Four Seasons of Iced Tea
Serves10
CostInexpensive
Make Ahead RecipeYes
OccasionCasual Dinner Party, Game Day
Recipe CourseBeverage
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Low Calorie, Low Carb, Low Cholesterol, Low Saturated Fat, Low Sodium, Low-fat, Peanut Free, Soy Free, Vegetarian
MealBrunch, Dinner, Lunch, Tea
Taste and TextureFruity, Herby, Spiced, Sweet
Type of DishBeverage, Non-alcoholic Beverage, Tea
Ingredients
- ¼ cup lemon juice
- ½ gallon water
- 6 tablespoons sugar
- 4 cups fresh mint leaves, loosely packed (about 3 ounces)
- 8-10 fresh mint sprigs, for garnish
- 8-10 lemon wedges, trimmed and seeded, for garnish
- 3 tablespoons lemon juice
- 7 ½ cups water
- 4 berry-flavored tea bags, such as Red Berry Zinger
- 2 cups strawberries, blueberries, or a combination, leaves removed
- ¼ cup sugar
- 8-10 strawberries
- 8-10 lemon wedges, trimmed and seeded, for garnish
- ½ gallon water
- 8 green tea bags
- 3 tablespoons honey
- 8-10 lemon wedges, trimmed and seeded, for garnish
- 2 tablespoons lemon juice
- ¼ cup green cardamom pods
- 2 teaspoons anise seeds
- 2 teaspoons coriander seeds
- 8 cinnamon sticks
- 9 cups water
- 6 tablespoons sugar
- 10 Darjeeling tea bags
- 8-10 lime wedges, for garnish
Instructions
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Do ahead: Tea can be made up to two days ahead and stored in the refrigerator.
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For Spring: Fresh Mint Iced Tea:
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In a medium saucepan, bring water to a simmer. Add sugar and mint leaves. Remove from heat and allow to cool. Strain and discard mint leaves. Stir in lemon juice. Chill.
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Fill glasses halfway with ice and add tea. Garnish each glass with a mint spring and a lemon wedge.
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For Summer: Iced Berry Tea:
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In a medium pot, heat water to a simmer. Remove from heat and add tea bags. Allow tea to steep 5 minutes. Remove tea bags and allow to cool.
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In a food processor or blender, combine berries, sugar, and lemon juice. Process until pureed, then strain mixture to remove any seeds.
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Transfer seeded, pureed fruit to a bowl. Add cooled tea and stir. Pass tea through a fine strainer, pressing berries against mesh to extract liquid. Chill.
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Pour over ice into pitcher or directly into ice-filled glasses. Garnish with a whole strawberry and a lemon wedge.
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For Fall: Iced Honey-Sweetened Green Tea:
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In a 3-quart pot, bring water to just boiling. Remove from heat and add tea bags, allowing them to steep for 5 minutes.
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Remove tea bags and gently press to squeeze out liquid. Add honey while tea is still warm. Chill tea or at least 2 hours.
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Fill glasses halfway with ice and add tea. Garnish with lemon wedge.
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For Winter: Indian Spiced Iced Tea:
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Spread cardamom, anise seeds, and coriander seeds on a cutting board. Use the bottom of a heavy pot to lightly bruise seeds and break up cardamom pods. Transfer seeds to a medium pot. Add cinnamon sticks, water, and sugar. Over moderately low heat, simmer very slowly for 30 minutes. Add tea bags, turn ff flame, and steep 5 minutes. Remove tea bags. Allow to cool.
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Fish out cinnamon sticks and reserve for garnish. Strain tea through a fine strainer. Chill.
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Fill glasses halfway with ice and add tea. Garnish each glass with a cinnamon stick and a lime wedge.
2009 Steve Poses
