lemon Iced Tea
Ingredients:
Tea-
6 cups water
5 bags Raspberry tea
Lemon Juice, to taste
Sugar Syrup-
1 cup Sugar
1 cup Water
½ pint Raspberries
1 Lemon, cut into wedges
Method:
Making the basic Tea-
Bring the water to a boil and pour over the tea bags.
Allow it to steep for 10-12 minutes before removing the tea bags.
Add lemon juice.
Set aside to cool.
Making the Sugar Syrup-
Combine the sugar with 1 cup of water in a small saucepan.
Place on the heat and bring to a boil, stirring occasionally.
Simmer for a short while until the sugar is dissolved, then take off the heat.
Add the raspberries to this and mix them in.
Set it aside and allow it to cool to room temperature.
Getting your iced tea-
Add the sugar syrup with the raspberries to the cooled tea and stir well.
Add ice to each glass, squeeze a wedge of lemon over the ice, and pour
the tea mixture over it.
49
**Alternately, you can also freeze your raspberry-sugar mixture into ice
cube trays and use these instead of the normal ice when serving the
raspberry tea.
Note: If you want, you can substitute lime instead of lemon in your iced
tea.
50
No. 44 - Cooling Rhubarb Iced Tea with
Rhubarb Ice Cubes
Ingredients:
Ice Cubes-
1 quart water
10 stalks fresh Rhubarb, chopped
2 cups white Sugar
Tea-
1 quart water
8 Black tea bags
1 tbsp Honey
1 cup white Sugar
Method:
Making the Ice Cubes-
Take the chopped rhubarb and place in a large pot along with the water
and the sugar.
Bring the water to a boil, then reduce the heat and simmer gently for 4
hours.
Stir occasionally to keep the mixture from burning.
The rhubarb should become a thick paste.
You will then need to cool this, and spoon it into ice cube trays and freeze
overnight.
Making the Tea-
Bring the water to a boil and pour over the tea bags.
Allow the tea to steep for 4-5 minutes, then discard the tea bags.
Add in the honey and the sugar and stir until the sugar is dissolved.
Place in the refrigerator to chill.
Serve chilled, over your previously prepared rhubarb ice cubes.
51
No. 45 - Southern Sweet Tea
Ingredients:
4 cups of Water
3 family-sized Black tea bags
A pinch of Baking Soda (about a ¼ tsp)
1 cup of Sugar
Method:
Bring the water to a boil.
Add the tea bags and the baking soda to the water, and remove from
the heat.
Allow the tea to steep for 10-15 minutes.
Discard the tea bags, and pour the tea into a gallon-sized pitcher.
Add the sugar and stir until the sugar is dissolved.
Fill the remainder of the pitcher with cold water.
Chill and serve over ice.
Note: Don’t add more than a small pinch of baking soda as it will
otherwise change the taste of the tea.
52
No. 46 - Iced Tea Syrup Concentrate
Ingredients:
3 cups Water
10 Black tea bags
3 cups granulated Sugar
Method:
To make the concentrate-
Combine all the ingredients in a saucepan and bring to a boil for 10
minutes.
Take off the heat and set aside to cool.
Then pour into a bottle and keep refrigerated.
To make iced tea from the concentrate-
Mix 5 parts of water to one part of the tea syrup. (Or feel free to mix it to
your own taste.)
53
No. 47 - Watermelon-Strawberry Tea Slush
Ingredients:
1 cup hulled fresh Strawberries
1 ½ cups cubed, seeded Watermelon
3 tbsp granulated Sugar
3 tbsp fresh Lemon juice
1 cup ice cubes made from strong Black tea
Method:
You will first need to make about 2 cups of strong Black tea. (The two cups
worth of tea is extra for spillage when you’re pouring into the ice cube
trays.)
Pour the black tea into ice cubes and freeze them ahead of time.
To make the slush, just place all the ingredients in a blender and blend
until smooth – NOT watery. You want a tea slush, not the normal liquid-y
ice tea.
54
No. 48 - Blackcurrant Iced Tea
Ingredients:
8 cups of Water
4 bags Rooibos or Honeybush tea
1 cup of Water
2 cups Blackcurrants
½ cup granulated Sugar
Method:
Boil the 8 cups of water and pour the tea bags.
Allow it to steep for 5 minutes, before straining the tea.
While the tea is steeping, add the blackcurrants, sugar and 1 cup of water
to a saucepan and bring to a boil.
Reduce the heat and simmer gently, stirring all the while until the currants
dissolve – this should take about 5 minutes.
Add this to the tea, mix well, and allow it to cool to room temperature.
Refrigerate for about 2 hours.
You will then need to sieve the mixture through a cheesecloth lining the
sieve. Press on the solids gently so that the liquid which goes through
remains clear and does not become cloudy.
Serve over ice.
Fact: Rooibos tea comes from the leaves of the South African red bush. It
is a refreshing, caffeine-free tea with a mahogany color and slightly nutty
flavor. Honeybush tea is similar but has a sweeter flavor.
