Russian Iced Tea Recipes

RUSSIAN ICED TEA

Steps:

• Bring sugar and cinnamon sticks to a boil with one quart of water over medium heat; simmer 20 minutes.
• Remove zest from oranges and lemons, reserve.
• Squeeze juice from oranges and lemons, reserve.
• Remove cinnamon sticks and add fruit juices and zest, cooking 5 minutes more.
• Remove from heat and strain.
• Steep tea bags in 2 cups of boiling water; cool.
• Mix together tea with fruit juices and 2 quarts of cold water.
• Serve cold, over ice.

RUSSIAN TEA

Steps:

• In a large bowl, combine instant tea powder, orange drink mix, lemonade powder, sugar, cinnamon and cloves. Mix thoroughly. Store in a sealed jar.
• To use, mix 3 to 4 tablespoons of mix with 1 cup hot or cold water. Adjust to taste.

RUSSIAN ICED TEA

Steps:

• Pour a quart of boiling water over the tea and steep for 3 hours. Make a syrup of the sugar and 1 cup of cold water by boiling for 10 minutes. Add the mint leaves and infuse for 2 hours or until the tea is ready. Strain tea and syrup and combine with the lemon juice. Serve in 12- or 14-ounce glasses filled with crushed ice. Garnish with lemon slices and mint sprigs and dust the top with powdered sugar. Without the garnish, this brew will keep for several days in the refrigerator.

HOT SPICED TEA (TANG-BASED, AKA RUSSIAN TEA)

Steps:

• Mix all ingredients thoroughly. A food processor makes this effortless, but I managed with a blender for years, and have even stirred it together by hand when necessary-- although it's not quite as pretty when done that way.
• To enjoy: stir 2-3 heaping teaspoons into a mug of hot water and adjust to suit your own taste. Ahhh!
• This mix starts to harden in the jar after six months or so, so drink up! Servings and Yield are approximations only.

RUSSIAN TEA MIX

Steps:

• Combine all ingredients; mix well. Store in an airtight container. To serve, add 2 tablespoons mix to 3/4 cup boiling water; stir.