13 Jun, 2007
Posted by andrea tomkins in: Oh! Things!|Recipes and Food
I was inspired by this grrl’s iced tea recipes. Pictured above is my first attempt at making my own iced tea. I used two teabags. I should have used two more teabags, because it was essentially flavourless.
Like my new/old icedteapot? I bought it at Neighborhood Services yesterday for two bucks.
OOH! I’m so happy you were inspired!
I have been making iced tea non-stop for a few weeks now. It cuts through the heat like nothing else!
I absolutely adore your tea pot!! Keep on brewing!
2 | Marla
I like making a something with blueberry herbal tea and lemons – like lemonade – or tea – but you know…
It’s also a help to make a little sugar syrup to keep around – a little goes a long way, and that way you don’t end up with all the grainy sweetness at the bottom of the pitcher. Because by, the way, I have a fabulous pitcher and glasses set for such things.
3 | Miss Vicky
I have been using Bridgehead’s loose lemongrass tea for iced tea. Very yummy. Love the pitcher, BTW.
5 | Alison
I’ve been wanting to try Rebecca Blood’s recipe for summer tea:
http://www.rebeccablood.net/thriftyo/2007/05/summer_tea.html#content
6 | Yaris
Fast and easy:
For 4 servings, place 6 tea bags i 4 cups freshly drawn cold water. Refrigerate overnight. Serve over ice; pass lemon wedges and suger.
Enjoy! -:)
7 | Jackie
No wait iced tea.
take 3 tea bags put in microsafe dish add water put in micro for 3 minutes.
While the tea is cooking pull out your tea piture and add desired amount of sugar. We have a large container so I use 1-1/2 cups sugar.
When tea is finished cooking pour over sugar and stir until sugar melts. Add water until container is full.
Get a glass fill with ice and enjoy!
This Texas girl dosen’t like to wait for her tea! Have a great summer.
8 | Jenn
I fell in love with Hibiscus iced tea in NY about 8 years back. They started carrying a variety at Starbucks known a “Passion” and they now sell the large iced tea bags so I can make my own at home with out using so many regular tea bags. I find it flavourful enough on its own and don’t sweeten it myself, I drink about 2 litres a day right now.
9 | liss76
I routinely make a pot of jasmine green tea on the stove every morning. I drink what I do while it’s hot and sip the rest cold. If there’s any left at the end of the day, it gets tossed into the fridge for an afternoon treat the next day. The light floral scent goes wonderfully with the cooler temperature–add a squeeze of lemon and enjoy! Yum.
BTW, if you don’t like sugar crystals in your drinks (tea, mojitos, etc), you can always get a bottle of alternative liquid sweetener–Black River juice has one that’s 100% fruit sugar, and there are also various grain-based liquid sweeteners. I’ve used the Lundberg rice one before and it’s a really nice change from regular white sugar simple syrup.
12 | andrea
I think it depends on the tea you’re using. I tried this again using four teabags… it’s this green organic tea with ginger and honey and the package indicates it’s mild-tasting.
Four was definitely better than two. Now I have to figure out how much sweetener to use. Hmmm.
[…] It is lovely served with lemon ice, and when it’s made in a retro coffee carafe. […]
My name is Andrea and I live in the Westboro area of Ottawa with my husband Mark and our dog Piper who is kind of a big deal on Instagram. We also have two human offspring: Emma (24) and Sarah (22). During the day I work as a writer at the Royal Ottawa Mental Health Centre. I am a longtime Ottawa blogger and I've occupied this little corner of the WWW since 1999. The Fishbowl is my whiteboard, water cooler, and journal, all rolled into one. I'm passionate about healthy living, arts and culture, travel, great gear, good food, and sharing the best of Ottawa. I also love vegetables, photography, gadgets, and great design.
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