Best Frozen Iced Tea Recipes

FROZEN ICED TEA

Steps:

• Place tea bags in a large bowl. Pour boiling water over tea bags; steep 10 minutes. Remove and discard tea bags.
• Combine sugar, 1/2 cup water, and corn syrup in a saucepan; bring to a boil over medium-high heat.
• Remove from heat; let stand 5 minutes.
• Add sugar mixture and fresh lemon juice to tea, stirring to combine. Let cool to room temperature.
• Pour cooled tea mixture into a 13x9-inch baking dish; cover and freeze for at least 6 hours or until firm.
• Remove tea mixture from freezer. Scrape entire mixture with a fork until fluffy.
• Serve in sorbet cups or other small dishes. Can garnish with lemon slices and mint sprigs if desired.
• Can be frozen in a sealed container for up to 1 month.

ICED RASPBERRY TEA

Steps:

• In a Dutch oven over high heat, bring sugar and water to a boil. Remove from heat; stir until sugar is dissolved. Add raspberries, tea bags and lemon juice. Steep, covered, for 3 minutes. Strain; discard berries and tea bags. , Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice. If desired, serve with raspberries and lemon slices.

RASPBERRY ICED TEA

Steps:

• In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups water. , In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice.

LEMONADE ICED TEA

Steps:

• In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags. Stir in sugar and lemonade concentrate. Cover and refrigerate until chilled. Serve over ice. If desired, garnish with lemon slices.