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More Iced Tea Ideas

by on May 24th, 2010

Iced Tea Recipes

Left to right: Classic Ice Tea, Zesty Moroccan, Jasmine Honey

Jennifer’s post and recipes yesterday got me thinking. Here are three of my own iced tea recipes.

 

The Classic Iced Tea

The Classic Iced Tea

The Classic

This is the all time classic iced tea – black tea, honey and lemon. I’ve been experimenting with rose petals recently (watch this space) so I also added a few of them to the brew which added a lovely floral aroma.

Ingredients:
4g Keemun Hao Ya
2g Bai Lin Gong Fu
4tsp of clear honey (I used Wildflower honey from Littleover Apiary)
Freshly squeezed lemon juice
Lots of ice

Directions: Infuse the tea, honey and rose petals with near boiling water in a glass jug for 4 minutes. Strain into another jug and add ice. Refrigerate for at least an hour and then serve over ice.

 

Jasmine Honeypot Iced Tea

Jasmine Honey

Jasmine Honey

I have used a much larger quantity of Jasmine Pearls than I would normally use when making a hot drink as I didn’t want the jasmine flavour to be overpowered by either the lemon or the honey.

Ingredients:
10g Jasmine Pearls Tea
1 litre of good quality Mineral Water (I used Highland Spring)
2tsp of clear honey (I used Wildflower honey from Littleover Apiary)
3tbsp of freshley squeezed lemon juice
Lots of ice

Directions:  Add the Jasmine Pearls and the honey to a glass jug and pour in the water heated to 70°C (shrimp eyes). Leave to infuse for 4 mins and then strain the liquid into another jug. Add 10 or ice cubes and refrigerate for at least an hour. Serve over ice with a slice of lemon.

 

Iced Tea Pouchong and Mint

Zesty Moroccan Iced Tea

Zesty Moroccan

Fresh green tea with refreshing peppermint and zesty lime make the perfect iced tea to cool down with. I made this tea using a cold brew technique, this results in a smoother more subtle infusion and has a slightly sweeter finish.

Ingredients:
10g of Moroccan Mint (Gunpowder Green tea with spearmint and peppermint)
1 litre of good quality Mineral Water (I used Highland Spring)
Sliced lime
Lots of ice

Directions: add the tea and water to a glass jug and refrigerate for at least 2 hours but preferably 3-4 hours. Strain off the liquid into another jug and add the ice cubes and the sliced lime. Serve over ice.

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