Best My Big Fat Greek Iced Tea Recipes

WATERMELON-MINT ICED TEA (GREEK INSPIRED)

Steps:

• Puree the watermelon in batches until smooth, then strain into a pitcher. Cover and refrigerate until very cold.
• Bring 6 cups water to a boil in a medium saucepan. Remove from the heat, add the tea bags and honey and let steep 5 minutes. Add the mint leaves, cover and refrigerate until cold. Discard the mint leaves and add the tea to the watermelon juice. Serve over ice in tall glasses with mint sprigs, if desired.

PERFECT ICED TEA

Steps:

• Hot-Brewed:
• Bring 8 cups water to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate.
• Cold-Brewed:
• Combine 8 cups cold water and 6 tablespoons loose tea or 10 tea bags in a pitcher. Cover and refrigerate 15 to 36 hours, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags.
• Sweet Teas:
• Combine 3/4 cup each sugar and water in a saucepan and add 1 infuser, if desired. Bring to a simmer over medium heat, stirring until the sugar dissolves, then remove from the heat and let cool. Strain the infused syrup through a fine-mesh sieve (you'll get about 1 cup).
• Orange Add 6 strips zest
• Blackberries 1 cup
• Cinnamon 2 sticks
• Lavender 3 tablespoons dried
• Vanilla 1 halved bean
• Mint 3 sprigs
• Ginger 1 cup sliced
• Lemon 8 strips zest
• Nectarine 1 cup chopped
• Cucumber 2 cups chopped

BIG KEV'S TEXAS STYLE LONG ISLAND ICED TEA

Steps:

• Pour vodka, gin, triple sec, rum, and tequila into a tall glass with ice. Top off with cola. Stir gently. Garnish with lemon and lime wedges.

ICED TSAI TOU VOUNOU (GREEK MOUNTAIN TEA)

Steps:

• Put the tsai tou vounou, tea bag and dried mint in a container and pour boiling water on top.
• Let them steep for five to ten minutes, depending on how strong you want it.
• Alternatively, you can put them in a pot with water, bring to a boil and let them steep for a couple of minutes.
• At this stage you can add some honey, sugar or stevia to sweeten it.
• Set aside to cool.
• Strain the tea and mix in the juice.
• Refrigerate for a few hours and serve with more ice cubes and a slice of lemon.

MY BIG FAT GREEK ICED TEA

Steps:

• POUR 2 quarts filtered water into a large stainless steel pot.
• REMOVE the leaves from 8 stalks of fresh spearmint; ADD spearmint leaves to pot; ADD 8 cinnamon sticks; SET heat to high.
• ADD 12 Pomegranate Pizzazz tea bags, 6 spearmint tea bags, 3 licorice spice tea bags.
• BRING mixture to a gentle boil; REDUCE heat to low; SIMMER 3-5 minutes; REMOVE tea from heat.
• WASH lemons well and cut in half; SQUEEZE juice from lemons, reserving 4 lemon halves; SET aside lemon juice or chill.
• ADD the 4 reserved lemon halves and 1/2 cup premium honey to hot tea brew; ALLOW mixture to steep and cool down.
• STRAIN tea when cooled through mesh strainer into a pitcher (save and set aside cinnamon sticks for garnish); ADD the fresh lemon juice and the grenadine to tea; STIR well (Tea may be diluted with cold filtered water if you desire a subtler tasting tea).
• POUR tea into tall glasses filled with ice. Place 1 lemon slice on rim of each glass; add 1 stick cinnamon and 1 sprig fresh mint to tea to garnish.
• AS A COCKTAIL: Add desired amount of ouzo liqueur to iced shaker or glass; FILL with tea; SHAKE or STIR; GARNISH.
• SERVE and ENJOY!