Time 20m Yield about 2 quarts. Number Of Ingredients 4 Steps:
In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups water. , In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice.
Time 6h20m Yield 10 servings Number Of Ingredients 7 Steps:
Bring 8 cups water to a boil. Add the raspberries, sugar, tea bags and basil. Turn off the heat and steep 5 to 10 minutes. Strain and let cool, then combine with the lime juice in a large pitcher. Refrigerate until chilled, about 1 hour. Serve in Raspberry Ice-filled glasses, garnished with fresh basil leaves. Add 3 raspberries to each ice cube slot in an ice-cube tray. Fill with water and freeze until solid, 6 to 8 hours.
Time 30m Number Of Ingredients 6 Steps:
In a large pot bring 4 1/2 cups of water to a boil over high heat. Stir in the rosehips and raisins. Partially cover the pot, lower the heat, and simmer for 10 minutes. Remove pot from heat, stir in raspberry leaves, cover, and steep for 10 minutes. Meanwhile, place a large strainer lined with cheesecloth or a damp paper towel over another pot or heatproof bowl. Strain tea, pressing on the herbs to extract all liquid. Add raspberry and orange juices and stir to blend. Let brew cool completely, about 45 minutes. Fill four tall glasses with ice. Pour tea over ice and garnish each with an orange slice, if desired. Serve immediately.
Time 15m Yield 10 Number Of Ingredients 6 Steps:
Bring the water to a boil in a large pot, and stir in the tea bags, raspberries, and sugar until the sugar has dissolved. Allow the mixture to steep until the desired level of tea flavor is reached, 3 to 5 minutes; remove tea bags, and stir in the lemonade mix until dissolved. Pour tea into pitchers, and add ice to cool.
Time 10m Yield 16 servings (4 quarts). Number Of Ingredients 6 Steps:
In a Dutch oven over high heat, bring sugar and water to a boil. Remove from heat; stir until sugar is dissolved. Add raspberries, tea bags and lemon juice. Steep, covered, for 3 minutes. Strain; discard berries and tea bags. , Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice. If desired, serve with raspberries and lemon slices.
Time 1h13m Yield 4 Number Of Ingredients 3 Steps:
Bring water to a boil in a saucepan. Add rosehips to boiling water, cover, reduce heat, 8and simmer gently for about 8 minutes. Remove from heat and stir in sugar until dissolved. Leave covered to steep for 10 minutes. Strain tea through a fine sieve. Cool to room temperature, then transfer to the fridge to chill.
Time 40m Yield 4 servings Number Of Ingredients 7 Steps:
Put the tea bags in an 8-cup measuring cup or heat safe bowl. Boil the water, pour it over the tea bags, and allow to steep for at least 10 minutes. Allow to cool and remove tea bags. In a small saucepan combine the sugar and 1 cup water and bring to a boil. Cook briefly until sugar is dissolved. Remove from heat and add raspberries. Let come to room temperature. Combine the tea and raspberry sugar syrup, to taste. Put ice into 4 (12-ounce) glasses. To each squeeze in a wedge of lime, pour sugared tea over, and garnish with a sprig of mint. Copyright 2005 Television Food Network, G.P. All rights reserved.
Time 14m Yield 2 quarts Number Of Ingredients 4 Steps:
Bring 4 cups water to a boil. Add sugar and tea bags; steep for 6 minutes. Discard tea bags. Add 4 cups water. In saucepan mix raspberries with remaining 1/2 cup water. Bring to a boil. Simmer for 3 minutes. Push berries through a strainer to remove seeds. Add berry mixture to tea mixture, serve over ice.
More about “raspberry rosehip iced tea recipes”
Time 5m Yield 1 serving(s) Number Of Ingredients 9 Steps:
Fill a glass with ice. Add first 6 ingredients; stir gently. Float Chambord on top. Garnish with lemon wedge.
