Orangeicedtea Recipes

PEACH ORANGE ICED TEA

Steps:

• Place peach, clementine, and sugar in a pitcher. Mash the fruit using a spoon; add water and tea bags and stir. Refrigerate until cool, about 1 hour. Remove fruit and tea bags using a slotted spoon.

ORANGE ICED TEA

Steps:

• Juice 6 oranges directly into a deep pan. Add all the pulp as well. Add about 2 cups water and sugar. Mix well and bring to a boil.
• Remove from heat. Put the tea leaves in a closed tea strainer and add to the juice and sugar mix. Cover and let the tea steep for about 5 mins. After 5 mins, remove the tea strainer and leave the concoction on the counter to cool down to room temperature. Takes about an hour.
• Refrigerate the concoction for at least about 2-3 hours. If you don't have enough time, it's okay, just add a lot of extra ice!
• Cut the remaining 2 oranges into quarter slices.
• To prepare, add the orange slices and mint leaves in the serving jar/ bottle. Add the concoction and cold water. Mix well. Add ice if required.
• To serve, add one orange slice in each glass and pour in the refreshing orange cooler. Enjoy cold!

ORANGE ICED TEA RECIPE

Steps:

• With sharp knife, cut peel from one orange in a spiral motion so it's all one piece.
• Cut spiral into 6 long narrow strips; set aside.
• Slice peeled orange and 2 unpeeled oranges into a large bowl.
• Add sugar; crush with large wooden spoon or bottom of a glass until sugar is dissolved.
• Add water; crush the slices again.
• Let steep 15 minutes.
• Strain the mixture and combine with the tea.
• Fill glasses with ice cubes and add tea.
• Garnish by twisting reserved peel around straws or dropping in the ice tea with a sprig of mint.

ORANGE ICED TEA

Steps:

• With a vegetable peeler, peel each orange in a continuous spiral, removing only the outer colored layer of peel.
• In a large pitcher, pour boiling water over the tea bags and orange peel. Cover and steep 5 minutes. Remove tea bags. Chill tea mixture with peel in a covered container.
• To serve, remove the peel and pour iced tea over ice cubes in tall glasses.
• Sweeten to taste with honey (or brown sugar). Garnish with orange slices and fresh mint leaves, if desired.

RASPBERRY LEAF, ROSEMARY AND ORANGE ICED TEA

Steps:

• Place rosemary, orange and raspberry leaves in a jug or jar that will hold at least 4 cups (1 liter).
• In a covered medium pot, bring 4 cups of water and marmalade to a boil, stirring occasionally. Remove from heat.
• If using fresh herbs, allow the mixture to cool for a few minutes. If using dried, pour over the herbs immediately. Allow to steep for 10 -15 minutes.
• Pour through a strainer into a jug and refrigerate for 3 to 6 hours.
• Serve chilled over ice, garnished with orange slices and raspberries.

ORANGE ICED TEA

Steps:

• Steep the white tea in approximately 2/1/2 cups of hot water. Add sliced ginger, sweeten with honey, and refrigerate. Squeeze the orange and mix the juice with the cooled tea. Fill glasses with crushed ice and pour in the iced tea. Garnish to taste with an orange slice.

ORANGE ICE TEA

Steps:

• Special equipment: a 60-ounce (7 1/2 cups) pitcher
• For the syrup: In a small saucepan, bring the orange juice and sugar to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and cool for 20 minutes.
• For the tea: In a small saucepan, bring the water to a boil. Add the tea bags and remove the pan from the heat. Allow the tea to steep and cool to room temperature, about 20 minutes. Remove the tea bags and discard. Pour the tea and syrup into a pitcher and refrigerate until ready to serve.
• To serve: Pour the sparkling water into the pitcher and add the orange slices. Pour the tea into 4 ice-filled glasses. Garnish with fresh mint, or basil, and serve.