55
No. 49 - Thai Iced Tea with Star Anise
Ingredients:
½ gallon Water
½ cup Chinese Black tea leaves
1 cup Sugar
1 seed Star Anise
1 tsp Orange Blossom water
1 Vanilla bean
Pinch each of ground Clove and ground Cinnamon
Few drops red food coloring (optional)
Half-and-half or sweetened condensed milk
Method:
Bring the water to a boil in a saucepan.
Add the tea leaves, orange blossom water, star anise, vanilla bean, and a
pinch of clove and cinnamon powder into the water.
Boil for between 3-5 minutes, stirring only occasionally.
Remove from the heat before adding the sugar and the food coloring.
You will need to cover and steep the tea until it is at room temperature.
(maybe about 30 minutes).
To serve, you will need to fill the glasses at least halfway with crushed ice.
Then strain the tepid tea and pour over ice so that ¾ of the glass is full. Top
off each glass with half-and-half or condensed milk and serve.
56
No. 50 - Rooibos Iced Tea
Ingredients:
2 cups of Water
2 tbsp loose Rooibos tea
1 tbsp Agave Nectar
¼ cup freshly squeezed Lemon juice
⅛ tsp Stevia
1 Lemon, sliced into wedges
Ice cubes
Method:
Boil the water, and pour over the Rooibos tea leaves.
Add the agave nectar and the stevia and allow it to steep for 10 minutes.
Add the lemon juice and ice cubes into 2 glasses.
Strain the tea and pour over ice cubes and lemon juice.
Add a wedge of lemon for added taste.
57
No. 51 - Pimentos Iced Tea
Ingredients:
4 sweet Red Bell peppers
Water to cover the peppers only
1 cup Cider Vinegar
1 cup Water
½ cup Sugar
1 tsp Salt
2 tsp Olive Oil
Method:
You will first need to clean the peppers. To do this you will need to remove
the stem, the seeds, and the white pith. Remember not to touch any part
of yourself when you are doing this as it can and will sting!
Cut the cleaned peppers into strips and place in a bowl.
Boil some water, and cover the peppers with the water. Allow it to stand
for 5 minutes.
You will then need to drain the peppers.
While the peppers are steeping in boiling water, you will need to combine
1 cup water, with the vinegar, sugar, salt and olive oil and place on the
heat.
Bring to a boil, then reduce the heat and simmer for 5 minutes.
Next, place the drained pepper strips into a sterilized jar and pour the
vinegar mixture over it.
Cover tightly and store in the fridge for about two weeks before using.
58
No. 52 - Apricot Iced Tea Recipe
Ingredients:
12 cups of Water
16 Black tea bags
1 cup fresh Mint leaves
6 cans Apricot Nectar (12 oz per each can)
2 tsp Vanilla extract
Method:
Bring the water to a boil.
In a large pitcher, add the tea bags and the mint leaves and pour the
boiling water over them.
Allow this to steep for 5 minutes.
Strain the tea, before letting it stand for one hour.
Add the apricot nectar and the vanilla extract. Stir well.
Serve chilled over ice.
Garnish with apricot wedges or mint sprigs if desired.
59
No. 53 - Lime & White Grape Iced Green Tea
Ingredients:
2 cups chilled Green tea
2 cups chilled White Grape juice
6 tbsp freshly squeezed Lime juice
Sugar to taste (optional)
Ice cubes
Small lime wedges or lime slices, for garnish
Method:
Prepare green tea beforehand and set aside in refrigerator to chill.
Take the chilled green tea, white grape juice and lime juice and combine
together.
Add sugar if needed.
Serve chilled over ice.
Garnish with lime wedges to add an extra kick.
Did you know: Green tea is known to aid in weight loss efforts (along with
a balanced diet and proper exercise).
60
No. 54 - Bael Fruit Iced Tea
Ingredients:
400ml of Water
4-6 dried Bael fruit pieces
6-8 tbsp Sugar
Method:
Bring the water to a boil in a saucepan.
Add the Bael fruit to the boiling water and reduce the heat.
Simmer for 15 minutes.
Add the sugar and stir well until dissolved.
Set aside to cool and serve over crushed ice.
Did you know: Not only is the fruit of the Bael tree used to make tea, but
so are the dried flowers.
61
No. 55 - Blueberry-Lemon Iced Tea
Ingredients:
4 cups of Water
3 family-size Black tea bags
¾ cup Sugar
16 oz frozen Blueberries
½ cup fresh Lemon juice
Method:
Bring 1 (16 oz) package frozen blueberries and ½ cup fresh lemon juice to
a boil in a large saucepan over medium heat.
Cook, stirring occasionally, for about 5 minutes.
Remove from heat, and pour through a fine wire-mesh strainer into a
bowl, using back of a spoon to squeeze out juice. Discard the solids.
Wipe the saucepan clean.
Bring 4 cups water to a boil in same saucepan, add the tea bags, and let
stand 5 minutes.
Discard tea bags. Stir in ¾ cup sugar and blueberry juice mixture.
Pour into a pitcher; cover and chill for 1 hour.
Serve over ice.
62
No. 56 - Thai Coconut Iced Tea
Ingredients:
2 cups of Water
2 bags Jasmine tea
1 cup light Coconut Milk
2 tbsp sugar
Method:
Prepare your jasmine tea according to instruction on packaging.
