By Missy Wattenbarger / mwattenbarger@crossville-chronicle.com
June 09, 2009 08:53 pm
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Did you know that June is National Iced Tea Month?
Although I am not really sure why June was given that special designation, I am not complaining – I love iced tea and I know several people who feel the same way.
According to a 2004 press release I found at the Web site www.teausa.com, "the quintessential English tradition of 'taking tea' was forever changed 100 years ago, when plantation owner Richard Blechynden was inspired to pour brewed tea over ice at the 1904 World’s Fair in St. Louis, creating an American phenomenon.
"It was a particularly hot summer day and customers were uninterested in the hot tea Blechynden was serving, so he poured the delicious beverage over ice. Since then, people around the world have delighted in tasty, refreshing iced tea and have made it one of America’s favorite beverages."
June 10 has been singled out as National Iced Tea Day. So be sure to pour yourself a glass today and throughout the month.
Boston Iced Tea
1 gallon water
1 cup white sugar
15 tea bags
1 (12 fluid oz.) can frozen cranberry juice concentrate
Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.
www.allrecipes.com
Bubbly Iced Tea
1 qt. (4 cups) water
1 tub Crystal Light Natural Lemon Flavor Iced Tea Mix
1 bottle (1 litter) diet carbonated lemon-lime beverage, chilled
Add water to drink mix in large plastic or glass pitcher; stir until mix is dissolved.
Stir in carbonated beverage just before serving.
Serve over ice.
Tips: To make ahead, mix water and drink mix as directed. Refrigerate until ready to serve. Add carbonated beverage just before serving. You can substitute orange-flavored seltzer for the lemon-lime beverage. For a little something extra, garnish with lemon slices.
www.kraftfoods.com
Mint Iced Tea
1 quart water
4 family size tea bags (recommended: Luzzienne)
2 cups sugar
1 bunch mint leaves
1 lemon, slices for garnish
In a large pot bring the water to a boil. Remove pot from heat, add the tea bags, cover with a lid, and allow tea to steep in water for 20 minutes. Take a 1 gallon jug and pour the sugar into the jug and cover with some hot tap water. Stir the sugar around to dissolve while the tea is steeping. Once the tea has steeped, remove the lid and the tea bags. Pour the tea into the jug with the sugar, stir, and place the tea bags back into the jug. Stir the tea well, making sure the sugar dissolves. Fill the jug with cold water to yield 1 gallon.
To serve, pour each glass of tea and garnish with a slice of lemon and mint leaves.
www.foodnetwork.com
Pineapple Sun Tea Coolers
4 bags black tea
4 cups water
1 can (12 oz. size) unsweetened pineapple juice concentrate, thawed
1/2 cup lemon juice
1/3 cup sugar
Mix tea bags and water in sun-tea jar or pitcher. Let stand in hot sun 3 hours.
Remove tea bags. Chill tea 1 hour. Mix juice concentrate, lemon juice and sugar in medium bowl until sugar is dissolved. Stir into tea. Keep refrigerated.
Note: Use real lemon juice (not bottled) and adjust the sugar to suit your taste. If you are looking for a stronger tea taste, leave the sun tea out in the sun for 6-8 hours or double the amount of tea bags used.
www.cdkitchen.com
n Missy Wattenbarger can be reached at mwattenbarger@crossville-chronicle.com.
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