In honor of June being National Iced Tea Month, along with National Iced Tea Day on June 10th,KRUPS, worldwide leader in kitchen appliances, has created flavorful and juicy recipes to celebrate.
Create your ideal cup this month with Herbal Sun Tea and Strawberry Basil Iced Tea. KRUPS state of the art tea kettles create your favorite tea from loose tea leaves or bags.
Grapefruit Iced Tea
1 quart boiling water
3 herbal lemon tea bags
2 regular size mint tea bags
3/4 cup brown sugar
1/2 cup lemon juice
3/4 cup grapefruit juice
1 quart cold water
Pour boiling water over tea bags, cover & steep 5 minutes. Remove tea bags, squeezing gently. Add sugar & remaining ingredients. Serve over ice and garnish with mint leaves.
Herbal Sun Tea
2 tablespoons loose rooibos tea
2 tablespoons dried lemon verbena or dried mint
2 quarts cold water
Honey or sugar, to taste
Place tea and lemon verbena or mint on a square of cheesecloth. Tie into a bundle with kitchen twin. Place tea bag in a large glass jar, and add water. Cover, and steep in direct sunlight for 2 hours. Strain tea, and discard solids. Stir in honey or sugar. Serve immediately or refrigerate up to 3 days.
Pomegranate Iced Tea
3 cups brewed tea
2 cup pomegranate arils
4 sprigs of mint, fresh
In a large pitcher combine the brewed tea and pomegranate juice. Divide into four glasses.
Blackberry Mint Iced Tea
5 black tea bags
¼ cups mint leaves, crushed. 1 leaf per serving for garnish
4 cups boiling water
½ cups sugar
6 packages (6 ounces each) of blackberries
Place tea bags and mint in a heat proof pitcher. Add boiling water. Steep at least 10 minutes. Strain into another pitcher and discard mint and tea bags. Stir in sugar. Purée blackberries in a blender or food processor; strain through a fine sieve. Discard pulp and seeds. Stir blackberry purée into tea. Taste and adjust sugar as desired. Chill. Serve over ice garnished with mint leaf and 2 or 3 blackberries.
Strawberry Basil Iced Tea
8 black-tea bags
1 pound strawberries, hulled and halved (quartered if large)
1 cup water, plus more for steeping
¾ cup sugar
1 cup fresh basil, plus more for serving
Ice, for serving
Bring 4 cups water to boil in a medium saucepan. Add tea bags, and let steep for 5 minutes. Place strawberries in a bowl. Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, add basil. Toss to coat. Let stand until cool, about 25 minutes. Combine strawberries and tea in a pitcher. Refrigerate until chilled. Serve over ice, and garnish with basil.