Cool to room temperature.
Equally add the light coconut milk into 2 glasses, along with the sugar. (So,
1 tbsp of sugar for each glass). Stir the sugar until it is dissolved.
Add ice to each glass and pour tea over the ice.
Serve immediately.
63
No. 57 - Cucumber Mint Iced Tea
Ingredients:
1 gallon of Water
4 tbsp Mint: Spearmint, peppermint, horsemint (or get a mint herbal tea,
non-caffeinated)
Cucumber slices
Method:
Bring the water to a boil and add the mint or the mint tea bag to the
water.
Allow it to steep for 10 minutes.
Strain the tea, then add some cucumber slices to the tea.
Refrigerate.
Serve over ice.
64
No. 58 - Spicy Ginseng Iced Tea
Ingredients:
8 cups of Water
8 Ginseng tea bags
8 Cardamom pods, crushed
6 whole Cloves
2 Cinnamon sticks
1 Star Anise pod
¼ cup Honey
Ice cubes
Method:
Add the cardamom, cloves, star anise, and cinnamon to the water and
bring to a boil.
Take off the heat and add the tea bags.
Allow to steep for 5 minutes, then remove the tea bags.
Add the honey and stir until dissolved.
Strain the tea, and allow it to cool to room temperature before
refrigerating.
Serve chilled over ice.
65
No. 59 - Tangy Grapefruit & Lemon Iced tea
Ingredients:
500ml of Water
1 Grapefruit (the zest and the juice)
1 Lemon (the zest and the juice)
3 Rooibos tea bags
500ml of Ice Water
30ml castor sugar
Mint leaves to garnish
Method:
Bring 500ml of water to a boil and take off the heat.
Blanch the zest of the grapefruit and lemon for 1 minute.
Pour the water over the tea bags and allow to steep for 2 minutes.
Discard the tea bags and add sugar, stir well to dissolve.
Next add the grapefruit and lemon juice, and the blanched zest to the
tea.
Serve chilled over ice, and garnish with mint leaves.
66
No. 60 - Mint Tamarind Iced Sun Tea
Ingredients:
8 cups Water
2 cups fresh Mint leaves
¼ cup Tamarind pulp
½ tsp ground Cumin
1 tbsp Honey
½ tsp Salt
Method:
Combine all the ingredients in a large pitcher, cover, and place in the
direct sunlight for between 4-5 hours.
Strain the tea, and refrigerate.
Serve chilled over ice.
67
No. 61 - Carambola Iced Tea
Ingredients:
7 cups of Water
1 Carambola (Star fruit), sliced crossways into 5mm slices
2 tbsp fresh Lemon juice
¼ cup Orange Pekoe tea
⅓ cup firmly packed fresh Mint leaves
2 tbsp Castor Sugar
Method:
Place the carambola slices on a freezable tray and drizzle half of the
lemon juice over them.
Cover with cold water and place in the freezer for about 6 hours (or until
frozen).
Boil the water and pour it over the tea leaves, sugar and mint.
Allow it to steep for 15 minutes.
Strain the tea and add the remaining lemon juice.
Set aside to cool (for about 30 minutes).
When ready to serve, break the frozen carambola into pieces and add to
glasses, before pouring the tea over it.
68
No. 62 - Clove Iced Tea
Ingredients:
2 cups of Water
1-2 Cloves (or 1 tsp Clove oil)
Honey to taste (optional)
Method:
Boil the water and pour over the cloves.
Allow to stand for 10 minutes.
Strain (only if using whole cloves instead of the oil).
Add honey if desired and place in the fridge to chill before serving.
69
No. 63 - Rose Oolong Tea
Ingredients:
300 ml brewed Rose Oolong Tea/Oolong Tea with some rose buds
3 teaspoons of Honey
Ice
Method:
Prepare your Rose Oolong tea according to package directions.
Or if you don’t have Rose Oolong tea, then use normal Oolong tea and
add a few rose buds to the brewing process to get the delicate taste of
rose on your tea.
Take a cocktail shaker and fill about ⅓ full with ice.
Pour in the tea and the honey and shake vigorously for about 30 seconds.
Serve immediately.
70
No. 64 - Pearl Milk Tea
Ingredients:
150 ml brewed Black Tea
150 ml fresh Milk
2 tsp of non-dairy Creamer
2 tsp of Honey
Some Tapioca balls
Ice cubes
Method:
Prepare your black tea first.
Add ⅓ of ice to a cocktail shaker, then add in the tea, creamer and
honey over this.
Shake for about 30 seconds.
To serve, first place the tapioca balls into a glass, then pour the tea over
them.
71
No. 65 - Vanilla Nectarine Iced Tea
Ingredients:
5 cups of Water
2 tbsp of Vanilla Rooibos tea
5 medium size nectarines, pureed and sieved
1 cup Basil leaves
½ cup Sugar
Method:
Boil the water and pour over the Rooibos tea, sugar and basil leaves.
Allow to steep for 7 minutes.
Strain the tea, and add the pureed nectarines.
