The Culinary Connoisseur
Tea-riffic
24
Aug
Aug
Think summer is coming to a close? Check the forecast. It looks like summer heat
has finally made its way here—just in time for back-to-school! When the weather
has got you “hot under the collar” enjoy a glass of refreshing freshly brewed
iced tea. Brewed iced tea is nothing like the bottled stuff. Bottled teas are
often filled with preservatives and artificial flavorings and can be costly.
has finally made its way here—just in time for back-to-school! When the weather
has got you “hot under the collar” enjoy a glass of refreshing freshly brewed
iced tea. Brewed iced tea is nothing like the bottled stuff. Bottled teas are
often filled with preservatives and artificial flavorings and can be costly.
Whether you like it sweet or unsweetened, mild or strong,
it’s hard to deny the allure of a perfectly-chilled glass of iced tea.
it’s hard to deny the allure of a perfectly-chilled glass of iced tea.
There are a few ways to make iced tea. You can brew
traditional hot tea and chill it in the refrigerator, or just cool it fast by
pouring it into a glass over ice. You could also make sun tea by adding tea
bags or loose tea to water in a glass jar, and setting it outside on a hot day;
the heat of the sun will slowly brew the tea. Finally, you could go for
the cold-brew method: let it steep slowly in the fridge overnight.
traditional hot tea and chill it in the refrigerator, or just cool it fast by
pouring it into a glass over ice. You could also make sun tea by adding tea
bags or loose tea to water in a glass jar, and setting it outside on a hot day;
the heat of the sun will slowly brew the tea. Finally, you could go for
the cold-brew method: let it steep slowly in the fridge overnight.
If you’re sweetening cold iced tea, you’ll need to choose
a liquid sweetener. Granulated sugar doesn’t dissolve completely in cold
liquid, so choose maple syrup or agave, or turn your sugar into simple syrup.
To whip up simple syrup, just heat equal parts sugar and water in a sauce pot,
stir to help it dissolve as you bring to a boil, then let cool. It really is,
um, simple. The liquid sugar will combine nicely with your tea—or any other
cold beverage that happens to need sweetening.
a liquid sweetener. Granulated sugar doesn’t dissolve completely in cold
liquid, so choose maple syrup or agave, or turn your sugar into simple syrup.
To whip up simple syrup, just heat equal parts sugar and water in a sauce pot,
stir to help it dissolve as you bring to a boil, then let cool. It really is,
um, simple. The liquid sugar will combine nicely with your tea—or any other
cold beverage that happens to need sweetening.
Perfect Brewed Iced Tea
6 cups water
This is the classic. Add berries or fruit slices to
give it unique flavor.
give it unique flavor.
8 regular tea bags (orange pekoe or green tea or a
combination)
combination)
4 cups cold water
½ cup granulated sugar
1 more quart water
Ice cubes
Lemon slices (optional)
Tie the tea bag strings together and place the bags in a
heat-proof 2-quart pitcher.
heat-proof 2-quart pitcher.
Bring 4 cups cold water (always start with fresh cold
water) to a rapid boil. Remove from heat and immediately pour over the tea
bags. Add baking soda. Allow tea to steep for 20 minutes or more. This process
simply forms the concentrate or tea “essence”. Add sugar as directed, or to
taste.
water) to a rapid boil. Remove from heat and immediately pour over the tea
bags. Add baking soda. Allow tea to steep for 20 minutes or more. This process
simply forms the concentrate or tea “essence”. Add sugar as directed, or to
taste.
You can store the mixture in the refrigerator for up to
24 hours.
24 hours.
Remove tea bags, squeeze out excess liquid, being careful
to not break open the bags and discard. Fill the pitcher with enough water to
equal 2-quarts. Cover and refrigerate until well chilled before serving. Add a
dozen or so ice cubes if you like.
to not break open the bags and discard. Fill the pitcher with enough water to
equal 2-quarts. Cover and refrigerate until well chilled before serving. Add a
dozen or so ice cubes if you like.
Makes 16 servings.
The mild pink color may fool you, but the taste is
amazing!
amazing!
8 stalks rhubarb, cut into 3-inch lengths or 4 cups
frozen, thawed
frozen, thawed
6 white tea bags
8 cups water
1/3 cup sugar, or to taste
Fresh mint sprigs, for garnish
In a large saucepan, combine rhubarb and 8 cups water;
bring to a boil, lower the heat. Add the
tea bags and simmer for 1 hour. Strain the liquid, add sugar to taste, stirring
to dissolve, and allow to cool. Serve over ice with a sprig of mint.
bring to a boil, lower the heat. Add the
tea bags and simmer for 1 hour. Strain the liquid, add sugar to taste, stirring
to dissolve, and allow to cool. Serve over ice with a sprig of mint.
6 cups water
4 Red Zinger tea bags
4 Raspberry Zinger tea bags
¼ cup sugar
1 orange, sliced 1/4 inch thick
1 lemon, sliced 1/4 inch thick
Ice
Bring 4 cups water to a boil. Add tea bags and steep for
4 to 6 minutes. Remove and discard tea bags. Add sugar and remaining 2 cups
water. Refrigerate until cold, at least 1 hour.
4 to 6 minutes. Remove and discard tea bags. Add sugar and remaining 2 cups
water. Refrigerate until cold, at least 1 hour.
Fill a large pitcher with ice. Add orange and lemon
slices and chilled tea. Pour into glasses with ice, and serve.
slices and chilled tea. Pour into glasses with ice, and serve.