The summer heat is in full swing and we’ve got just the thing to cool you down! Today is National Iced Tea Day, and we’re excited to share these flavor-packed iced tea recipes. Whether you’re looking for that perfect par-TEA cocktail to serve up at your next summer bash, or relaxing poolside, these recipes will leaf you cool and satisfied!
Rhubarb Mint Tea
4 cups chopped fresh or frozen rhubarb
2 cups fresh or frozen raspberries
2 packages (3/4 oz each) fresh mint leaves
3 quarts water
4 Royal Cup 1 oz tea bags (Click here to purchase)
2 cups sugar
12 mint sprigs
In a 6-qt. stockpot, combine rhubarb, raspberries, mint and water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat. Add Royal Cup tea bags; steep, covered, 3-5 minutes according to taste. Using a fine mesh strainer, strain tea, discarding tea bags and pulp. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; refrigerate until cooled completely. Serve over ice with mint sprigs.
Watermelon and Basil Iced Tea
8 cups boiling water
8 Royal Cup tea bags (Click here to purchase)
1/8 medium-sized watermelon, cut into small triangles
1 small bunch fresh basil sprigs
Sugar, to taste (if desired)
Pour the boiling water into a heat-resistant pitcher. Add the Royal Cup 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 watermelon, basil and sugar. Pour over ice.
Flying Eagle Iced Tea Cocktail
1 cup fresh lemon juice
2/3 cup sugar
1 cup packed mint leaves, chopped or muddled
2 cups fresh Royal Cup iced tea (Click here to purchase)
1 1/2 cups vodka
In a small saucepan, make a simple syrup by bringing the lemon juice and sugar to a boil over medium heat. Cook the syrup until the sugar is dissolved. Remove from the heat and cool. In a large pitcher, mix together the mint leaves, simple syrup, Royal Cup iced tea and vodka. Refrigerate for 30 minutes to allow mint to steep. Serve over ice-filled glasses.