Set aside to cool before placing in the fridge.
Serve chilled over ice.
72
No. 66 - Greek Island Iced Tea
Ingredients:
2 quarts of Water
12 Pomegranate herbal tea bags
6 Mint-flavored herbal tea bags
2-3 tbsp Anise seeds or Star Anise
8 stalks fresh Spearmint (leaves removed)
4 Lemons, kneaded, sliced and juiced (saving 4 halves)
8 Cinnamon sticks
½ cup Honey
¼ cup Grenadine
Method:
Add the water to a saucepan and set on the heat.
Add the cinnamon sticks, the stalks of the spearmint, and the star anise (or
the anise seeds).
Add in the tea bags and bring the water to a boil.
Allow to steep on a gentle simmer for 4-5 minutes.
Remove from the heat and add in the honey and the freshly squeezed
lemon juice along with the 4 lemon halves to the tea.
Set it aside to cool.
When cooled you will need to strain it, then add the grenadine.
Serve chilled over ice.
73
No. 67 - Indian Ice Tea recipe
Ingredients:
300ml of Water
400ml Milk
12 tsp Sugar
15 Almonds
2 tsp Aniseed
2 tsp Poppy seeds
8 Cardamom pods
2 tsp Peppercorns
2 tsp Cumin seeds
4 tsp crushed Ice
Method:
Keeping the almonds separate, grind all of the spices together.
Grind the almonds separately.
Take a large bowl and place the ground spices in together with the water
and milk.
Mix well.
Strain through a cheesecloth to get a smooth liquid.
Serve chilled.
74
No. 68 - Pandan Ice Tea
Ingredients:
1 gallon water
5 Black tea bags
3-4 pieces Screwpine leaves (pandan)
2-3 cups Brown Sugar
Shaved ice
Method:
Place the water, tea bags and pandan leaves in a saucepan, place on
the heat and bring to a boil.
Simmer for about 5-8 minutes until aromatic.
Take off the heat and add the sugar.
Stir until the sugar dissolves, then strain the tea and leave it aside to cool.
To serve, place some shaved ice into the glasses, and pour tea over the
ice.
75
No. 69 - Loquat Iced Tea
Ingredients:
150g cold water
2 Assam tea bags
200g overripe Loquats or Nispero fruits
20g Honey
100g natural yoghurt
50g banana
Squeeze of lemon juice
Method:
Pour the cold water over the tea bags.
Place them in the refrigerator overnight to allow the tea to steep.
Wash the Loquats, cut them in half and de-stone them, then place them
in a freezer bag and freeze them.
When your tea has steeped overnight, take it out of the refrigerator and
strain the tea.
Place the tea along with the frozen loquats, yoghurt, bananas, honey and
lemon juice in a blender and blend until smooth.
Serve immediately.
76
No. 70 - Lebanese Iced Tea
Ingredients:
6 oz Basic Iced Tea (recipe No.1)
½ tsp of Rosewater
1 tsp raw Pine nuts
Method:
Prepare your iced tea first.
Fill a glass with ice, and pour the iced tea over it.
Add the rosewater to the glass, and stir.
Sprinkle with pine nuts, and serve.
77
No. 71 - Vietnamese Lemongrass Iced Tea
Ingredients:
4 cups of Water
4 Black tea bags
¼ cup chopped fresh Lemongrass tops (or 2 tbsp dried Lemongrass flakes)
Sugar to taste
Method:
Boil the water and pour over the tea bags and the lemongrass.
Allow to steep for 8-10 minutes.
Strain the tea and add the sugar to taste.
Serve chilled over ice.
78
No. 72 - Special Occasion Iced Blue Brew
Ingredients:
1¼ cups brewed Black tea
2½ cups fresh or frozen Blueberries
1 cup Vanilla ice cream
¼ cup Milk
¾ tsp ground Cinnamon
Method:
You will need to prepare your black tea first and set it aside to cool.
Combine all of the ingredients together in a blender and blend until
smooth.
Serve chilled over ice.
79
No. 73 - Lavender Lemon Iced Tea
Ingredients:
1 quart of Water
1 cup of Water
2 tbsp Black tea (or 4 tea bags)
2-4 sprigs of fresh Lavender leaves
1 Lemon (both the zest and the juice)
½ cup Sugar
1 quart of Ice Cubes
Method:
Boil the water and pour over the tea.
Allow to steep for 5 minutes, then strain the tea. Set aside for now.
Combine the sugar, lemon zest and lavender leaves together with 1 cup
of water in a small pan and simmer for 5 minutes.
Take off the heat and set aside to cool.
Place the ice cubes into a large pitcher, and add the lavender-lemon
water.
Pour the tea over this, along with the remaining lemon juice, lavender
leaves, and the lemon zest.
Put some extra slices of lemon for added taste if you want, then stir.
Serve chilled over ice.
Note: Allow this tea to sit for some before serving as the flavor of the tea
becomes stronger with time.
80
No. 74 - Twin Oaks Almond Tea
Ingredients:
1 gallon of Water (16 cups)
8 family-size cold brew Black tea bags
2 cups Sugar
1 cup of Water
2 tbsp Almond extract
Method:
In a saucepan add 1 cup of water and the sugar, and place on the heat.
