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
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 Tea
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
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.


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