It looks like summer is finally on its way! As the weather gets warmer we begin to prefer cold drinks to hot drinks in our Libre Tea glasses. So…let’s talk Ice Tea!

Ice Tea can be made with plain or flavored black or green tea, herbal tea, rooibos tea, and fruit teas. When making Ice Tea you will need to use twice as much loose leaf tea per serving then you would for hot tea. Other ingredients might include lemonade, sugar or sweetener of your choice, lemon, lime or orange slices, mint leaves, etc. Some Ice Teas only take 5-10 minutes to make while others can take 1 hour, over night or even 24 hours to make.

Apple Lemon Pomegranate Ice Tea

Make the tea as usual, being sure to double the amount of Apple Lemon Pomegranate rooibos tea and let steep for 6 minutes.  Sweeten with Stevia or rock sugar to taste. Fill a glass 3/4s full of ice and pour the hot tea in, then add a slice of Lemon as decoration.

Iced Green TeaA glass of Ice Tea

  • 1/3 cup (75ml) green tea leafs
  • 6 cups of water
  • 6 slices of oranges
  • 6 slices of lemons
  • Sugar (or your favorite sweetener)
  • 2 cups of ice

Preparation: In large measuring cup or teapot, place green tea leafs, orange and lemon slices; cover with boiling water and steep for 10 – 12 minutes. Strain into large pitcher; add sugar to taste and stir until dissolved. Serve over ice in your Libre Tea glass.

Here are a few other recipes for Ice Tea:

There are so many great Ice Tea recipes out there that we thought why not make an Ice Tea Recipe booklet.

Do you have a delicious Ice Tea recipe? Share your recipe below (before June 1st, 2011) for a chance to win a Libre Tea Large glass ‘n poly!

Giveaway – 1 Libre Tea Large per day until June 1st!

Remember – You must submit an Ice Tea Recipe to be eligible for the Giveaway!

We will put together a special Iced Tea Recipes booklet, giving you credit for your recipe! Everyone who submits an Ice Tea recipe will have it (pdf) emailed to them!

 

Comments (23)

  1. Reply

    We usually make a huge soup pot of extra strong black tea, so it won’t get too diluted when we add ice. Then I like to add lemons, and a ginger simple syrup. The simple syrup is easy to make: 3/4 cup sugar, 1/2 cup water, and take 2 inches of ginger peel and slice. bring sugar and water to boil, add ginger. simmer until sugar is dissolved, and it has a nice strong gingery taste! simple syrups are a great way to sweeten iced tea, since sugar doesn’t dissolve well in cold water.

  2. Christina

    Reply

    I don’t actually like iced tea but my husband can’t get enough of it in the summer. He doesn’t like anything fancy or flavored so here’s what I do:

    1. I had a bunch of black teabags that I didn’t like. I took 8 or 9, put them in 2 quarts of water and left it in the fridge at least overnight but it seemed like the longer it sat, the better he liked it.

    2. I also use about a quarter cup of loose leaf tea, usually green, in 2 quarts of water and let sit in the fridge for at least 12 hours. Again, the longer it sat the better he seemed to like it. Strain & drink!

  3. J

    Reply

    Gold Rush!

    6 cups of water
    Sufficient amount of loose leaf black tea (preferably a good Assam)
    1 blood/navel orange or lemon
    Agave/honey

    Preperation:
    1. Steep tea in hot water for 5 mins (or whatever the tea calls for)
    2. Remove the tea leaves and stir in a desired amount of sweetner
    3. Let cool for 10 mins
    4. Slice your citrus fruit of choice and add to liquid
    5. Chill and serve the liquid gold over ice!

  4. andrea v

    Reply

    I love iced tea year round. I use 3 lipton family size bags and fresh mint leaves. In the summer theirs nothing better than sun tea. I use my iced tea maker in the winter month.

  5. Catherine Rochette

    Reply

    Lime/mint ice tea
    Lime and mint Fresno ice tea

    Juice of 2 limes
    1 sliced lime
    3 table spoons of green tea
    10 fresh mint leaves
    10 tbsp of white sugar
    4 cup of boiling water

    Brewing tea in boiling water. Cush mint leaves with the juice of 2 limes and sugar and pour the brewing tea over it in a pitcher and add the sliced lime. Serve cold in glasses and enjoyed!!

  6. Amy W

    Reply

    Cool Breeze

    This iced tea is incredibly refreshing and cool on a hot day!

    4 tsp green tea (Jasmine is great, but plain is fine too)

    1/2 cucumber, very thinly sliced

    1 bunch of fresh mint

    2 or 3 trays of ice cubes

    your favourite sweetener, to taste (I prefer honey)

    1. Steep your tea with 500ml of hot, but not boiling water for 3 minutes. Remove tea leaves.

    2. Add your favourite sweetener. It should taste overly sweet at this point, because the tea will be diluted.

    3. Combine tea and ice cubes in a pitcher. Stir.

    4. Add cucumber slices.

    5. Tear off mint leaves and roll between thumb and forefinger to release flavour before adding to pitcher.

    6. For stronger cucumber-mint flavour, leave it in the fridge for a few hours. Otherwise, enjoy straight away!

  7. Adam W

    Reply

    When I was in college, some friends and I made some tea with peach schnapps in it. It was basically like drinking a cloud. Delicious.

