tea recipes

Try these four fresh and healthy iced tea recipes to keep you hydrated this summer.

4 Healthy Iced Tea Recipes For Summer

lemon, (thinly sliced)

basil leaves

green tea bags

water

raw honey, (optional)

black tea bags

lime, (thinly sliced)

coconut water, (heated)

peach, (pitted and sliced)

ginger coins

blackberries

mint

green tea

Add the lemon slices, fresh basil leaves, and green tea bags to a 1 quart mason jar or pitcher.

Pour hot water into the mason jar, and allow to steep for 15 minutes.  Then, remove the tea bags.

Place into the fridge to completely chill for 3-4 hours for the flavors to release.

Lemon Basil Iced Tea

Add the black tea bags and sliced lime to a 1 quart mason jar or pitcher.

Pour heated coconut water into the mason jar, and allow to steep for 15 minutes.  Then, remove the tea bags.

Coconut Lime Iced Tea

Add the sliced peach and green tea bags to a 1 quart mason jar or pitcher.

Skewer the sliced ginger coins on a toothpick, if desired, to make them easier to remove later, and then add them to the jar.

Pour the hot water into the mason jar, and allow to steep for 15 minutes.  Then, remove the tea bags.

Iced Peach Ginger Tea

Add the fresh blackberries, mint leaves, and green tea bags to a 1 quart mason jar or pitcher.

Blackberry Mint Ice Tea

https://content.jwplatform.com/videos/Hs2IJMSE.mp4

4 Healthy Iced Teas

Earl Grey Shortbread Cookies

all-purpose flour

tea leaves

salt

confectioners' sugar

vanilla extract

(2 sticks) butter, room temperature

In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.

Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

I really enjoyed this recipe.  I agree with others that used 3 T. instead of 2 T. of earl gray tea leaves.  

For all the people saying this recipe is a rip-off or "plagarism" of Martha Stewart - it is not.  I have made the Martha Stewart version in the past, and it tasted pretty bad - not enough sugar (only 1/2 c. vs. this recipe's 3/4 c. - MS version tasted like savory butter "crackers" instead of cookies.  Also, Martha Stewart's version calls for a 350 degree oven, instead of 375 degrees, it calls for freezing the dough instead of chilling, AND it calls for creaming the butter and sugar instead of pulsing in a food processor.  NOT the same proportion of ingredients, NOT the same instructions for putting together.  Are you going to also accuse your grandmother of "copying" Martha Stewart just because she makes a Banana Bread, and Martha Stewart also has a published Banana Bread recipe?  Sheesh.  Lighten up people.

I love this recipe!  I have made some modifications to it.  1. I use loose leave tea and then grind it up in a mortar and pestle to bring the flavor out more.  The oils are released from the leaves at that point.  2. I use 3 tablespoons of the tea instead of just 2.  And 3. I add in a full cup of powdered sugar instead of 3/4 cup.  I have also chilled it in a flat disc for a half hour before rolling it out to use cookie cutters.  Everyone that's had them, loves them!<div><br /></div><div>I have tried substituting about 2 tablespoons of brewed tea in place of 2 tablespoons of butter, and it worked out ok, but it was a bit more moist.  The tea flavor was great though!  These are definitely worth the work!</div>

Ohhh gosh!! This recipe was absolutely phenomenal!! I loved the difference the tea made. I used Peach and Mango Tea instead of Earl Grey and added a tad of honey! They tasted amazing and this has to be one of the best cookies I have made! Also since it is a Tea cookie, I made a cute honey citrus glaze to compliment them. It's super easy...just honey, sugar, lime, and orange. Anywho I think this recipe is superrr!!  

After resting the cookie log, I rolled it in sugar so the edges had a crackly sweet crust. Will be giving them out for the holidays, maybe with a little bit of citrus zest as well. I also used the kitchen aid and creamed the butter and sugar together until pale, and it worked just as well. I will soon be trying with other teas in my pantry. 

This is a great shortbread recipe, super easy, delicious and very easy to roll out. The cookies are sturdy and make a great Christmas gift.

