Best 7 Quick And Awesome Decaffeinated Iced Tea Recipes

PERFECT ICED TEA

Steps:

• Hot-Brewed:
• Bring 8 cups water to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate.
• Cold-Brewed:
• Combine 8 cups cold water and 6 tablespoons loose tea or 10 tea bags in a pitcher. Cover and refrigerate 15 to 36 hours, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags.
• Sweet Teas:
• Combine 3/4 cup each sugar and water in a saucepan and add 1 infuser, if desired. Bring to a simmer over medium heat, stirring until the sugar dissolves, then remove from the heat and let cool. Strain the infused syrup through a fine-mesh sieve (you'll get about 1 cup).
• Orange Add 6 strips zest
• Blackberries 1 cup
• Cinnamon 2 sticks
• Lavender 3 tablespoons dried
• Vanilla 1 halved bean
• Mint 3 sprigs
• Ginger 1 cup sliced
• Lemon 8 strips zest
• Nectarine 1 cup chopped
• Cucumber 2 cups chopped

QUICK AND AWESOME DECAFFEINATED ICED TEA

Steps:

• Using a 4 cup Pyrex measuring cup (must be microwaveable), add about 3 cups water. I prefer purified or bottled, room temp is best.
• Put the three tea bags in the water and lightly knead the bags to make sure they are soaked. Don't over do it or they could tear.
• Place the measuring cup into microwave and cook for 3 minutes. Depending on your power output you may increase or decrease the time.
• Let the tea steep for about 15 minutes.
• While it is steeping, cut an orange into 3-4 slices, throwing out the ends.
• Drop the slices into a 1 gallon pitcher.
• Add the sugar, covering the slices pretty good.
• (Sometimes I shake the pitcher to ensure the sugar coats the orange slices well)
• When tea had steeped and is still warm, pour over the orange/sugar and stir. Warm tea will help dissolve the sugar making a better blended product.
• Add water, not a full gallon as this will dilute the recipe. I use about 3/4 gallon. Stir well.
• Pour over lots of ice and enjoy!

REFRESHING RASPBERRY ICED TEA

Steps:

• Boil sugar and water. Add everything else, steep 3 minutes.
• Serve chilled.

CITRUS ICED TEA

Steps:

• Combine the cloves with two cups of water in a small saucepan.
• Bring the mixture to a boil, remove from heat and let cloves steep for at least 45 minutes, preferably 1 hour.
• Bring two cups of the remaining water to a gentle boil in a small saucepan.
• Add the tea bags, cover and remove from heat.
• Let steep for 5 to 10 minutes.
• Remove tea bags with out squeezing them.
• Squeezing them will release more tannins into your tea and make it bitter.
• Strain the clove water into a 2 quart container.
• Add the steeped tea, orange juice, lemon juice, and sugar.
• Stir until the sugar dissolves.
• Add the remaining 4 cups of water and stir to combine.
• Let cool.
• then chill and serve over ice.

SALEM COLLEGE ICED TEA

Steps:

• Place the mint & cloves in the water, bring to a boil. Simmer for 10 - 15 minutes, add the tea, steep for 10 - 15 minutes, strain immediately dissolve sugar in the hot tea. Stir in the fruit juices, Refrigerate after it has become room teperature.

BLUEBERRY DRINK SYRUP FOR BLUEBERRY ICED TEA

Steps:

• Place blueberries in a saucepan with water. Bring to a boil, reduce heat and simmer 10 minutes.
• Set sieve or colander lined with cheesecloth (I use a thick papertowel) over a bowl and pour in the blueberry mixture.
• Gently press out the juice with a spoon or by twisting the cheesecloth. Discard the pulp and measure the juice into saucepan.
• Add 1/2 cup sugar for each cup of juice and cook over medium heat, stirring until sugar is dissolved.
• Bring to a boil and cook 2 minutes.
• Chill and pour into covered jar. Store in refrigerator.
• Add two tablespoons to each glass of prepared iced tea. Stir well and garnish with a lemon slice.

COLD BREWED JASMINE ICED TEA

Steps:

• In a large pitcher combine the tea and water. Mix the sugar or honey with about a cup of hot water so that it dissolves and will mix with the room temperature water. Add the sugar/ hot water mixture to the pitcher. Put the pitcher in the refrigerator (preferably before you go to sleep) and let the tea leaves soak until morning (9-12 hours). Add lemon to taste and then pour the tea through a strainer so as to catch the tea leaves before serving.