Thursday, June 11, 2009
Thrifty Thursday-Make it yourself Iced Teas
It's Iced Tea Time!
Here are some fresh alternatives for different flavored Iced Teas.
Peach Basil Iced Tea:
3 orange pekoe tea bags
1 cup of basil leaves
4 cups water
1 can of peaches
Steep the water and the tea bags for about an 5-10 minutes. Strain and chill. In a sauce pan, drain the juice from the can of peaches, add 1 & 1/4 cups of water and about 3/4 cup of sugar. Bring to a boil while stirring. Make sure sugar is completely dissolved. Once sugar is dissolved, remove from heat, put on lid and let cool (this syrup can be made ahead of time and stored in fridge for a good 2 weeks).
Once cooled add to the cooled tea mixture. Stir. I like to put a slice or 2 of the canned peaches in the bottom of a tall glass then ice and then pour in tea. Another idea is to cut peaches into chunks, add them into ice cube trays, fill with a little of the tea mixture and freeze and then use those ice cubes in the drink.
The following 2 recipes come from TeaTisane and I have not tried them yet, but plan to. They just looked good (or interesting...baking soda?).
Raspberry Iced Tea Recipe
* 4 quarts water
* 1 1/2 cups sugar
* 1 (12 ounce) package frozen unsweetened raspberries
* 10 individual tea bags
* 1/4 cup lemon juice
How to make :
1 In a large kettle or Dutch oven, bring water and sugar to a boil. Remove from the heat; stir until sugar is dissolved.
Add the raspberries, tea bags and lemon juice. Cover and steep for 3 minutes. Strain; discard berries and tea bags.
2 Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over
Baking Soda Iced Tea Recipe
6 regular-size tea bags (”You can use Orange Pekoe, Oolong, green tea, Lipton — pick your favorite.”)
1/8 teaspoon baking soda (a good pinch)
2 cups boiling water
6 cups cold water
Granulated sugar or other sweetener to taste (optional)
1. In a glass measuring cup or ceramic teapot large enough to accommodate the boiling water, place the tea bags and baking soda. Pour the boiling water over the tea bags. Cover and let steep for 15 minutes.
2. Remove the tea bags, being careful not to squeeze them (squeezing the bags will add bitterness).
3. Pour the concentrate into a two-quart pitcher and add the cold water. Sweeten, if desired. (Some Southerners put in as much as 1 1/2 cups of sugar.)
4. Let cool, then chill and serve over ice.
Makes two quarts.
Hints : Tea will become cloudy if refrigerated while still warm. Add a little boiling water to clear up the cloudiness.
The tannins in tea also cause cloudiness when the tea is brewed in hard water. If you know you have minerals in your water, use bottled or filtered water.
Apple Honey Iced Tea
3 cups water, boiling
4 tea bags
1/3 cup honey
3 cups apple juice
Steep tea bags in hot water for 5 minutes. Strain out tea bags, and stir in honey and juice. Mix until honey is dissolved. Chill and serve over ice.
Maple Spiced Iced Tea
(note: the original recipe called for green tea but, when I made it, it came out too weak for me to support the other flavors. So, I used half green tea and half regular tea and it worked better for me)
6 tea bags 9half green tea/half your favorite tea)
1 TBS fennel (will give it a slight anise flavor)
1/4 cup of maple syrup
Steep tea and fennel for about 5-10 minutes. Strain tea. Add maple syrup to tea and stir until syrup is completely dissolved. Chill.
Lemon Almond Sparkling Iced Tea
4 cups boiling water
10 tea bags (I like a dark tea for this)
2 lemons, sliced thinly
1 cup of sugar
1 tsp almond extract
2 tsp vanilla extract
1 2 liter of Sprite (7-up, Squirt, or any other lemon type of soda)
Brew tea and let steep for 10 minutes. In a pitcher, add lemons (slightly squeeze each slice as you put them into the pitcher), sugar and tea. Stir until sugar is dissolved.
If you are going to serve this tea right away, stir in the rest of the ingredients. If not, hold off on the extracts & soda until ready to serve.
This is just a small sampling of recipes for Iced Tea. There are tons of different combos to try. Just let your imagination go crazy and whip up some flavorful, refreshing iced teas to enjoy on those hot days!
** I generally use Splenda instead of sugar for my teas. I am growing Stevia for the first time and am excited to try making simple syrups from it instead of sugar as well.
For more "Thrifty Thursday" ideas, hop over to Amanda's Cookin'
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