For those who know me, I am a tea lover. Its almost to the point of where most would call it an obsession. To me I wouldn't go that far, its just what I use in place of sodas (Its a health thing, I am a nut about that too :p). I love all sorts of teas hot or cold. Since my move I haven't drank as much hot tea, considering it is blistering down here in Tampa, FL and I today I went on a short quest online for some colder tea recipes for 3/4 of the year. I am not the biggest fan of plain iced tea, so that's why you wont find it in here. If you have any other recipes for me feel free to leave them in a comment.
The teas to be made:
*Peach Basil Iced Tea
*Iced Orange Tea
*Ginger Iced Tea
* Black Cherry Iced Tea
*... and the not iced tea Ginger Milk
Peach Basil Iced Tea
Yield: 7 Cups
Ingredients :
* 3 orange pekoe tea bags
* 1 cup loosely packed fresh basil leaves
* 4 cups water
* five 5 1/2-ounce cans peach nectar (about 3 1/3 cups), chilled
* 1/4 cup chilled simple syrup or to taste
For simple syrup:
* 1 1/3 cups sugar
* 1 1/4 cups water
* Garnish: peach slices and basil sprigs
How To:
Put tea bags and basil in a quart-size glass measure or heatproof bowl.
In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and strain through a sieve into a heatproof pitcher. Cool tea and chill, covered, until cold, about 1 hour.
Stir in nectar and syrup. Serve tea over ice in tall glasses and garnish with peach slices and basil sprigs.
To make simple syrup:
In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered. Makes about 2 cups.
Iced Orange Tea
Yield: 8 Drinks
Ingredients:
* 5 tablespoons orange pekoe tea leaves
* three 2 1/2-inch strips of orange rind
* 2 cups fresh orange juice
* 1/2 cup fresh lemon juice
* sugar to taste
* 3 cups ginger ale
* 8 thin orange slices
How To:
Pour 4 cups boiling water over the tea leaves and orange rind in a heatproof bowl and let the mixture steep for 10 minutes. Strain the tea into a pitcher, add the orange juice, the lemon juice, and the sugar, stirring until the sugar is dissolved, and chill the mixture. Add the ginger ale, pour the mixture into tall glasses filled with ice cubes, and garnish each drink with 1 of the orange slices.
Ginger Iced Tea
Yield: 4 Drinks
Ingredients:
* 4 China oolong tea bags
* 4 cups water
* 1/4 cup sliced peeled fresh ginger root (about a 2 1/2-by 1 1/2-inch piece)
* 1/2 cup plus 1 tablespoon chilled simple syrup, to taste
For simple syrup:
* 1 1/3 cups sugar
* 1 1/4 cups water
How To:
Put tea bags in a quart-size glass measure or heatproof bowl.
In a saucepan bring water with ginger root just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Steep ginger root 1 1/2 hours more and strain ginger tea through a fine sieve into a pitcher. Cool tea and chill, covered, until cold, about 1 hour.
Stir in syrup and serve tea over ice in tall glasses.
To make simple syrup:
In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled. Makes about 2 cups.
Black Cherry Iced Tea
Ingredients:
*2 quarts water
*1 pound fresh black cherries, rinsed and pitted
*1 1/4 cups sugar
*1/4 cup lemon juice
*2 whole star anise
*5 bags black tea, steeped in 2 cups water
*Mint sprigs for garnish
How To:
Bring water to boil in a medium-sized pot. Add cherries, sugar, lemon juice, and star anise. Simmer for 15 to 20 minutes, until the cherries are almost falling apart. Turn off heat, mix in black tea, and let stand for 1 hour to cool.
Strain liquid through a fine mesh sieve, mashing the cherries with a wooden spoon to extract more liquid. Discard solids. Transfer liquid to a pitcher and refrigerate until ready to serve, such as after a long hot summer bike ride.
Ginger Milk Tea
Yield: 4 Drinks
Ingredients:
3 1/2 cups hot water
4 tablespoons fresh ginger, peeled and finely chopped
2 tablespoons loose black tea leaves
1/2 cup milk
1/2 cup granulated sugar
How To:
Bring the water and ginger to a boil in a small pot. Once it is boiling, turn off the heat. Stir in tea and cover. Let stand 3 to 5 minutes.
Stir in milk and sugar, and add more sugar if needed to suit your tastebuds. Pour the mixture through a sieve into a large (6-cup) blender, discarding the solids. Blend the mixture until foamy (use caution when blending hot liquids), then pour into mugs. Serve immediately.
MastahChef117
Student
Comments
Salvere vale mei amor.
as my tongue and eyes could observe,
it was:
Vietnamese Ice Tea (at least thats what the menu says)
- Yellow / Black Tea (I think its earl grey).
- lemon zest (cant be called a zest. its chopped to sizes that can pass thru straws, very chewable.)
- lemon juice, keep the pulp.
- valencia orange zest (as above)
- valencia orange pulp
- mint leaves (coarse chopped)
- basil leaves (coarsely chopped)
- brown sugar
it has this sweet scent (thanks to the brown sugar), sour, and bitter. superbly refreshing.
tried to make it myself, turned out great, the first batch was bad as i placed too much juice that it ruined the tea's scent and texture, even its colour.
second batch i maintained it as "tea", not lemon squash, and it was as good as i had it.
give it a shot!
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