Stir until the sugar is dissolved, bringing the water to a boil.
As soon as it starts to boil, remove the water from the heat and transfer it
to a large bowl instead.
Allow it to cool.
In another container, (bowl, pitcher etc.) add the gallon of water and the
cold brew tea bags and allow it to steep for 30 minutes.
Discard the tea bags and add the cooled sugar syrup and the almond
extract and stir.
Serve chilled over crushed ice.
81
No. 75 - Spiced Pineapple Iced Tea
Ingredients:
4 cups of Water
4 Black tea bags
2 cups Pineapple juice
1 tsp whole Cloves
2 sticks Cinnamon
1 Lemon, halved and sliced
Method:
Boil the water in a saucepan and add the tea bags.
Allow to steep for 5 minutes then remove the tea bags.
Add the cardamoms, cloves, and lemon, and heat gently, allowing it to
steep for 10 minutes.
Take off the heat and strain the tea.
Add the pineapple juice, stir well, and place in the refrigerator.
Serve chilled over ice.
82
No. 76 - Herbal Apple Iced Tea
Ingredients:
4 cups of Water
4 Lemon tea bags
4 Red Zinger tea bags
4 cups pure Apple juice
Method:
Bring the water to a boil and pour over the tea bags.
Allow to steep for 10 minutes before discarding the tea bags.
Add the apple juice and refrigerate.
Serve chilled over ice.
83
No. 77 - Basil Mint Tea
Ingredients:
4 quarts of water
10-12 Black tea bags
1½ cups Mint leaves
1½ cups Basil leaves
½ cup granulated Sugar
4 cups cold water
Method:
Add 2 quarts of water, the basil leaves, mint leaves and sugar into a
saucepan and bring to a boil.
Stir until the sugar is dissolved.
Keep on the heat until the mixture becomes like a syrup. Then take it off
the heat and set it aside.
Boil another 2 quarts of water and pour over tea.
Allow it to steep for at least 1 hour.
Discard the tea bags and pour the mint-basil syrup into the tea.
If desired add more sugar at this point.
Pour 4 cups of cold water into the tea and place in the refrigerator to chill
for about 1 hour.
Serve chilled over ice.
84
No. 78 - Rosy Iced Tea
Ingredients:
6 cups of Water
¼ cup Ceylon or Earl Grey Black tea leaves
2 cups Sugar
2 tbsp Rose Water
4-5 green Cardamom pods
Method:
Add the sugar to the 2 cups of water and bring to a boil stirring
occasionally.
Reduce the heat and simmer the sugar water until it becomes clear. This
should take about 5 minutes.
Take it off the stove and allow it to cool to room temperature.
Add the rose water to this, stir lightly and set aside.
Bring another 2 cups of water to a boil in another saucepan.
Remove from the heat and add the tea leaves and cardamom pods.
Allow the tea to steep for 5 minutes.
Strain the tea into a large pitcher, and add the remaining 2 cups of water.
Stir.
Serve chilled over ice, adding between 1-2 tbsp of the rosewater syrup
you made, to give the tea its sweetness.
85
No. 79 - Pineapple Cherry Iced Tea
Ingredients:
1 gallon of Water
6 tea bags of your choice (White, Green or Black tea)
1 cup of Sugar
6 cups of Pineapple juice
2 jars of Maraschino cherries (8 oz. each) (you only need the juice from
these)
Method:
Combine the water and the tea bags in a large saucepan and bring to a
boil.
Cover and steep on a gentle boil for 10 minutes.
Discard the tea bags.
Drain the juice from the cherry jars and add to the tea.
Add the sugar and pineapple juice to the tea and stir well until the sugar is
dissolved.
Serve chilled over ice.
Garnish with some of the maraschino cherries if you like.
86
No. 80 - A Creamy Iced Tea
Ingredients:
6 cups of Water
8 Black tea bags
1 cup Evaporated Milk
4 tbsp Sugar
4 tsp Cinnamon powder
4 tsp Cardamom powder
Crushed Ice
Method:
Bring the water to a boil and pour over the tea bags and cardamoms.
Allow to steep for 5 minutes before straining the tea.
Add the sugar and the cinnamon powder and stir until the sugar is
dissolved.
Set aside to cool.
To serve, put ice into each glass and pour tea over it, leaving the last
quarter of the glass empty.
To each glass add ¼ cup of evaporated milk (thereby filling the glass up),
and mix well.
87
No. 81 - Jamaica Iced Tea
Ingredients:
4 cups Water
½ cup dried Hibiscus flowers
½ cup Sugar
3 cups of Water
More sugar to taste
1 lime, thinly sliced
Method:
Bring 4 cups of water to a boil and remove from the heat.
Add the sugar and the dried hibiscus flowers to the water, cover tightly
and allow to steep for 10 minutes. Stir occasionally to help dissolve the
sugar.
Take a pitcher and strain the tea into it.
Add the remaining 3 cups of water to this tea mixture and stir. Add more
sugar if desired.
