How to make iced tea

how to make iced tea best advice recipe tips Fred Thompson

The Thoroughbred Iced Tea from Fred Thompson includes a lemonade-flavored mix.

Now is the time of year to pull out the iced tea pitchers and make a gallon or two. If you have a beach trip coming up this summer, I would highly recommend the Beach Bourbon Slush recipe; it might just become a vacation tradition. We collected advice from several Triangle-area tea experts: Fred Thompson, author of “Iced Tea: 50 Recipes for Refreshing Tisanes, Infusions, Coolers and Spiked Teas“; Summer Plum, owner of the now-closed Felicitea in Charlotte; and Ryan Hinson of Raleigh’s TeaGschwendner:

Tips:

Use twice as much tea for iced tea as you would for hot tea, which prevents the drink from being weak.Make a concentrate. Add tea bags to 2 cups boiling water. When the steeping is complete, add rest of water.

A pinch of baking soda added when steeping the tea will smooth out any tannins.

Steep for at least 10 minutes and no more than 15 minutes.

To make stronger tea, add more tea leaves. Do not steep longer; it creates bitter tea.

Do not squeeze the tea bags at the end of steeping. It releases tannins, which also can make the tea bitter.

Don’t place warm or hot tea in the refrigerator or else you will end up with cloudy tea. Wait until tea reaches room temperature before chilling.

Let drinkers adjust sweetness of their own glass by offering sugar syrup. Simmer 1 1/2 cup water and 1 cup sugar until sugar is dissolved. Chill and serve alongside tea pitcher.

Andrea Weigl

 

Beach Bourbon Slush

From “Iced Tea: 50 Recipes for Refreshing Tisanes, Infusions, Coolers and Spiced Teas” by Fred Thompson

2 cups unsweetened brewed black tea

5 cups water

1 pint Jack Daniel’s Old No. 7

1/4 cup sugar

1 (12-ounce) can frozen lemonade concentrate, thawed

1 (6-ounce) can frozen orange juice concentrate, thawed

Chilled ginger ale, as needed

COMBINE tea, water, Jack Daniel’s, sugar and lemonade and orange juice concentrates in a 9- by 13-inch baking pan or other shallow container. Place in the freezer for about 2 1/2 hours, stirring with a fork every 45 minutes. Mixture will develop the consistency of a granita: icy, slushy and granular.

USE an ice cream scoop or large, heavy spoon to fill a glass 2/3 full with the slush. Top with ginger ale. Don’t stir. Let the ginger ale coagulate with the frozen tea, then drink up.

Yield: 8 servings

 

Berry-Spice Iced Tea

From “Iced Tea: 50 Recipes for Refreshing Tisanes, Infusions, Coolers and Spiced Teas” by Fred Thompson

3 cups water

3 regular-sized black currant-flavored tea bags or 3 teaspoons black currant-flavored tea leaves

3 cinnamon sticks, each about 3 inches long

10 cloves

1/2 cup granulated sugar

1 1/2 cups cranberry juice cocktail

1 tablespoon freshly squeezed lemon juice (do not use bottled)

Thinly sliced lemons for garnish

BRING water to a gentle boil in a small saucepan. Add tea bags or loose tea, and remove from heat. Let steep for 10 minutes.

REMOVE tea bags without squeezing or strain out the leaves using a fine-mesh colander. Add cinnamon sticks, cloves and sugar, cover, and let cool at room temperature.

STRAIN liquid through a fine-mesh strainer into a pitcher. Add cranberry juice and lemon juice and stir to combine.

CHILL. Serve over ice and garnish with a lemon slice.

Yield: About 1 quart

 

Thoroughbred Iced Tea

From “Iced Tea: 50 Recipes for Refreshing Tisanes, Infusions, Coolers and Spiced Teas” by Fred Thompson

8 cups water

3 family-size tea bags

2 cups granulated sugar

1 (0.23-ounce) envelope unsweetened lemonade-flavored mix, such as Kool-Aid

2 1/2 cups white grape juice, chilled

BRING water to a gentle boil in a medium-size saucepan. Add tea bags, cover and remove from heat. Let steep for 10 minutes.

COMBINE sugar, lemonade drink mix and grape juice in a 2-1/2 quart container.

REMOVE tea bags without squeezing them and pour tea into the sugar mixture. Stir or shake to dissolve the sugar.

LET cool. Chill and serve over ice.

Yield: 2 1/2 quarts

 

Raspberry and Rose hip Oolong Iced Tea

From Summer Plum of Felicitea.

4 cups of water

6 teaspoons oolong tea

1 teaspoon raspberry leaf

1 teaspoon rose hips

4 cups of ice

Orange slices or raspberries, optional garnish

BRING water to boil in kettle or saucepan. Place tea, raspberry leaf and rose hips in tea strainer/ball and put in teapot or other heatsafe container. Pour boiling water over tea leaves. For best results, do not dunk leaves into water. Allow to steep for 3-4 minutes.

PLACE ice in pitcher. Remove tea leaves from hot water. Pour hot tea over ice. Serve with sliced orange or raspberries for extra special treat.

Yield: 1 gallon

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how to make iced tea best advice recipe tips Fred Thompson

The Thoroughbred Iced Tea from Fred Thompson includes a lemonade-flavored mix.