Iced tea is consumed in huge quantities and many forms world wide but has somehow never been particularly popular in the UK. This is inexplicable – it’s simple to make, tasty and a much healthier alternative to fizzy, sugary soft drinks. Some iced teas are made from black, white or green tea, while others are herbal infusions, all of which can be blinged up with some fruit flavours. Here’s how to make iced tea recipes in a number of fruity variations.
Fruity iced tea recipes
Pomegranate and hibiscus. A tangy, sweet and sour combination.
- 12 hibiscus tea bags
- 1 litre boiling water
- 250ml pomegranate juice
- 1 litre cold water
Steep the tea bags for about five minutes in the boiling water, then strain into a large jug. Stir in the cold water and pomegranate juice and refrigerate for at least a couple of hours, until well chilled. Serve with lemon wedges and plenty of ice.
Fruity Earl Grey. A dark and sophisticated iced tea.
- 3 heaped tsp Darjeeling Earl Grey loose leaved tea
- 300ml orange juice
- 150ml apple juice
- 80ml lemon juice
- 220ml ginger ale
- 1 tablespoon caster sugar
- 2 sprigs fresh mint
Brew the Earl Grey in a teapot for about three minutes with boiling water. Add the ginger ale, sugar and fruit juices with the infused tea to a large jug and stir gently until the sugar has dissolved. Stir in the mint and leave the mixture to cool to room temperature, then refrigerate until well chilled. To serve, remove the sprigs of mint and add plenty of ice cubes. How to make iced tea a bit more adult and exotic? Add a bit of dark rum!
Ginger lemon iced tea with fruity cubes
- 110g fresh raspberries
- Ice cube trays and water
- 80ml runny honey
- 1 tablespoon grated fresh ginger
- 6 white teabags
- Juice of three lemons
Divide the raspberries between the compartments in the ice cube trays, top up with water and freeze at least six hours in advance.
Add the ginger and the honey to a saucepan with 500ml of water and bring to the boil. Reduce the heat and leave to simmer for five minutes. Remove the pan from the heat and add the teabags and allow to steep for up to an hour. Strain the mixture into a jug and add the lemon juice and 1.5 litres of water. Leave to chill in the refrigerator. Serve over plenty of ice, garnished with fresh mint leaves and lemon slices.