Serve chilled over ice, and garnish with lime slices.
88
No. 82 - Fruit Tea Punch
Ingredients:
1½ cups strong Black tea
1 cup Honey
1 cup Orange juice
½ cup fresh Lemon juice
1 cup Fresh Fruit of your choice, crushed
1 pint Ginger Ale
Method:
You will first need to prepare and set aside 1½ cups of strong black tea to
cool.
When the black tea has cooled, take all the ingredients (except the
Ginger Ale) and mix together.
To serve, add crushed ice to a glass. Top up a quarter of the glass with the
ginger ale, then add in the tea.
If the tea is too strong for your tastes, you can add more ginger ale to the
tea to dilute it a little bit.
89
No. 83 - Cinnamon Apple Iced Tea
Ingredients:
3 cups Water
6 Apple tea bags
2 sticks Cinnamon
3 tbsp Sugar
1 cup Grape juice
2 tsp Lemon juice
Club soda, chilled
Method:
Boil 1½ cups of water and pour over tea bags. Add cinnamon to the
brewing tea.
Allow to steep for 5 minutes, before straining the tea.
Add the sugar to the tea, stir until the sugar is dissolved and set aside to
cool.
Next, take a pitcher and combine the now-cooled tea, the grape juice
and the lemon juice. Add the remaining water and mix well.
To serve, fill glasses with ice, add a splash of club soda to each glass and
pour in the tea.
Garnish with lemon slices and cinnamon sticks if desired.
90
No. 84 - Spiced Apple Tea
Ingredients:
3 cups Water
6 Black tea bags
⅓ cup Honey
3 cups Apple juice or cider
¼ tsp ground Allspice
Method:
Boil water in a saucepan and add the tea bags.
Reduce the heat to low and allow the tea to steep for 15 minutes.
Remove the tea bags, and add the apple juice, honey, and allspice to
the tea.
Simmer gently for about 1-2 minutes, then remove from the heat.
Place in the refrigerator to chill, and serve over ice.
91
No. 85 - Thai Chai Iced Slush
Ingredients:
California Chai made with 3 tea bags
16 oz Water
8 to 12 Ice Cubes
4 oz Milk
2 oz Almond Syrup
2 oz Coconut Syrup
1 oz Passionfruit Syrup
1 oz Half-and-half
Method:
You will first need to prepare the California chai according to the
directions on the packaging and leave it to cool.
Place all the ingredients in a blender.
Blend in short bursts until the ice is crushed. Remember not to blend until
the ice melts. You want to make a ice tea slush, not a liquid ice tea.
Pour / spoon into glasses and serve.
92
No. 86 - Melon Iced Tea
Ingredients:
1½ quarts Water
3 Black tea bags
Sugar to taste
1 ripe Watermelon
Method:
Slice the watermelon in half, lengthwise.
If you have a melon-baller use this to scoop out the flesh of the
watermelon, otherwise use a normal spoon.
Take half of your scooped-out melon pieces and place in a freezer-proof
bowl (covered tightly). Freeze for about 1½ - 2 hours.
Set aside the remainder of the scooped out watermelon and start making
your tea.
Boil the water and pour over the tea bags.
Allow to steep for 4-5 minutes, before removing the tea bags.
Add sugar to taste. Set aside to cool, then refrigerate.
To serve, add a few frozen melon ball scoops to a glass and pour the
chilled tea over it. Garnish with a few scoops of non-frozen watermelon.
93
No. 87 - Apricot Orange Tea
Ingredients:
1 cup Water
2 tsp loose Black tea (or 1 Black tea bag)
2½ cups Apricot Nectar
1 cup Orange juice
1 tbsp Sugar
1 tsp ground Cinnamon
4 Lemon slices
12 whole Cloves
Method:
Combine the water, sugar, orange juice, apricot nectar and cinnamon in
a saucepan.
Take the lemon slices and insert 2 cloves into each slice. Add this to the
saucepan as well.
Place the pan on the heat and bring to a boil, then reduce the heat.
Simmer for 5 minutes, making sure to cover the saucepan.
Add the tea (bag or loose leaf) and take off the heat.
Allow to steep for 4-5 minutes, before straining the tea.
Chill for an hour or two, and serve over crushed ice.
94
No. 88 - Oriental Beauty Iced Tea
Ingredients:
1 liter Water
10g loose leaf Oolong tea
Ice Cubes
Lemon or Lime slices
Method:
Bring the water to just below a boil (or alternatively, you can boil the
water and then set aside to cool to just below boiling temperature).
Pour the boiled water over the oolong tea and allow it to steep for about
6-8 minutes.
Set this aside and allow it to cool to room temperature.
Fill a pitcher with ice cubes, and pour the cooled tea over it.
Add slices of lemon or lime to give it a gentle zing, and serve immediately.
Did you know: Oolong tea leaves can be used to prepare tea more than
once – in fact they can be used between 5-6 times so don’t throw your
tea leaves away after you use them the first time!
95
No. 89 - Lemon and Green Tea Granita
Ingredients:
500 ml of Water
15g loose leaf Green tea (or 1 tea bag)
50g sugar
1 Lemon (juice and rind)
Method:
Heat water to just below boiling point.
