Iced Raspberry Green Tea Limeade Recipes

ICED RASPBERRY GREEN TEA LIMEADE

Steps:

• In a medium saucepan over medium heat, bring the water, raspberries, sugar, and lime zest to a boil. Stir until sugar is dissolved, about a minute or so, then remove the pan from heat.
• Add green tea bags and steep for exactly one minute. Remove tea bags.
• Let sit for 10 minutes.
• Strain through a fine mesh sieve. Discard solids. Let cool to room temperature, about 20 more minutes, and then stir in the fresh lime juice. Add ice to individual glasses and pour over ice to serve. Add lime slices and/or fresh or frozen raspberries to garnish. Serve.

ICED RASPBERRY TEA

Steps:

• Place the raspberries and tea bags in a large glass bowl.
• Pour the boiling water over the berries and tea bags; cover and let stand for 5 minutes.
• Remove the tea bags; strain the berries from the mixture, then discard them.
• Cool for a few hours.
• If desired, chill the tea.
• Serve in tall glasses, with ice cubes, a few more berries, and a wedge or slice of orange, lemon, or lime, if desired.

RASPBERRY ICED TEA

Steps:

• In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups water. , In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice.

ICED GREEN TEA LIMEADE

Steps:

• In a medium saucepan over medium-high heat, bring the water, sugar, and lime zest to a boil. Stir until sugar is dissolved (it should already be nearly dissolved by the time it comes to a boil), then remove the pan from heat.
• Place green tea bags in hot water mixture and steep for one minute. Remove.
• Let mixture sit for 30 minutes to cool.
• Strain room-temperature mixture through a fine mesh sieve into a pitcher.
• Stir in the fresh lime juice.
• Serve over ice.

CHERRY LIMEADE SWEET TEA

Steps:

• In a Dutch oven, bring water to a boil; remove from heat. Add tea bags; steep, covered, 10 minutes. Discard tea bags. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; cool completely., Add limeade concentrate and cherry juice to tea. Serve over ice with lime wedges and cherries.

RASPBERRY ICED TEA

Steps:

• Bring the water to a boil in a large pot, and stir in the tea bags, raspberries, and sugar until the sugar has dissolved. Allow the mixture to steep until the desired level of tea flavor is reached, 3 to 5 minutes; remove tea bags, and stir in the lemonade mix until dissolved. Pour tea into pitchers, and add ice to cool.

RASPBERRY LIME ICED TEA

Steps:

• Place the raspberries, 6 table spoons sugar and lime juice in a food processor and process until very smooth. Strain through a fine sieve. Whisk the raspberry mixture into the tea. Place in a pitcher and refrigerate until cold. Whisk in additional sugar if desired. Serve over ice, garnished with lime slices.

RASPBERRY-LIME ICED TEA

Steps:

• Place all ingredients except tea in a food processor and process until very smooth.
• Strain through a fine sieve or cheesecloth.
• Whisk into tea.
• Some people prefer more sugar Serve over ice.