Trisha Yearwoods Sweet Tea Recipes

SHAVED SWEET TEA ICE

Steps:

• For the tea syrup: Bring the water and sugar to a boil in a small saucepot. Remove from the heat and add the tea bags. Steep for 10 minutes. Remove the tea bags and let the tea syrup cool completely.
• For the shaved ice: In a blender, combine the ice, water, lemon juice, limoncello if using, and all of the tea syrup. Puree until smooth.
• Pour the tea ice into tumblers, and garnish with a lemon wheel and a mint sprig.

SWEET TEA QUICK PICKLES

Steps:

• Place a saucepan over medium-high heat. Pour in the sweet tea, white vinegar, honey, dried chives, celery seeds, salt and brine from the banana peppers (reserve the banana peppers, refrigerated, until ready to serve). Heat until just boiling and the honey has dissolved, about 4 minutes.
• Place the green beans in a heatproof dish or container. Slice the mini cucumbers into 8 spears each and add to the green beans. Pour the hot brine over the vegetables and set aside for at least 20 minutes.
• Allow the pickles to cool completely before serving or storing in an airtight container. Serve with the banana peppers.

TRISHA YEARWOOD'S SWEET TEA

Steps:

• Fill a saucepan with enough water to cover tea bags.
• Bring water to a boil and remove from heat.
• Let tea steep for 10 minutes in the pan.
• Pour sugar in a pitcher and add the hot tea, making sure to stir until all sugar dissolves.
• Finish filling the pitcher with very cold water.
• Drop orange slices into tea and garnish glasses and pitcher with additional slices.

PINEAPPLE SWEET TEA

Steps:

• Drain the pineapple chunks and reserve the juice. Place the pineapple chunks in 2 silicone ice cube trays and fill the trays with cold water (it's ok if the pineapple floats up). Freeze overnight.
• Pour 2 cups boiling water over the tea bags in a heat-safe measuring cup and let the tea stand for 10 minutes. Into a large pitcher, add the reserved pineapple juice, sugar and 1 cup cold water. Stir to mix slightly. Remove the tea bags from the tea mixture. Pour the hot tea into the sugar mixture and stir until the sugar is dissolved. Add 8 cups water to the pitcher and refrigerate until serving.
• When ready to serve, drop the pineapple ice cubes into the tea

VERY BERRY ICED TEA

Steps:

• Bring 4 cups of water to a boil. Add the tea bags to a heatproof container and pour over the boiling water. Allow the tea to steep for 5 minutes, then remove the bags.
• Meanwhile, put the jelly in a small pot set over medium-high heat. Add the cranberry juice and stir to combine. Bring the berry mixture to a simmer and cook until the jelly is dissolved, about 4 minutes.
• Strain the berry mixture through a sieve into the tea container (discard any seeds/pulp). Add 6 cups ice cubes to the berry tea and stir to combine. Once cooled, keep refrigerated in an airtight container.
• To serve, place ice cubes into 8 tall glasses. Add raspberries to each glass. Pour the tea over the ice and berries.