Cranberry Citrus Iced Tea Recipes

CRANBERRY ORANGE ICED TEA

Steps:

• In a large pitcher, pour the boiling water over the tea bags. Steep 5 minutes; remove the tea bags and discard.
• Stir in the lemon juice and Sweet'N Low until the Sweet'N Low dissolves. Mix in the cold water and orange juice.
• Refrigerate until well chilled.
• Pour over ice in tall glasses.

ICED CRANBERRY-MINT TEA

Steps:

• In a large saucepan, bring the water, mint and sugar to a boil. Remove from the heat; add tea bags. Cover and steep for 15 minutes., Discard tea bags. Cover and let stand 45 minutes longer. Strain and discard mint leaves. Stir the cranberry and lemon juices into tea. Serve over ice with lemon slices if desired.

CRANBERRY TEA

Steps:

• Rinse your cranberries with cold water and place them in a large stockpot. Pour four cups of water over them. Stir in 2 whole cinnamon sticks and 6 whole cloves and turn on the heat.
• Cook the cranberries for 15 minutes on medium high heat until they are popped and gushy. While still hot, strain the cooked cranberry mixture into a large bowl.
• Add the juice of one lemon and one 12 oz. canister of 100% apple juice concentrate to the bowl. Strain your cranberry, lemon and apple concentrate one last time into a glass quart size container.
• When ready to serve, pour 4 cups boiling water over 1 cup cranberry mixture concentrate.

CRANBERRY ICED TEA

Steps:

• Combine hot tea with sugar and orange peel in a large bowl. Stir until sugar dissolves. Add cranberry juice. Place ice cubes in a large pitcher and pour cranberry tea over ice cubes.

CRANBERRY ICED TEA: SNAPPLE COPYCAT RECIPE

Steps:

• Boil 3 cups of water and steep tea bags about 8 minutes or until tea is dark and rich looking
• Pour 5 cups of water into a pitcher, add tea after steeped
• Stir in sugar and stir for a couple minutes to dissolve
• Squeeze lemons and add juice to tea
• Stir in cranberry concentrate
• Place in fridge to chill
• Serve with fresh cranberries and mint leaves if desired

CRANBERRY TEA

Steps:

• Bring first 6 ingredients to a boil in a large Dutch oven;reduce heat and simmer 10 minutes.
• Remove from heat and add tea bags; cover and steep 5 minutes.
• Using a slotted spoon, remove and discard teabags, cinnamon, and cloves; stir in orange juice.
• Chill tea; serve over ice with lemon wedges.

CITRUS CRANBERRY TEA

Steps:

• In a Dutch oven, combine the water, sugar and cinnamon. Bring to a boil; reduce heat. Cover and simmer for 25 minutes. , Discard cinnamon sticks. Stir juices into syrup mixture. Serve warm.

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.

SWEET CITRUS MINT ICED TEA

Steps:

• Bring 4 cups of water to a boil. Add tea bags and mint; cover and let steep for 10 to 15 minutes. Combine remaining ingredients in a 2-quart pitcher. Stir until Equal® is dissolved. Remove tea bags and mint from tea mixture; add to pitcher and stir well. Chill. Serve over ice. Makes 2 quarts.
• Fancy it up a bit with lemon, lime, and orange slices, and a fresh sprig of mint.