Place the tea leaves in a suitable container and pour the water over it.
Add the sugar and the lemon juice and allow it to steep for 5 minutes.
Strain the tea, then fill into ice cube trays.
Place in the freezer for about 30 minutes to one hour until the tea
becomes frozen.
To make the granita, you will need to take the frozen cubes of tea out
and place in a blender.
Blend until you get a slush-like consistency and serve immediately.
Garnish with a twist of lemon rind.
96
No. 90 - Hibiscus-Honey Iced Tea
Ingredients:
5 cups Water
6 Hibiscus tea bags
½ cup Honey
3 cups Water
1 cup fresh Lime juice
Method:
Bring water to a boil.
Combine the tea bags and honey in a pitcher and pour the boiling water
over it.
Allow it to steep for 10 minutes, before discarding the tea bags.
Add the lime juice and the remaining 3 cups of water, and stir well.
Serve chilled over ice.
97
No. 91 - Ginger Ale Iced Tea
Ingredients:
1 liter Basic Iced Tea (recipe No.1)
Juice of one Lemon
2 liters chilled Ginger Ale
Ice Cubes
Method:
You will first need to prepare the basic iced tea and set it aside to cool.
Take a large pitcher and combine the iced tea with the lemon juice, and
mix well.
Before serving, add the ginger ale to the tea, and pour over ice.
Peel and thinly slice a piece of ginger and add as a garnish.
98
No. 92 - Lemonade-Mint Iced Tea
Ingredients:
1 liter Basic Iced Tea (recipe No.1)
5g fresh Mint leaves, crushed
2 liters Water
200g White Sugar
6 oz frozen Lemonade concentrate, thawed
Method:
Prepare the basic iced tea recipe first, but don’t allow it to cool.
Add in the sugar, and the crushed mint leaves.
Stir until the sugar dissolves and allow it to stand for 15 minutes.
Take a large pitcher and add the tea, along with the water and the
lemonade concentrate.
Stir well until the lemonade has dissolved.
Serve chilled over ice. You can leave in the mint leaves as a garnish if you
like.
99
No. 93 - Sweet Lime Iced Tea
Ingredients:
3 quarts Water
6 Black tea bags
300g White Sugar
The juice of 4 Limes
Method:
Boil the water and pour over the tea bags.
Allow the tea to steep for 45 minutes, before removing the tea bags.
Add the sugar and the lime juice and stir until the sugar has dissolved.
Serve chilled over ice.
100
No. 94 - Anytime Iced Tea
Ingredients:
2 liters Water
4 Irish Breakfast tea bags
120 ml honey
500ml Milk
Method:
Bring the water to a boil and pour over the tea bags.
Allow it to steep for 30 minutes before removing the tea bags.
Add the honey (use more, or less honey, depending on how sweet you
like it), and stir until dissolved.
Place in refrigerator to cool.
Add milk just before serving.
101
No. 95 - Lemon Berry Cooler
Ingredients:
1 cup Blackberry tea
1 cup Lemonade
Splash of Club Soda
Ice cubes
Method:
Prepare the blackberry tea according to package instructions.
Combine the blackberry tea and the lemonade and mix well.
To serve, fill a glass with ice, add a splash of club soda and pour the tea.
Add a lemon slice for taste and to garnish.
102
No. 96 - Peachy Green Rose Tea
Ingredients:
2 cups Green Tea
6 oz Peach nectar
1 oz Rose syrup
Sprig of fresh Mint leaves
Method:
Prepare green tea in the normal method.
Add the peach nectar and the rose syrup and stir well.
Serve chilled over ice, and garnish with some fresh Mint leaves.
103
No. 97 - Mango Soda Iced Tea
Ingredients:
2 cups Black tea
6 oz Mango nectar
1 tsp Vanilla essence
1 cup Seltzer
Splash of Lemonade
Honey to taste
Method:
Prepare the black tea as you would normally.
Add in the mango nectar, vanilla essence, and seltzer. Add honey only if
you desire.
Mix well together, and add in a splash of lemonade.
Serve chilled over ice.
104
No. 98 - Vanilla Mint Iced Tea
Ingredients:
2 cups Green Tea
¼ cup fresh Mint leaves
1 oz Vanilla Syrup
Method:
Prepare green tea in the normal manner, but add the mint leaves as well
to steep along with the green tea.
Strain the tea and add in the vanilla. Stir well.
Serve chilled over ice.
105
No. 99 - Summer Iced Tea Storm
Ingredients:
1 cup Earl Grey tea
1 tsp dried Lavender flowers
1 cup Milk
1 oz Vanilla syrup
Method:
Prepare the Earl Grey tea according to package instructions.
Add the dried Lavender to the tea while it is steeping.
Strain the tea, and mix the Earl Grey tea with the milk and the vanilla
syrup.
Serve chilled over ice. Garnish with a sprig of lavender if you desire.
106
No. 100 - Mint Chocolate Chip Iced Tea
Ingredients:
1 cup Licorice-Peppermint tea
1 tbsp Chocolate Extract
Method:
Prepare the Licorice-Peppermint tea according to package instructions.
