Lemon Verbena Iced Tea

Ingredients

1/2 cup sugar
1/2 cup water
1 cup lemon verbena leaves
4 cups ice
6 cups brewed tea, chilled

Mint leaves (optional)
Lemon wedges (optional)

Instructions



Combine sugar and water in a small saucepan;
bring to a boil. Cook 1 minute or until sugar dissolves. Cool sugar syrup completely.
Cook lemon verbena leaves in boiling water 1 minute. Drain and plunge into ice water; drain.

Combine sugar syrup and verbena leaves in a blender; process until smooth. Cover and chill overnight. Strain sugar syrup through a fine sieve into a bowl. Place 2/3 cup ice into each of 6 tall glasses; add 1 cup brewed tea and 2 tablespoons sugar syrup to each serving, stirring to combine. Garnish with mint leaves and lemon wedges, if desired.

Sage Tea

Ingredients

1 tablespoon fresh sage leaves or 1 teaspoon dried sage
1 cup water
1 wedge lemon (optional)
honey, to sweeten (optional)

Instructions

Bring water to a boil. Remove from heat and put sage in the water. Let steep for about 3-5 minutes. (no more) Strain, pour in cup, add lemon and honey, if desired, and drink. You may drink this hot or cold.

Iced Mint Tea

Ingredients

12 bags single serving tea (caffinated or decafe)
2 quarts boiling water
10 sprigs mint
1 cup sugar (or to taste)
2 lemons, sliced

Instructions

In large tea pot (or two small tea pots) pour boiling water over tea bags and mint and allow to steep for 20 minutes.




Place sugar in 2 -quart pitcher (that will tolerate some heat). Pour freshly brewed tea (minus mint and tea bags) into sugar and stir until sugar is dissolved.

Place in refrigerator until ready to serve. To serve, pour into tall glasses over ice.
Serve with lemon slices.

Lemon Verbena Herb Tea

Ingredients

1 cup lemon verbena
3 leaves spearmint
1 quart boiling water

Instructions

Put herbs in a teapot and add boiling water. Let
steep 3 minutes before serving.

Herbal Tea

Ingredients

1/2 teaspoon loose green tea leaves
1 teaspoon rosemary
1/8 teaspoon nutmeg
honey (optional)
8 ounces water

Instructions

Add to infuser and steep for 5-7 minutes.
Sweeten with honey if desired.

Sweet Moroccan Mint Tea

Ingredients

2 tablespoons chinese green tea
5 cups boiling water
1 bunch fresh mint
1/4 to 1 cup sugar, or to taste

Instructions
Place tea in teapot. Pour in boiling water. Cover and steep 2 to 3 minutes.

Wash mint under running water and add to pot. Steep for 3 to 5 minutes. Add sugar. Serve in small glasses or tea cups.

Frozen Iced Tea

Ingredients

4 scoops orange sorbet
2 cup(s) strong brewed black tea, at room temperature

Directions

In blender, combine sorbet and tea and blend until mixture is smooth. Pour into 4 glasses.

Lemon Ice Tea Mix

Ingredients:
7-1/2 cups sugar
2 cups unsweetened instant tea
5 envelopes (.23 ounce each) unsweetened lemonade soft drink mix
ADDITIONAL INGREDIENTS:
1 cup warm water
Cold water
Directions:
In a large bowl, combine the sugar, tea and drink mix. Divide into five equal batches; store in airtight containers in a cool dry place for up to 6 months. Yield: 5 batches (8-1/2 cups total).
To prepare tea: Dissolve about 1-2/3 cups tea mix in 1 cup warm water. Place in a gallon container. Add cold water to measure 1 gallon. Cover and refrigerate. Yield: about 16 (1-cup) servings per batch.

Russian Tea

Ingredients:
2 cups orange breakfast drink mix
2 cups sugar
1 cup unsweetened instant tea
1 envelope (.23 ounce) unsweetened lemonade soft drink mix
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/3 cup red-hot candies
ADDITIONAL INGREDIENT (for each serving):
1 cup boiling water
Directions:
In a bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: About 4-1/4 cups. To prepare hot tea: Place 2 teaspoons tea mix in a mug; stir in boiling water until mix is dissolved. Yield: 1 serving.

Spiced Tea Mix Recipe

Ingredients:
1 jar (21.1 ounces) orange breakfast drink mix
1 jar (6 ounces) sugar-free instant lemon ice tea mix
2/3 cup sweetened lemonade drink mix
2 teaspoons ground cinnamon
1 teaspoon ground cloves
ADDITIONAL INGREDIENTS FOR HOT SPICE TEA:
1 cup boiling water
ADDITIONAL INGREDIENTS FOR HOT SPICED PUNCH:
2 quarts apple juice or cider
1-1/2 cups cranberry juice
3 cinnamon sticks (3-1/2 inches)
Directions:
In an airtight container, combine the first five ingredients. Store in a cool dry place for up to 6 months. Yield: about 7-1/2 cups total.
To prepare tea: Dissolve about 1 tablespoon tea mix in boiling water; stir well. Yield: 1 serving.
To prepare punch: In a 3-qt. slow cooker, combine the juices, 1/4 to 1/3 cup tea mix and cinnamon sticks. Cover and cook on low for 4 hours. Yield: about 12 servings (6 ounces each). Yield: 1 serving.

