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Pineapple-Lemon Iced Tea What? O.C.D. iced tea? I need that! After putting on my reading glasses, I realize that it is not O.C.D. iced tea, but rather O.C.C. iced tea. O.C.C. stands for the Oahu Country Club in Honolulu, Hawaii. With a pedigree like that, one would expect a thirst-quenching tropical-flavored drink. This recipe does not disappoint: the fruity sweetness of the pineapple juice balances the crisp tartness of the lemon juice, while the subtle hint of mint refreshes and brightens the beverage. Whatever acronym floats your boat, you’ll enjoy sipping this super easy-to-make iced tea on a warm and sunny day!

O.C.C. (Pineapple-Lemon) Iced Tea
A Taste of Aloha Cookbook

INGREDIENTS
1/2 gallon water
12 tea bags
3 sprigs fresh mint
1 and 2/3 cups sugar
12 ounces pineapple juice
6 ounces fresh lemon juice
Additional mint sprigs, for garnish
Pineapple spears, for garnish

DIRECTIONS
1. Bring water to a boil and steep tea bags and mint. Remove mint after 3 minutes.
2. Continue to steep tea until it is very dark. Remove tea bags.
3. While tea is still warm, add sugar and juices, stirring to dissolve sugar.
4. Pour into a gallon container, adding enough water to fill to the gallon level.
5. Chill.
6. Serve iced with mint sprigs and pineapple spears.

Makes 1 gallon

LINNELL’S NOTES
1. I used a good brand of regular-sized English Breakfast (decaf) tea bags.
2. The next time I make this, I will try using a sugar substitute.

Enjoy!

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Hot air hit my face as I opened the door and stepped outside. “It’s going to be a hot one,” I mumbled to myself as I turned to look at the thermometer hanging on the stucco wall. Yep, 84 degrees and it was only 10:30 in the morning. “Time to go back inside and make a big pitcher of iced tea!”

A while back I posted a recipe for Boston Iced Tea. Today’s recipe is another fruit-flavored tea that’s thirst quenching and super easy to make. Make sure you double the recipe, though, because it’s a good one to have on hand during the hot days of summer!

Mango Iced Tea
Recipe courtesy of Bobby Flay

Ingredients:
1-1/2 quarts cold water
6 high quality black tea bags
2 cups mango nectar
Sugar
1/4 cup fresh mint leaves
Thinly sliced mango

Directions:
Bring water to a boil, turn off heat and add tea bags and steep until tea is dark, about 5 minutes. Remove bags, add mango nectar and add sugar, to taste. Stir until sugar is dissolved. Place in pitcher and add mint leaves. Pour over ice and garnish with mango slices.

Serves 4.

Linnell’s Notes:
1. I use 2 of Lipton’s family-sized ice tea bags.

2. I’ve made this using mango juice and mango nectar. The results are slightly better using the nectar – a tiny bit more sweet and a more pronounced mango flavor.

3. One tablespoon of sugar is all I add to the tea and nectar solution, but I don’t like my iced tea too sweet.

4. Let the flavored tea cool before refrigerating and definitely serve it chilled.

5. Omit the mint only if you absolutely hate mint! The mint leaves lend a wonderful, cooling, fresh taste to the tea.

6. Instead of garnishing with thin slices of mango, I added frozen mango chunks that I’d purchased in a large bag at Costco.

7. The fruit flavors in this recipe and the Boston Iced Tea recipe can be easily adapted – just substitute different flavors of nectar for this recipe or frozen concentrate for the Boston Iced Tea recipe.

Enjoy and stay cool!

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