Set aside to cool, then add in the chocolate extract.
Stir well to dissolve the chocolate extract.
Serve chilled over ice.
107
No. 101 - Orange Chai Iced Tea
Ingredients:
1 quart Water
8 Black tea bags
1 quart Milk
⅓ cup Brown sugar (firmly packed)
2 tbsp grated Orange peel
2 tbsp Vanilla extract
Method:
Combine the water, milk, orange peel and brown sugar in a saucepan
and place over heat. Stir occasionally to dissolve the sugar.
Bring to a boil, then add in the tea bags and the vanilla essence.
Reduce the heat and simmer gently for 2 minutes.
Remove from the heat allow it to steep for a further 10 minutes.
Strain the tea, and refrigerate.
Serve chilled over ice. Garnish with a twist of Orange peel for added
color.
108
Index
Anise Iced Tea, 23
Anytime Iced Tea, 100
Apple and Honey Iced Tea, 7
Apple Iced Tea, 24
Apricot Iced Tea, 58
Apricot Orange Tea, 93
Bael Fruit Iced Tea, 60
Basic Iced Tea, 6
Basic Iced Tea recipe, 6
Basil Mint Tea, 83
Black Cherry Iced Tea, 26
Blackberry Southern Iced Tea, 25
Blackcurrant Iced Tea, 54
Blueberry-Lemon Iced Tea, 61
Boston Iced Tea, 8
Bramble Berry Tea, 9
Bubble Tea, 27
Carambola Iced Tea, 67
Chrysanthemum Quencher, 33
Cinnamon Apple Iced Tea, 89
Clove Iced Tea, 68
Cooling Rhubarb Iced Tea, 50
Cranberry Iced Tea, 29
Cranberry Orange Iced Tea, 10
Creamy Iced Tea, 86
Creamy Spiced Iced Tea, 47
Cucumber MInt Iced Tea, 63
Fruit Tea Punch, 88
Fruit Tea Slush Mix, 30
Fruity Iced Tea Cooler, 31
Ginger Ale Iced Tea, 97
Ginger Iced Tea, 11
Grapefruit & Lemon Iced Tea, 65
Greek Island Iced Tea, 72
Herbal Apple Iced Tea, 82
Herbal Iced Tea, 22
Hibiscus Honey Iced Tea, 96
Hibiscus Iced Tea, 32
Honey Citrus Iced Tea, 34
Honey Strawberry Tea Cooler, 35
Iced Peppermint Tea, 44
Iced Tea Syrup Concentrate, 52
Indian Iced Tea, 73
Jamaica Iced Tea, 87
Lavender Lemon Iced Tea, 79
Lavender Mint Tea, 37
Lebanese Iced Tea, 76
Lemon & Green Tea Granita, 95
Lemon Almond Iced Tea, 12
Lemon Berry Cooler, 101
Lemon, Ginger, & Lavender Iced
Tea, 40
Lemonade Tea, 38
Lemonade-Mint Iced Tea, 98
Lemon-Pineapple Tea Slush, 39
Licorice-Mint Iced Tea, 41
Lime & White Grape Iced Green
Tea, 59
Lime Mint Iced Tea, 13
Loquat Iced Tea, 75
Mango Iced Tea, 42
Mango Soda Iced Tea, 103
Melon Iced Tea, 92
Mint Chocolate Chip Iced Tea,
106
Mint Iced Tea, 43
Mint Tamarind Iced Sun Tea, 66
Orange Chai Iced Tea, 107
Orange Mint Tea, 21
Oriental Beauty Iced Tea, 94
Pandan Iced Tea, 74
Peach Iced Tea, 14
Peachy Green Rose Tea, 102
Pearl Milk Tea, 70
Pimentos Iced Tea, 57
Pineapple Cherry Iced Tea, 85
Pineapple Iced Tea, 45
Pink Lavender Tea Lemonade, 36
Raspberry Honey Iced Tea, 15
Raspberry-Lemon Iced Tea, 48
Refreshing Chamomile Iced Tea,
28
Rooibos Iced Tea, 56
Rose Oolong Tea, 69
109
Rosy Iced Tea, 84
Saigon Iced Tea, 16
Southern Sweet Tea, 51
Sparkling Jasmine Iced Tea, 17
Special Occasion Iced Blue Brew,
78
Spiced Apple Tea, 90
Spiced Fruit Iced Tea, 46
Spiced Maple Iced Tea, 19
Spiced Pineapple Iced Tea, 81
Spicy Ginseng Iced Tea, 64
Strawberry Tea Smoothie, 18
Summer Iced Tea Storm, 105
Sweet Lime Iced Tea, 99
Thai Chai Iced Slush, 91
Thai Coconut Iced Tea, 62
Thai Iced Tea, 20
Thai Iced Tea (with Star Anise), 55
Twin Oaks Almond Tea, 80
Vanilla Mint Iced Tea, 104
Vanilla Nectarine Iced Tea, 71
Vietnamese Lemongrass Iced
Tea, 77
Watermelon-Strawberry Tea Slush,
53