Best 10 Cranberry Citrus Iced Tea Recipes

CRANBERRY ICED TEA: SNAPPLE COPYCAT RECIPE

Steps:

• Boil 3 cups of water and steep tea bags about 8 minutes or until tea is dark and rich looking
• Pour 5 cups of water into a pitcher, add tea after steeped
• Stir in sugar and stir for a couple minutes to dissolve
• Squeeze lemons and add juice to tea
• Stir in cranberry concentrate
• Place in fridge to chill
• Serve with fresh cranberries and mint leaves if desired

CRANBERRY TEA

Steps:

• In a 3-qt. saucepan, combine all ingredients; bring to a boil over medium heat. Boil for 7 minutes, stirring occasionally. Remove cinnamon and cloves. , To serve, mix 1 cup concentrate and 2 cups water; heat through. Store concentrate in a covered container in the refrigerator.

CRANBERRY ICED TEA CAPE COD STYLE

Steps:

• 1. Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool. Sliced citrus for decoration. Not bad if you put a little rum in it but keep it away from the kids !!

CRANBERRY ORANGE ICED TEA SPARKLER

Steps:

• Bring 1 quart water to a boil, then remove from the heat and add the tea bags. Steep the tea, dunking the bags occasionally, 10 minutes. Remove the tea bags. Add the cranberry juice and stir. Refrigerate until chilled completely, about 1 hour.
• Fill a tall glass a third of the way with the cranberry tea, then fill the rest of the way with the Italian orange soda. Add a heaping tablespoon of the cranberry cubes. Garnish with an orange zest curl and serve. Repeat with 11 more glasses and the remaining ingredients.

CRANBERRY-GINGER ICED TEA

Steps:

• Peel gingerroot and cut into thin slices. Boil water, sugar and gingerroot until the sugar dissolves. Let cool. Brew the 10 teabags in 5 cups water and let it cool. For each serving, place 2 orange wheels, 1-ounce ginger syrup, 4 ounces brewed tea and 3 ounces cranberry juice in an ice-filled mixing glass. Shake and strain into ice-filled wine glass or tumbler. Garnish with additional orange wheels.

CRANBERRY-MINT ICED TEA

Steps:

• Heat cranberry juice cocktail to boiling in 2-quart saucepan. Pour over tea bags and mint in 2-quart glass measuring cup or heatproof pitcher. Let steep 5 to 10 minutes.
• Strain tea mixture. Stir in sugar. Serve tea over ice. Add more sugar if desired.

HOT CRANBERRY TEA

Steps:

• In a large pot, combine water and cranberries. Bring to a boil, reduce heat, and simmer for 30 minutes. Add sugar, orange juice, lemon juice, cloves and cinnamon sticks. Cover, and steep for 1 hour.

ICED CRANBERRY-MINT TEA

Steps:

• In a large saucepan, bring the water, mint and sugar to a boil. Remove from the heat; add tea bags. Cover and steep for 15 minutes., Discard tea bags. Cover and let stand 45 minutes longer. Strain and discard mint leaves. Stir the cranberry and lemon juices into tea. Serve over ice with lemon slices if desired.

CRANBERRY CITRUS ICED TEA

Steps:

• Boil 4 cups of water in large saucepan.
• Remove from heat.
• Add tea bags and let steep for 5-10 minutes.
• Squeeze out tea bags and remove.
• Add sugar, cranberry cocktail and juices.
• Chill.
• Serve over ice.

CITRUS CRANBERRY TEA

Steps:

• In a Dutch oven or large kettle, combine water, sugar and cinnamon.
• Bring to a boil.
• Reduce heat.
• Cover; simmer for 25 minutes.
• Discard cinnamon sticks.
• Stir juices into tea.
• Serve warm.