Sweet Lime Iced Tea Recipes

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.

SWEET LIME ICED TEA

Steps:

• 1. In a (2-quart) heat-proof glass pitcher, add the tea bags to it. (If the tea bags have strings attached, be sure to remove them first.)
• 2. Pour boiling water over tea bags in the pitcher. Cover the pitcher, and allow tea to steep for 45 minutes. (I covered the pitcher with Saran Wrap.)
• 3. After the has steeped for 45 minutes, remove tea bags from the pitcher, and discard them.
• 4. To the pitcher, add the 3/4 cup of sugar, plus the 2-1/2 tablespoons of sugar; stir thoroughly to dissolve the sugar.
• 5. Add the juice of 2 limes to the pitcher, and stir. (For more lime flavor, add the juice from half of a lime as well.)
• 6. Let the tea cool to room temperature, then place tea in the refrigerator to chill.
• 7. Pour chilled tea into glasses filled with ice. Serve tea immediately.
• 8. *Note: For more lime flavor, add the juice of 2 and a 1/2 limes. Also, I usually double this recipe, and make the tea in a gallon size glass jar. Then I'll use 12 cups of boiling water, 14 tea bags, 1-1/2 cups of sugar, plus a 1/3 cup of sugar, and the juice of 4 limes (possibly 4-1/2 limes). This makes: 13-1/2 cups of tea (or) 105-ounces. One more thing I wanted to mention, if using a gallon size glass jar to make the tea, I'll cover the jar with an 8-1/2 inch glass dinner plate, while the tea is steeping.

SWEET RASPBERRY LIME ICED TEA

Steps:

• Put the tea bags in an 8-cup measuring cup or heat safe bowl. Boil the water, pour it over the tea bags, and allow to steep for at least 10 minutes. Allow to cool and remove tea bags.
• In a small saucepan combine the sugar and 1 cup water and bring to a boil. Cook briefly until sugar is dissolved. Remove from heat and add raspberries. Let come to room temperature.
• Combine the tea and raspberry sugar syrup, to taste. Put ice into 4 (12-ounce) glasses. To each squeeze in a wedge of lime, pour sugared tea over, and garnish with a sprig of mint.
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LIME ICED TEA

Steps:

• Bring 4 cups of water to a boil. Remove from heat and add tea bags. Steep for 5 minutes. Remove tea bags without squeezing( squeezing can add bitterness).
• While tea is steeping, mix the limeade and sugar in a 2 quart heat-proof pitcher.
• Pour the tea into the pitcher and stir. Add the other 3 cups of cold water and let cool, then chill.
• Serve over ice with a lime wedge on the glass.

SWEET LIME ICED TEA

Steps:

• Pour the water into a gallon sized jar over the tea bags.
• Allow to steep for 45 minutes.
• Remove and discard the tea bags.
• Stir in the sugar and lime juice until the sugar has dissolved.
• Cool to room temperature; refrigerate until cold before serving.

SWEET CITRUS ICED TEA

Steps:

• In a large saucepan, bring 4 cups of water just to a boil. Remove from the heat. Add tea bags; let stand for 10 minutes. Discard tea bags. , Pour tea into a large container. Stir in the sugar, lemon juice, orange juice concentrate and remaining water. Refrigerate until chilled. Serve over ice.

SPICED THYME AND LIME ICED TEA

Steps:

• Bring 6 cups water, sugar, thyme, cinnamon sticks, lime juice and lime zest to a boil in a 5-quart saucepan over medium-high heat. Remove the pan from the heat and add the tea bags. Steep the tea for 15 minutes. Remove the tea bags and allow the mixture to cool to room temperature, about 1 hour. Strain the mixture into a pitcher and refrigerate until ready to serve.
• Pour the tea into 4 ice-filled glasses and serve.