GINGER & HONEY ICED TEA
Ingredients:
3 cups water
2 family-size tea bags
1/2 cup honey
1 tablespoon grated fresh ginger
7 cups cold water
lemon slices (for garnish)
Bring 3 cups water to a boil; add tea bags. Boil 1 minute; remove from heat. Cover and steep 10 minutes. Stir in honey and ginger. Pour into a 1-gallon container, and add 7 cups cold water. Serve over ice. Garnish with lemon slices, if desired.
PINEAPPLE & BASIL ICED TEA
Ingredients:
2 cups chopped fresh pineapple
1 cup honey
4 cups water
8 regular-size black tea bags
1/4 cup chopped fresh basil
6 cups cold water
Bring chopped fresh pineapple, honey, and 1 cup water to a boil in a saucepan. Reduce heat to low; simmer, 10 minutes. Cool slightly; process in a blender. Pour through a wire-mesh strainer into a 1-gallon container. Bring 3 cups water to a boil. Add tea bags. Boil 1 minute. Remove from heat. Cover and steep tea bags for 10 minutes. Stir tea into pineapple mixture. Add 1/4 cup chopped fresh basil and 6 cups cold water. Serve over ice.
VANILLA & ROSEMARY LEMONADE
Ingredients:
1 cup honey
1 split vanilla bean
3 small fresh rosemary sprigs
3 cups water
3 cups fresh lemon juice,
fresh rosemary sprigs & lemon slices (for garnish)
Combine honey, vanilla bean, 3 rosemary sprigs, and water. Bring to a light boil stirring occasionally. Simmer 5 minutes. Remove from heat, and let cool 30 minutes. Pour through a fine wire-mesh strainer into a large pitcher, discarding solids. Stir in fresh lemon juice. Cover and chill for 24 hours. Stir just before serving over ice. Garnish with rosemary sprigs & lemon slices, if desired.
CLEMENTINE ICED TEA
Ingredients:
4 cups water
8 regular-size black tea bags
1/2 cup fresh clementine juice
2 sliced clementines
2/3 cup honey
5 1/2 cups cold water
Bring 4 cups water to a boil. Add tea bags. Boil 2 minutes. Remove pan from heat. Add clementine juice and sliced clementines. Let steep 10 minutes. Discard tea bags and clementine slices. Stir in honey until dissolved. Pour into a 1-gallon container, and add 5 1/2 cups cold water. Serve over ice.
