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Iced tea made new and different

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In southeast, where I'm from, there's one beverage referred to as "the house wine of the south", and that's iced tea! This southern favorite never fails to please, whether it's summer or winter. With it being summer, iced tea is particularly welcome, hitting the spot whenever the weather makes us hot and thirsty.

While regular iced tea is always good, let's look at some ways to give it a more special flavor. First, I'm sharing the ingredients for "Hawaiian Iced Tea", which is fabulous to serve during these hot days of summer. It's flavored with rum flavoring and pineapple juice, which combines well with the tea. It also goes together in a few minutes, so you make this quickly and easily, whenever you desire! It's also very eye-appealing with it decorated with orange and lemon slices.

Next, I'm also passing along a recipe for "Lemon Iced Tea", which is a cross between iced tea and lemonade. This one uses brewed tea, which is combined with sugar, lemonade concentrate and ginger ale. Much like a punch, it's a different and very refreshing tea that would be good to have when you want to serve something a little more special than just regular iced tea.

Finally, I'm sharing the directions for how to brew iced tea using a "Cold-Water Method". This is a no-work method that produces crystal-clear iced tea that's guaranteed not to cloud. The only important thing to remember is to begin at least six hours before you plan to serve.

To go with these beverages, I suggest a special dessert! Last year, I shared a recipe for an "Hawaiian Cake", which would go great with these tea recipes. To get this recipe, follow this link:

http://www.examiner.com/article/flavors-of-hawaii-made-into-a-cake

When you get too hot and thirsty, settle in and relax with one of these iced tea treats!

HAWAIIAN ICED TEA

  • 12 regular sized tea bags
  • 2 quarts boiling water
  • 1/2 cup sugar
  • 2 teaspoons rum extract
  • 1 cup pineapple juice
  • orange and lemon slices for garnish

Place tea bags in a large pitcher. Add the boiling water. Cover and let steep for 5 minutes. Remove and discard the tea bags. Stir in the sugar and let cool. Add the rum extract and pineapple juice. Pour into tall glasses filled with ice. Serve with orange and lemon slices to garnish. Yield: 2 quarts or 10 servings.

LEMON ICED TEA

  • 3 quarts brewed tea (I suggest 2 family-size bags brewed in 3 quarts water)
  • 1/2 cup sugar
  • 1 6 oz. can frozen lemonade concentrate, thawed
  • 1 quart ginger ale

In the brewed tea, add the sugar and stir to dissolve. Chill. Add the lemonade concentrate and ginger ale, stirring to mix. Serve immediately over ice Yield: 10 servings

"COLD-WATER METHOD" ICED TEA

This produces crystal-clear iced tea guaranteed not to cloud. Begin this at least six hours before serving.

  • Fill a 1-quart pitcher or container with cold tap water
  • Remove the tags from 8-10 tea bags and add to the water
  • Cover and let stand at room temperature or in the refrigerator
  • After at least 6 hours or overnight, remove and discard the tea bags, squeezing them against the sides of the container.
  • When ready to serve, add sugar and stir to dissolve. Serve in ice-filled glasses.
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