    1/4 ounce of Ben Shan oolong (we got ours from Chicago Tea Garden)

    Add peach schnapps to taste (I recommend at LEAST a shot per glass).

    Basically, you add the schnapps in after the tea cools for about 10 minutes then throw some ice cubes in it. Though it’s not truly ice cold when you drink it, it IS iced, not to mention extremely satisfying after taking exams all week. My friends swear by it. I guess you could add honey and/or ginger if you weren’t pleased with the end result, but this drink is so simple and good that we all felt adding anything would just be overbearing (but to each their own).

  8. Raquel

    Reply

    I love brewing a good herbal or black tea outside in the sunshine for a few hours and then just adding fresh sliced lemons after it has been poured over ice.

  9. Sarah

    Reply

    BlueberryPeach Iced Tea (YUMMY!)

    Ingredients:
    9 tsp organic Rooibos tea, 
2 peaches peeled, pitted and sliced, 
1 cup fresh blueberries, 
3 tablespoons honey

    Instructions:
    Steep tea in 6 cups of boiling water for 6 to 7 minutes. Purée half of the peaches and blueberries with honey in a blender until smooth. Transfer to a large pitcher with remaining fruit. Add 3 cups ice cubes to pot with hot tea and stir until melted. Pour tea into pitcher with fruit. Serve immediately over ice, or chill until ready to serve.

  10. Riva

    Reply

    I drink green tea every day instead of water. I choose Sencha green tea as it has a sweeter taste to begin with so I don’t need to add sugar.

    To make a basic batch: Simply add a couple of heaped teaspoons of sencha loose green tea per litre of water, (or bags if preferred) to a glass pitcher, add filtered water. Let sit at room temperature or in a sunny window to brew, strain to remove tea, then refrigerate.

    To jazz up the tea, when ready to serve put 1 cup of brewed tea in blender with an inch or two of fresh cucumber, blend, then pour into drinking glass and top with ice and additional tea if needed.

    Alternative: If you feel like you need a bit of fizz, skip the pop, add club soda to your ice tea glass with a twist of lemon or lime.

    Tip: tea brewed with boiling water can turn bitter when used for iced tea. If you want your green tea hot, use 2/3rds boiling, 1/3 cold water, then add your tea. Make a pot, refridgerate the leftovers for iced tea.

  11. Bruce

    Reply

    Citrusy Iced Tea
    2 large tea bags
    3 c. hot water
    1/4 c. sugar
    1 (6 oz.) can frozen lemonade
    3 cans cold water

    Steep tea for 30 minutes, add sugar and remove bags. Add lemonade, water and stir. Serve over ice.

  12. andrea v

    Reply

    â– 1 1/2 cups water
    â– 5 tea bags Pineapple Ginger Green Tea
    â– 1 cup coconut water
    â– Ice for serving
    â– Kiwi slices for garnish
    Preparation
    â– Bring 1 1/2 cups of water to just short of boiling and pour over tea bags into an infuser in a heat-resistant pitcher. Allow to infuse for 3 minutes.
    â– Remove tea bags.
    â– Combine cooled tea with coconut water and pour over ice into glasses .Garnish with fresh kiwi slices.
    For sweetner i add honey when it’s still hot or pink sugar packets

  13. Maggie

    Reply

    Cranberry cinnamon ice tea
    Ingredients

    * 1 quart water
    * 5 oz cranberries
    * 3 or 4 tbsp honey (depending on sweetness of fruit)
    * 1/2 orange juiced
    * 3 tbsp lemon juice
    * 5 whole cloves
    * 1/2 cinnamon sticks

    Boil water and cranberries then let simmer for about 20 minutes. Add rest of ingredients, cover and steep for at least 45 mins before cooling to room temp and refrigerating.
    Serve ice cold. Pairs wonderfully with pound cake or biscuits (the tartness of the drink cuts the buttery sweetness of the treats)

  14. Ron

    Reply

    I prefer simple and solid flavors so my favorite is just green tea that is steeped a little longer than usual and 3 mint leaves.. Flavor last and stands on it’s own. You can even add some sweetener if you have to have it but I prefer mine without. It’s also great either chilled with lots of ice or hot or even just room temperature :).

    Some of these other recipes sound pretty good but most are a bit too much for my taste.

