9 Healthy Iced Tea Recipes

Minty Iced Green Tea
Peach and Mint Iced Tea
Blueberry-Lemon Iced Tea
Iced Lavender Green Tea
Bubble Milk Tea
Slightly Sweet Tea
Spiced Iced Tea
Moroccan Mint Tea
Green Tea and Honeydew Granita



Minty Iced Green Tea

Ingredients

  • 1 cup fresh mint leaves, washed
  • 3-4 green tea bags
  • Ice
  • Honey or agave, fresh lavender leaves (optional)

Preparation

Place mint leaves in a large glass or BPA-free plastic pitcher. Crush gently with clean hands. Add tea bags, and pour hot water over top, leaving a few inches of room. Cover and refrigerate for 4-6 hours. Remove tea bags; serve over ice. Add honey or agave to sweeten and a few fresh lavender leaves, if you have them on hand.

Peach and Mint Iced Tea

Ingredients

  • 8 cups boiling water
  • 8 tea bags
  • 4 ripe peaches, cut into 1/2-inch pieces
  • 1 small bunch fresh mint sprigs
  • Sugar, to taste (if desired)

Preparation

Pour the water into a heat-resistant pitcher. Add the tea bags and let steep for 10 minutes. Remove and discard the bags and allow the tea to cool to room temperature before refrigerating. Add the peaches, mint, and sugar (if using). Strain, if desired. Pour over ice. Makes 8 Servings.

Blueberry-Lemon Iced Tea

Ingredients

  • 1 (16-oz.) package frozen blueberries
  • 1/2 cup fresh lemon juice
  • 4 cups water
  • 3 family-size tea bags
  • 3/4 cup sugar

Preparation

Bring 1 (16-oz.) package frozen blueberries and 1/2 cup fresh lemon juice to a boil in a large saucepan over medium heat. Cook, stirring occasionally, 5 minutes. Remove from heat, and pour through a fine wire-mesh strainer into a bowl, using back of a spoon to squeeze out juice. Discard solids. Wipe saucepan clean. Bring 4 cups water to a boil in same saucepan; add 3 family-size tea bags, and let stand 5 minutes. Remove and discard tea bags. Stir in 3/4 cup sugar and blueberry juice mixture. Pour into a pitcher; cover and chill 1 hour. Serve over ice. Makes 5 cups.

Iced Lavender Green Tea

Ingredients

  • 4 green-tea bags
  • 1 1/2 teaspoons fresh lavender blossoms or 3/4 tsp. dried lavender
  • Lavender sprigs (optional)

Preparation

Heat 1 qt. water in a medium saucepan until it just begins to simmer. Remove from heat and add tea and lavender. Steep for 5 minutes. Strain into a heatproof pitcher or bowl. Let cool. Pour into ice-filled glasses and garnish with lavender sprigs if you like. Makes 4 servings.

Bubble Milk Tea

Ingredients

  • 3/4 cup brewed tea (such as black, green, chai, or jasmine)
  • 1 cup ice cubes
  • 2 tablespoons Sugar Syrup (more or less to taste; see recipe)
  • 1/2 cup milk (or soy, almond, or rice milk)
  • 1/4 cup Tapioca Pearls (see recipe)

Preparation

Combine the tea, ice, syrup, and milk in a blender or cocktail shaker; blend or shake until frothy. Place pearls in a tall glass. Pour tea mixture over pearls, and serve with a fat straw.

Slightly Sweet Tea

Ingredients

  • 4 cups water
  • 7 green tea bags
  • 1/2 cup honey
  • 4 cups cold water
  • 1 navel orange, cut into wedges
  • 1 lime, cut into wedges

Preparation

Bring 4 cups water to a boil in a medium saucepan; add tea bags. Boil 1 minute; remove from heat. Cover and steep 10 minutes. Remove and discard tea bags. Stir in honey. Pour into a 2-qt. pitcher; stir in 4 cups cold water and orange and lime wedges. Serve over ice. Makes 2 qt.

Spiced Iced Tea

Ingredients

  • 10 whole cloves
  • 4 cinnamon sticks, broken in half
  • 1 2-inch-long thin strip lemon zest
  • 8 herbal tea bags
  • 1/2 cup sugar

Preparation

Wrap cloves, cinnamon and zest in a piece of rinsed cheesecloth. Gather into a bundle; tie with kitchen string. Bring 8 cups water to a boil in a pan. Add spice bundle and tea bags. Remove from heat; cover and steep for 10 minutes. Remove and discard spice bundle and tea bags. Stir in sugar until dissolved; let cool. Cover and chill for 2 hours. Serve over ice, garnished with lemon slices, if desired. Makes 8 cups.

Moroccan Mint Tea

Ingredients

  • 2 1/2 cups boiling water
  • 2 teaspoons sugar
  • 2 teaspoons loose Chinese gunpowder green tea or green tea
  • 6 mint leaves, crushed

Preparation

Combine all ingredients in a medium bowl; cover and steep 5 minutes. Strain tea mixture through a fine sieve into a bowl; discard solids.  

Note: When you get loose tea from tea bags, one regular green tea bag will yield 1 teaspoon loose tea leaves.
 

Green Tea and Honeydew Granita

Preparation

Boil 3/4 cup water in small saucepan. Remove from heat. Add 4 green tea bags. Rip open an additional tea bag, and add tea leaves to water. Let stand 6 minutes. Remove bags from the pan, squeezing any liquid into pan; discard bags. Return pan to medium-high heat. Add 2/3 cup sugar; stir until sugar dissolves. Remove from heat, and cool (about 15 to 20 minutes). Combine tea mixture, 4 cups cubed honeydew melon, 6 tablespoons melon-flavored liqueur (such as Midori), and 2 tablespoons fresh lemon juice in a food processor; process until smooth. Pour into 11- x 7-inch baking dish. Freeze 30 minutes or until edges are frozen and center is slushy. Stir granita with a fork, scraping frozen edges into the center; freeze 20 more minutes. Repeat this step every 20 minutes until completely frozen into light, icy crystals (about 2-2 1/2 hours). Scrape into 6 glasses to serve.

Source: Health.com

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