Best Citrus Iced Tea Recipes

CITRUS ICED TEA WITH MINT

Steps:

• In a Dutch oven, bring 1 qt. of water to a boil. Add tea bags and mint. Cover and steep for 10 minutes. Strain; discard tea bags and mint. , In a large container, combine lemonade mix and remaining water. Stir in the tea and orange juice. Cool. Serve over ice.

SWEET CITRUS ICED TEA

Steps:

• In a large saucepan, bring 4 cups of water just to a boil. Remove from the heat. Add tea bags; let stand for 10 minutes. Discard tea bags. , Pour tea into a large container. Stir in the sugar, lemon juice, orange juice concentrate and remaining water. Refrigerate until chilled. Serve over ice.

HONEY CITRUS SOUTHERN ICED TEA

Steps:

• Bring 4 cups water to a simmer in a saucepan. Remove from the heat, add the tea bags and let steep for 8 minutes. Remove the tea bags and stir in the honey. Let cool.
• Add the sweetened tea to a pitcher along with 2 cups ice and another 4 cups water; stir. Add the sliced kumquats (if using), key limes and lemon. Pour into glasses over ice and garnish with mint.

HONEY-CITRUS ICED TEA

Steps:

• Place tea bags in a teapot; add boiling water. Cover and steep for 3 minutes; discard tea bags. Pour tea into a pitcher. Peel and section 2 oranges and 1 lemon; add to tea. Stir in the orange juice, lemon juice and honey. Cover and refrigerate for 6 hours or overnight. Cut remaining orange and lemon into slices; freeze., Just before serving, strain and discard fruit from tea. Stir in ginger ale. Serve with frozen fruit slices and ice.

CITRUS ICED TEA

Steps:

• Make the tea with 1.2 litres water and the sugar. Add mint to the pot and infuse for 10 mins. Strain and cool.
• Pour into a jug, stir in the juices and serve with orange slices, mint and plenty of ice.

ICED CITRUS SUN TEA

Steps:

• To make the tea:
• Fill an ice-cube tray with orange juice and freeze, uncovered, until solid, about 4 hours. Orange ice cubes may be made 1 week ahead and kept frozen in a plastic bag.
• In a pitcher combine tea bags and water and let tea stand at room temperature 4 hours.
• Remove tea bags and chill tea, covered, until cold, about 30 minutes.
• Cut half of lemon and lime into slices and squeeze remaining halves into tea. Stir syrup and all fruit slices into tea. Serve tea over orange juice ice cubes in tall glasses.
• To make the 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.

CITRUS ICED TEA

Steps:

• Combine the cloves with two cups of water in a small saucepan.
• Bring the mixture to a boil, remove from heat and let cloves steep for at least 45 minutes, preferably 1 hour.
• Bring two cups of the remaining water to a gentle boil in a small saucepan.
• Add the tea bags, cover and remove from heat.
• Let steep for 5 to 10 minutes.
• Remove tea bags with out squeezing them.
• Squeezing them will release more tannins into your tea and make it bitter.
• Strain the clove water into a 2 quart container.
• Add the steeped tea, orange juice, lemon juice, and sugar.
• Stir until the sugar dissolves.
• Add the remaining 4 cups of water and stir to combine.
• Let cool.
• then chill and serve over ice.

PEACH CITRUS ICED TEA

Steps:

• In a large saucepan, bring water to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Transfer to a pitcher; refrigerate until cool., Just before serving, stir in soda. Serve over ice; stir in sugar if desired.

CRANBERRY CITRUS ICED TEA

Steps:

• Boil 4 cups of water in large saucepan.
• Remove from heat.
• Add tea bags and let steep for 5-10 minutes.
• Squeeze out tea bags and remove.
• Add sugar, cranberry cocktail and juices.
• Chill.
• Serve over ice.

CITRUS ICED TEA

Steps:

• In a large saucepan, bring the water and sugar to a boil.
• Reduce heat, add juices and lime peel.
• Simmer, uncovered, 30 minutes.
• Strain syrup; refrigerate 2 hours.
• For one serving: Add 1/4 cup syrup to 3/4 cup tea.

CITRUS ICED TEA

Steps:

• In a large kettle, bring water and cloves to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; add the tea bags. Steep for 5 minutes. Discard tea bags and cloves. Stir in sugar and juices. Serve over ice.

CITRUS-MINT ICED TEA

Steps:

• 1. Pour boiling water over tea bags and mint leaves; cover and steep 5 minutes.
• 2. Remove tea bags and mint, squeezing gently.
• 3. Stir in remaining ingredients and chill for 1 hour. Serve over ice.

THREE-CITRUS ICED GREEN TEA (ART SMITH)

Steps:

• Bring 2 quarts water to a boil in a large pot; remove from heat and add the tea bags; steep 20 minutes.
• Slice 1 orange, 1 lemon, and 1 lime into thin rounds.
• Squeeze and strain the juice from the remaining orange, lemon, and lime.
• Stir the citrus juices into the brewed tea.
• Pour the tea into a pitcher and stir in the sugar/artificial sweetener to taste, until dissolved.
• Stir in the citrus slices; refrigerate the tea until chilled, at least 2 hours.
• Serve tea over ice, garnished with a mint sprig.

REFRESHING CITRUS ICED TEA

Steps:

• In a large saucepan, bring the water and sugar to a boil. Reduce heat; add juices and lime zest. Simmer, uncovered, for 30 minutes. Strain syrup; refrigerate for 2 hours.