  15. Amber G.

    Reply

    I LOVE iced teas of any variety!
    My favorite recipe is for Coconut Mint Iced Tea.
    Steep 1/4 – 1/2 cup freshly picked and dried mint leaves of your choice in 1/2 gallon of water. I like to leave mine in the sun for the afternoon to let the sun help infuse the minty goodness into the water. After the tea has infused to you liking pur one pint glass 3/4 full. Add 1-2 tablespoons honey, sugar, maple, agave, or sweetener of your choice along with 1 tablespoon coconut milk, not coconut water. You want it to be nice and creamy. Blend well and enjoy!

  16. Amber G.

    Reply

    Another one of my favorite mint tea variations is a ginger mint. I steep my mint tea with bits of dried ginger for a minty, spicky pick me up in the morning!
    Thanks for the great giveaway!

  17. Reply

    Fresh Fennel Iced tea
    after roasting the fennel bulbs I have never wanted to throw away all the greens on top-
    so it makes perfect iced tea.
    boil enough water to cover all the fresh tops you have- chop them up first.
    Steep in freshly boiled water 4 hours- overnight-
    strain and flavor with lemon and honey.
    Very refreshing!!

  18. Reply

    ginger tea: this is really yummy and super easy.

    brew a nice strong black tea, stir in 1 Tbsp ginger syrup, garnish with a lemon wedge.

    ginger syrup:
    1 c peeled and chopped fresh ginger
    1/2 c sugar
    1 c water
    juice of 1 lemon

    bring to a boil, reduce heat to a bare simmer and simmer for 15 min.
    take off the heat and let steep for 1/2 to 1 hr. strain and store in a jar in the fridge.

    the ginger pieces can be spread out on a cookie sheet and dried for a day or so, shake them with about a tablespoon of granulated sugar to keep them from sticking together. and stored in an airtight container. these are great in baked goods.

  19. Laurie

    Reply

    Basic Iced Tea
    Makes about 8 servings

    Ingredients:
    -6-8 tea bags of any good quality black tea (15 ml of tea per 200 ml of water)
    -1 medium lemon or range
    -8 cups simmering water (about 2 Liters)
    -Ice
    -Sugar

    Instructions
    * Place tea bags in a large heatproof glass pitcher. Use a zester and add the zest from the lemon or orange, avoiding as much of the white pith as possible.
    * Pour simmering water into the pitcher and let steep for at least 5 minutes. Remove tea bags and discard. Let cool and then refrigerate.
    * To serve, fill iced tea glasses with ice and pour tea over ice. Sweeten to taste.

  20. Carolyn S.

    Reply

    Vanilla Roobios Iced tea

    Simple syrup
    1/2 vanilla bean, split, seeds scraped
    8c. water
    8 bags of favorite rooibos tea/equivalant loose tea ice cubes

    Make a batch of simple syrup (1 part water:1part sugar. Boil until sugar is dissolved) add vanilla bean and seeds before it comes to a boil. Remove from the heat and let it steep 30 mins. Strain the syrup to remove seeds etc.

    (This takes a little time but you can make extra for future use.) Boil water, steep tea. Chill in refrigerator. Sweeten with 1/2 cup vanilla syrup before serving over ice. This is really good with flavored tea.

  21. Mary

    Reply

    Here is a recipe for cranberry iced tea, a refreshing summer drink with a zing. Some people call it Boston iced tea.

    Ingredients:

    1 quart water
    4 tbsp sugar
    5 black tea bags
    6 tbsp all natural cranberry juice concentrate

    Directions:

    Boil water and stir in the sugar with a wooden spoon until it dissolves. Remove water from heat, add tea bags, and steep 5 minutes. Remove the tea bags, and stir in the cranberry juice concentrate.

    Allow the tea to cool to room temperate before storing in the refrigerator. Pour over a tall glass of ice and enjoy!

    Thanks for the chance to win!

  22. tanya

    Reply

    I like a simple white tea recipe. White tea tends not to get bitter from over-steeping like green does. I’ve found a pomegranate white tea from a local Bulk Barn store of all places. In a large libre tea glass I add 2 tsp. of loose pomegranate white tea and 1 tbsp. of sugar. To this I add hot but not boiling water (about 165 degrees is good so as not to scorch the leaves). I leave the leaves right in and once it’s cooled enough I put it in the fridge until cold. I pour it into glasses filled with ice (and a splash of raspberry syrup as an optional addition – the kind used at coffee shops) and right away heat more water to reuse those leaves (up to 3 times).

  23. Josh Dyson

    Reply

    I like a nice, robust, smokey iced black tea. However, lapsang souchong can be a bit over-powering to folks who haven’t acquired a taste for it. So, I will use about 3/4 Yunnan Black Tea (something with a good amount of buds, sometimes entirely buds) and 1/4 lapsang souchong. I usually would use about 2.5g tea for 250mL of water, but I’ll double the tea if I’m going to be pouring it over ice. Do a nice, long steep as well. I’ll let the folks who need it add sugar or honey after the fact, but I usually drink it “as is”. Not bad with a little lemon, as well!

    Goes great at barbecues.

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