Did you know June was National Iced Tea Month? It sure was. Did you miss it?
We almost did.
But the thing about iced tea is that it’s good all summer long.
Even if you don’t generally don’t enjoy tea, most people enjoy a nice cold glass of iced tea. It’s a good way to cool down during the summer and also feel refreshed during the cooler months.
But if you get tired of just drinking plain iced tea (the tea lover in us says “why would you?!”) we’ve gathered a few recipes for flavor-infused iced teas. So drink up fellow tea lovers!
Nectarine & Basil Iced Tea
Yield: 8 Cups
4 bags of black tea
4 nectarines, sliced
1/3 cup sugar
5-6 basil leaves
9 cups water
- Boil 8 cups of water and then steep the tea bags for 5 minutes. Discard the tea bags.
- While the tea is steeping, boil 1 cup water with nectarine slices and sugar. Reserve 1/4 of nectarine slices for garnishment.
- Simmer nectarine mixture for 10 minutes and then turn off the heat.
- Add basil leaves to nectarine mixture, let marinate for 5 minutes, and then discard the leaves.
- Pour nectarine mixture into the tea and stir slightly.
- Chill and serve with ice and nectarine slices.
Frosty Raspberry Iced Tea
Yield: 20 Servings
4 cups water
1 (1/4 inch) slice ginger root
3 tea bags
1 (12 oz) can frozen concentrated raspberry juice blend, thawed
10 cups lemon-lime soda
- Combine water, ginger root and tea bags into a 1 quart clear jar and set in sun for 2-3 hours to make sun tea.
- Remove and discard tea bags and ginger root.
- In a 2 quart (non-metal) freezable container combine tea, raspberry juice concentrate and 2 cups of lemon-lime soda.
- Cover container and freeze for at least 8 hours (or until icy). Stir mixture at least twice while mixture is solidifying.
- To serve, scoop out about 1/2 cup frozen tea mixture into a glass and add 1/2 cup chilled lemon-lime soda. Stir gently.
Pineapple Iced Tea
Yield: 2 quarts
2 tbsp unsweetened instant iced tea
1 cup sugar
1 cup hot water
4 cups cold water
4 cups unsweetened pineapple juice, chilled
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup fresh orange juice
- Combine tea, sugar and hot water and stir until sugar dissolves.
- Add pineapple juice, cold water, lemon juice, lime juice and orange juice.
- Mix well and chill.
- Serve over ice and garnish with fruit and/or mint.
Peaches ‘N’ Cream Iced Tea
Yield: 2 quarts
1 quart water
2-3 peach-flavored black tea bags
1 cup light brown sugar
1 cup cold water
1/2 cup Half & Half
fresh peach slices
natural brown sugar crystals for rimming glasses
- Bring 1 quart of water to a boil and turn off the heat.
- Add tea bags and let steep for 5-7 minutes.
- Add 1 cup brown sugar and stir until dissolved.
- Combine remaining cold water and stir well.
- Serve in glasses rimmed in browns sugar crystals and fresh peach slices.
- Add Half & Half into each glass equally.
Herbal Sun Tea
Yield: 2 quarts
2 tbsp loose rooibus tea
2 tbsp dried lemon verbena or dried mint
2 quarts cold water
honey or sugar, to taste
- Place loose tea and lemon verbena (or mint) on a square of cheesecloth and tie into a bundle with kitchen twine.
- Place tea bag in a large, clear glass jar and add the water.
- Cover and steep in direct sunlight for 2 hours.
- Strain tea and discard solids.
- Stir in honey or sugar to taste.
- Serve immediately and store remainders for up to 3 days in refrigerator.