Recipes: Happy National Iced Tea Day!

Happy National Iced Tea Day! To celebrate this super-refreshing holiday, Tetley Iced Tea has provided three cooling recipes to sample this weekend.

Tetley Summer Sun Tea – Yields 1/2 Gallon Pitcher

• 2 Tetley Iced Tea bags
• 64 ounces filtered water
• 5 tablespoons preferred sweetener
• 2 1/2 lemons, sliced
• 13-15 large strawberries, cut in half & stems removed

1. Steep 2 Tetley Iced Tea bags in boiling filtered water for 3-5 minutes.
2. Add sweetener of choice and stir.
3. Before sealing container, add strawberries and lemon slices. Seal and place in direct sunlight.
4. Let sit for 1-2 hours and serve over ice.

Minty Mango Iced Tea – Yields 1/2 Gallon Pitcher

• 64 ounces filtered water
• 2 Tetley Iced Tea bags
• 2 cups fresh mango, sliced
• 2 1/3 cups mango juice
• 2 1/2 cups raspberries
• Honey to taste (optional)
• Mint for garnish (optional)

1. Boil filtered water and add 2 Tetley Iced Tea bags; steep for 3-5 minutes.
2. Stir in mango juice and add optional honey.
3. Add mango slices and chill at least 1 hour.
4. Before serving, stir in raspberries; garnish with mint & leftover mango slices. Serve over ice.

 

Bubbly Blueberry Ginger Tea – Yields 1/2 Gallon Pitcher

• 2 Tetley Iced Tea Bags
• 64 ounces filtered water
• 4 cups frozen blueberries (plus 2 cups water)
• 32 ounces non-alcoholic ginger beer
• 2 tablespoons honey

1. Bring 64 ounces filtered water to a boil and steep 2 Tetley Iced Tea bags for 3-5 minutes; chill in refrigerator.
2. In a separate saucepan, bring frozen blueberries to a boil with 2 cups of water and honey.
3. Mash berries to release juices and strain with fine mesh sieve; repeat, discard blueberries and chill juice at least 1 hour.
4. Combine chilled tea, blueberry juice and ice cubes in large pitcher; top with ginger beer and serve ice cold.