Iced Teas

http://www.bhg.com/recipe/drinks/minted-iced-tea/

Ingredients

• 7 cupswater
• 2 cupssugar
• 8 tea bags orange pekoe tea
• 8 sprigsfresh mint
• 8 cupscold water
• 2 cupsorange juice
• 3/4 cuplemon juice
• Ice cubes
• Fresh mint sprigs (optional)

Directions

1. In a large saucepan combine the 7 cups water and 2 cups sugar. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Add tea bags and 8 mint sprigs; cover and let stand for 5 minutes. Using a slotted spoon, remove tea bags and mint sprigs; discard.

2. Transfer tea to a heatproof 1-1 /2- to 2-gallon bowl or container. Add the 8 cups cold water, orange juice, and lemon juice. Cover and refrigerate at least 4 hours or up to 2 days. Serve tea over ice and garnish with additional mint sprigs. Makes 16 to 18 8-ounce servings.

AND STRAWBERRY - -

http://www.bhg.com/recipe/drinks/strawberry-iced-tea/

 

Ingredients

• 2 poundsfresh strawberries or two 16-ounce packages frozen unsweetened whole strawberries
• 1 cuppacked brown sugar
• 1 cupwater
• 2 lemons
• 3 tablespoonssnipped fresh rosemary (optional)
• Ice cubes
• 1 recipe Iced Tea (see Recipe Center) or one 1-liter bottle club soda, chilled
• Fresh strawberries (optional)

Directions

1. In a large saucepan combine fresh or frozen strawberries, brown sugar, and water. Cook and stir over medium heat until sugar dissolves.

2. Using a vegetable peeler, remove strips of peel from lemons; juice the lemons (should have 1/2 cup). Add strips of lemon peel, lemon juice, and rosemary to mixture in saucepan. Bring mixture just to boiling, stirring occasionally. Remove from heat. Cover; cool to room temperature.

3. Press mixture through a fine mesh sieve; discard solids (you should have about 1 quart syrup). To serve, fill glass with ice. To each glass add 1/2 cup Iced Tea and syrup to taste (about 1/2 cup). Garnish with fresh strawberries. Makes about eight (8-ounce) servings.