Ice Tea: 3 Different Ways

TEA BASE
1. Boil in 2C fresh or bottled water for 10 minutes: 2 family size or 4-6 standard bags
(or loose equivalent)
2. Remove bags
(don’t squeeze – that causes bitterness).
3. To serve, stir in sweetener while hot so it will dissolve.







*Added notes:
• Don’t oversteep or will draw out the tannins and cause bitterness. If this happens, add a pinch of soda to soften the taste.
• Freeze tea in ice cubes – when added, they won’t dilute the tea. Can add berries to the ice cubes.

Sweet Syrup:
1. Boil 2 C water
2. Add 4 C sugar, stir until dissolved and thickened.
3. Cool to room temperature, then put in refrigerator (cloudiness can occur if put in fridge right away).
4. Store in tightly sealed, glass jars or use at once.


ICED TEA, 3 WAYS

Sun Tea:
Mellower taste because it takes 140 degrees+ to leach out the
bitter tannins.
Not as strong as regular tea but because of this, it is good with herbal additions such as mint, chamomile and lemon verbena.
1. Fill 2 quart glass container with fresh or bottled water.
2. Add 4-6 bags and cover.
3. Place in sunny spot 3-5 hours.
4. Remove and refrigerate when desired strength reached (determined by taste or color).

Arnold Palmer’s Favorite Tea:
½ lemonade
½ sweet or unsweetened iced tea

Variation on Arnold Palmer’s Favorite Tea:
½ limeade
½ sweet or unsweetened iced tea
optional shot of tequila

Southern Sweet Tea:
1. Boil and turn off: 4 C water
2. Add: 8-10 reg bags (or 3 family size) of orange pekoe tea (Lipton or Luzianne) pinch of baking soda
3. Add ½-1+ C simple syrup
4. Pour into 1 gallon glass container and fill to top with water.