TIPical Mary Ellen host Mary Ellen Pinkham provides useful tips for brewing homemade iced tea.
- Double the amount of tea leaves you would normally use, then brew as usual.
- Use high-quality tea leaves.
- Avoid instant-tea mixes--they just don't have a fresh flavor.
- Do not place the teapot in the refrigerator while still hot. Let it cool to room temperature.
- Pour some of the tea into ice-cube trays to prevent the tea from getting watered down from regular ice cubes. Garnish with small slices of lemon, vanilla beans or mint sprigs.
- When making tea for a crowd, brew a large amount ahead of time, again using twice as many tea leaves. Chill. When ready to serve, pour this essence in a pot. Double the tea by adding just as much cold water as there was essence.
- Here's a foolproof recipe: Place six tea bags in a heatproof pitcher and add boiling water. Let the tea steep for three to five minutes, then remove the tea bags. Let the tea cool at room temperature for about two hours. Store in the refrigerator.
- This recipe is quite unique: Bring one cup of water to a boil. Add one teaspoon CTC (or other kind) tea leaves, 1/2 teaspoon orange pekoe tea leaves, sugar, and one crushed cardamom. Cover and let sit for five to seven minutes. Stir, strain and cool. Add four to five crushed ice cubes and a slice of lemon, and serve.
- Make lemon bundles to place in a pitcher of iced tea. Cut a lemon in half horizontally, then place it cut side down in the center of a square of cheesecloth. Add any additional herbs such as mint sprigs. Tie up the cheesecloth with twine, then add to the pitcher. This will keep the lemon seeds contained.
- To make gelatin iced tea, dissolve a package of lemon gelatin in 1-1/4 cups strong black tea. Add 3/4 cup orange juice and 1/4 cup lemon juice. Place the gelatin in the refrigerator. When the gelatin is slightly firm, add some grated ginger. Let firm completely and serve.
- If your iced tea is cloudy, add slices of citrus fruit. The acid in the citrus fruit will help to balance out the pH level in the tea. Cloudiness may also be caused by the water used. Use purified water for best results.
- To sweeten iced tea, make a syrup. Here's how: Place one cup of water and one cup of sugar in a small saucepan and bring to a boil over medium heat. Stir until the sugar has dissolved. Remove from heat and let cool. Place in a jar or small glass pitcher. Store in the refrigerator, covered, for up to two weeks.
- Serve iced tea with unique garnishes such as sprigs of lavender, lemon verbena, spears of fresh pineapple and edible flowers.