Friendship Tea Mix

Ingredients:
1 jar (21.1 ounces) orange breakfast drink mix
1 cup sugar
1/2 cup sweetened lemonade drink mix
1/2 cup unsweetened instant tea
1 package (3 ounces) apricot gelatin
2-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
ADDITIONAL INGREDIENTS:
1 cup boiling water
Directions:
In a bowl, combine the first seven ingredients; mix well. Store in an airtight container in a cool dry place for up to 6 months. Yield: 50 batches (about 5 cups total).
To prepare 1 cup of tea: Dissolve 4-1/2 teaspoons tea mix in boiling water; stir well. Yield: 1 serving.

CLOVER TEA BLEND

2c. clover blossoms

2 thin sticks cinnamon, bruised

1tsp. grated dried orange rind

Steep for 5 minutes or until able to drink if you want it hot or chill. Which ever you prefer.

Aniseed Drink (egyptian tea)

For each cup:


3/4 c. water
1 tsp. aniseeds
2 tsp. sugar or honey to taste


Boil ingredients together for 2 minutes. Pour through a tea strainer into serving cups.

Afternoon Zest

one orange pekoe tea bag

hot water

orange juice

ice

lime slices

perk the tea as usual add in orange juice and lime slices...serve iced

Almond Tea

Ingredients:
•4 cups hot water
•1/2 cup sugar
•2 tablespoons instant tea
•1 tablespoon lemon juice
•3/4 to 1 teaspoon almond extract
•1/4 teaspoon vanilla extract
Directions:
In a large saucepan, bring the water and sugar to a boil; cook and stir until sugar is dissolved. Remove from the heat; stir in the tea, lemon juice and extracts. Yield: 4-5 servings.

Almond Tea

Ingredients:

4 Tea bags your favorite tea

1/2 tsp Lemon zest, finely grated

4 cups Boiling water

1/2 cup Sugar

2 tbs Lemon juice

1 tsp Almond extract

1/4 tsp Vanilla

Method:

Steep tea and lemon rind in boiling water for about 5 minutes. Stir in sugar, lemon juice, almond and vanilla. Serve hot

Black Saffron Tea

Ingredients:

4 bags Golden Green tea

6 Green cardamons

4 tsp Sugar

1/2 tsp Saffron threads

4 cups Water

4 bags Golden Green Tea Black

Method:

Add the cardamon, sugar and saffron to the water and bring to a boil. Simmer until reduced by half. Bring to a boil again, add tea bags and steep for 8 minutes. Strain out tea and spices. Serve hot.

Cranberry Iced Tea Cooler

2 quarts CRAN-AID Iced Tea
1 can (6 oz.) frozen cranberry concentrate, partially thawed and undiluted
1 cup orange juice
¼ cup sugar
Method:

ICED TEA: Place 4 CRAN-AID tea bags in a glass or porcelain container. Pour 2 quarts boiling water over tea bags and steep 7 to 10 minutes. Squeeze and remove tea bags, allow tea to cool.

In large pitcher, combine the cranberry and orange juice. Stir until both are well mixed. Then pour in the ice tea. Add the sugar and mix until you dissolve the sugar. Cover and place in refrigerator to chill about 1 hour. Serve in ice-filled glasses.

Spice Tea

4 bags of your favorite tea
1/2 cup (4 oz) sugar
1 cup (8 floz) water
1 stick cinnammon
6 whole cloves
3 cardamom pods (optional)
2 tbsp tea leaves
4 cups (32 floz) boiling water
juice of 1 large lemon and 2 oranges
ice cubes
iced water or soda water (club soda) to taste
orange and lemon slices to decorate
Method:

1. Boil the sugar, water and spices for 5 mins, then remove from heat. Put the tea bags in a large pot and pour the boiling water over, leave for 5 mins.

2. Strain into large bowl, add the strained syrup and leave to cool. Stir in the strained lemon and orange juice, then add ice cubes and dilute with iced water or club soda to taste. Decorate with slices of orange or lemon.

Thai Iced Chai

Gurana or California Chai made with 3 bags.
16oz Water
8 to 12 ice cubes
1 oz Dalf & half
4 oz Milk
2oz Almond Syrup
2 oz Coconut Syrup
1 oz Passionfruit Syrup
Method:

In a blender combine above ingredients. Blend in bursts on high till all the ice is chopped fine and the mix is even. Pour into tall glasses and garnish each with a cinnamon stick.