The hot weather these days has you reaching for a drink every 10 minutes. However, this repetitive desire to drink something fresh combined with the lockdown most of us are still under, can turn monotonous pretty quick. So, whipping up different drinks for yourself, such as cocktails, mocktails, iced teas, can help you create some sort of an “adventure” for yourself.
As always, we’ve got your back!
Here are the recipes for 5 iced teas that’ll blow your mind.
Know More – Mocktails That’ll Leave You Sippin’ For Days
WHICH ICED TEAS SHOULD I MAKE?
PINEAPPLE AND THYME ICED TEA
Herbs make everything better.
- 8 bag green tea
- 2 sprig fresh thyme
- 1/2 fresh pineapple
- Bring 4 cups water to a boil in a medium saucepan. Remove from heat and add the tea bags and thyme. Let steep, stirring twice, for 4 minutes. Discard the tea bags and let the tea cool.
- Discard the thyme from the iced tea concentrate and stir in the pineapple and 4 cups cold water. Serve over ice with additional thyme, if desired.
HONEYDEW AND WATERMELON ICED TEA
Even the name of this recipe gives us a sugar rush.
- 8 bag green tea or hibiscus tea (such as Red Zinger)
- 1 c. 1-inch pieces watermelon
- 1 c. thinly sliced honeydew melon
- Bring 4 cups water to a boil in a medium saucepan. Remove from heat and add the tea bags. Let steep, stirring twice, for 4 minutes. Discard the tea bags and let the tea cool.
- Stir the watermelon, honeydew, and 4 cups cold water into the iced tea concentrate. Serve over ice.
WHITE ICED TEA
Why did no one tell us tea could look this fancy?
- 4 white tea bags (try Choice Organic White Tea)
- 4 c. water
- 1/2 c. sugar
- Fresh tarragon sprigs, to taste
- Steep 4 white tea bags in 4 cups boiling water, then chill.
- Bring 1 cup water and 1/2 cup sugar to a boil, add tarragon, and steep until cool. Sweeten to taste with the resulting tarragon syrup, which will add a licorice note to the tea.
RED STRAWBERRY ICED TEA
As if we’d ever let go of a chance to consume strawberries.
- 14 c. water
- 10 bag red tea
- 1 lb. strawberries
- 1/4 c. sugar
- 2 c. pomegranate-cranberry juice blend
- 12 blueberry-topped skewers
- In 6-quart covered saucepot, heat water on high until almost boiling. Add tea bags; remove from heat and cover. Let tea steep 10 minutes. Remove tea bags and discard. Let cool slightly, then ladle some tea into 1 ice cube tray. Freeze, uncovered, until solid. Pour remaining tea into large punch bowl or pitcher. Refrigerate until very cold (up to three days).
- One hour before serving, in large bowl, combine strawberries and sugar. Let stand, uncovered, 30 minutes. Stir in juice blend, strawberries with accumulated juices, and tea ice cubes to tea mixture. Serve cold; garnish with skewers.
MINT JULEP ICED TEA
Who said you couldn’t have booze in your iced tea?
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- 8 mint leaves
- 1 lemon
- 1 lime
- 1 c. bourbon
- 3 c. cold sweetened tea
- Cubed or crushed ice
- Combine first 3 ingredients in a 2-quart pitcher, pressing with spoon to crush mint. Stir in bourbon and tea. Add ice.
These recipes are by Delish.