Iced tea can be found pretty much everywhere in the world in some shape or form. Over the last 200 years it’s become one of the most world’s popular drinks. Despite its origins as spiked punch it’s certainly come a long way in a relatively short time, rapidly becoming a healthy drink alternative.
It’s certainly the perfect drink to enjoy on balmy summer days lounging in a hammock in the garden or for enjoying on a long lazy picnic in the or for just cooling yourself down on the beach.
Iced tea can be made using every kind of tea imaginable, which means the flavour possibilities are limitless, allowing you to make simply delicious batches of refreshing drinks using Farrer’s Green Teas, Black Teas, Fruit Teas and Tisanes.
Our tea experts put together some of our favourite iced tea recipes for you to enjoy. So cool down, kick back and relax with our perfect iced tea recipes you can make at home. You can jump to any of our homemade iced tea recipes by clicking the links below.
CITRUS ICED TEA RECIPE
- 6 Farrer’s Lakeland Special tea bags
- 2 tbsp caster sugar
- 10 sprigs mint
- 300ml fresh orange juice
- Juice 1 lime
- ½ sliced orange
- Mint leaves and ice to serve
CITRUS ICED TEA METHOD:
- Make the tea with 1.2 litres of water and 2 tbsp of sugar.
- Add the mint to the pot and infuse for 10 minutes.
- Then strain and allow to cool.
- Pour the liquid into a jug and stir in the juices.
- Serve the citrus iced tea with slices of orange, mint leaves, and plenty of ice.
WATERMELON ICED TEA RECIPE
- 6 tspn Farrer’s small leaf Ceylon black tea
- 3 cups boiling water
- 3 cups of ice
- ¼ of a watermelon cubed
- 2 tbsp lemon juice
- 1 tbsp caster sugar
- 2 sprigs of mint
WATERMELON ICED TEA METHOD:
- Combine the tea leaves and the 3 cups of boiling water in a teapot and allow to infuse for 8 minutes.
- Strain and allow to cool, setting aside in the fridge for 10 minutes.
- Combine all the remaining ingredients and place in a blender. Whizz up until smooth.
- Remove the cooled tea from the fridge and pour over ice, which will melt, then add the watermelon mixture and stir to combine into watermelon iced tea. If the mixture separates simply stir again.
PEACH ICED TEA RECIPE
- 225g cane sugar
- 1 cup water
- 2 ripe thinly sliced peaches
PEACH SYRUP METHOD:
- Add the sugar, water, and peaches to a small saucepan and bring to the boil.
- Gradually reduce the heat and in doing break up the peaches with a wooden spoon to ensure more of the flavour infuses into the mixture.
- Once all of the sugar has dissolved, cover the pan, remove from the heat, and let the mixture infuse for around 30 minutes.
- Once the syrup has cooled strain using a fine mesh sieve and pour the peach syrup into a bottle with a closure.
BREWING THE TEA
- 4 Farrer’s Lakeland Special tea bags
- 8 cups of boiling water
Brew the tea in a large pot and allow it to brew for 4-5 minutes. Once brewed, strain and transfer to a large jug and set aside and allow to chill in the fridge.
SERVING PEACH ICED TEA
Pour the tea into a large jug over ice, add as much syrup as you like to taste and stir to combine, then add fresh sliced peaches to create the finished peach iced tea and serve.
RASPBERRY ICED TEA RECIPE
- 6 cups water
- 3/4 tspn sugar
- 8 Farrer’s Lakeland Special tea bags
- 170ml of raspberry and apple juice concentrate
- 8 cups cold water
- Ice cubes
- Fresh raspberries
RASPBERRY ICED TEA METHOD:
- Bring the water and sugar to the boil in a medium sizes saucepan.
- Remove from the heat after 2 minutes and add the tea bags, cover, and allow to brew for around 4 minutes according to taste.
- Strain and discard the tea bags, add the juice concentrate; stir in the cold water and serve over ice, with raspberries to garnish the raspberry iced tea.
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