These just came out of the oven....and they are amazing. Perfect texture. I used a Lavender Earl Grey tea to make them just a little extra. Making the dough  in the food processor was so simple. These will become a staple in my kitchen.

They turned out perfect! I felt so smart using tea in the cookies! 

I can't view the video. where else can I view the vid?

These were sooo good! I halved the batch and my boyfriend and I ate almost all of them after dinner! But I forgot that Earl Grey tea has caffeine, which is probably why I’m wired and writing this review at 1:30 am instead of sleeping...

https://www.foodnetwork.com/videos/earl-grey-shortbread-cookies-0136142

These fragrant cookies are flavored with Earl Grey tea and vanilla extract.

Here's how to make iced tea at home! This easy method takes only a few minutes of hands on time, and makes tea with the best flavor.

Iced Tea (&amp; More Tea Recipes!)

water, divided

Sweet tea variation: 1/3 cup sugar (optional)

In a saucepan, heat 4 cups water to a simmer. Turn off the heat and add the tea bags. Allow to steep for 5 minutes.

Remove the tea bags (and stir in the sugar until dissolved, if making sweet tea). Add the remaining 4 cups cold water to the pan. Cool until room temperature, about 10 minutes.

Transfer to a pitcher. Refrigerate at least 2 hours before drinking. Store up to 4 days.

Paradise found! Enjoy a taste of the tropics with this White Tropical Twist Cocktail. This exotic drink is so delicious you won't want to share!

White Tropical Twist Cocktail

White Tropical Tea

Toasted Coconut Sugar (optional drink rimmer)

Lime Frost Sea Salt (optional drink rimmer)

filtered water

vodka

pineapple ju

Preparation

HEAT filtered water to 185°F. Steep White Tropical Tea for 4 mins. Strain and set aside until cooled. MIX brewed tea, vodka, and pineapple juice.Serving Suggestion:RIM four wine tumblers or hurricane glasses with Toasted Coconut Sugar mixed with Lime Frost Sea Salt. Add ice as desired and then fill with prepared drink.

Spiked Lemony Iced Tea

lemons

sugar

black tea

whiskey,

Cut a few thin rounds of lemon and reserve for garnish. Zest 2 tablespoons of zest from the remaining lemons, then juice the lemons (you'll need 4 tablespoons of juice; reserve any additional juice for another use).

Make the ice cubes: Stir the lemon zest, 2 tablespoons of the lemon juice, 2 tablespoons of the sugar and the hot water in a heatproof liquid measuring cup. Pour the liquid into a standard ice cube tray and freeze.

Make the cocktail: In a mixer, shake together the tea, whiskey, 2 tablespoons lemon juice and remaining 2 tablespoons sugar. Shake and set aside for the sugar to melt.

Serve: Arrange a few ice cubes in 2 glasses. Add a couple of ice cubes to the mixer and shake. Pour half of the cocktail mix into each. If you like, run the edge of the glasses with the lemon slices. Garnish the glass with the slices.

Tastes exactly like Brisk Tea from a can. Very disappointed that I wasted decent scotch on this. Also, Johnnie Walker is "whisky", not "whiskey" and clear ice doesn't come from boiling the water, it comes from insulating the ice as it freezes, directional freezing. 

https://www.foodnetwork.com/videos/spiked-lemony-iced-tea-11635455

Alex amps up the summer vibes in this refreshing cocktail with fresh lemon.

Moist cake topped with a sticky, crunchy topping will keep your guests coming back for more

Caramel apple loaf cake

soft butter, plus extra for greasing

golden caster sugar

tsp vanilla extract

eggs

self-raising flour

cinnamon

Greek yogurt

eating apples

soft toffee (we used Werther's chewy toffees)

tbsp double cream

Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line the base and ends with a long strip of baking paper.

Beat together the butter, sugar and vanilla until pale, then beat in the eggs, one by one. Tip in the flour, cinnamon and yogurt. Peel, core and chop apples into small chunks, then add to the bowl and mix everything together with a wooden spoon.

Scrape into the tin, smooth the top and scatter the walnuts down the middle. Bake on a middle shelf for 1 hr 20-30 mins until a skewer poked in comes out clean. Cool in the tin.

To decorate, put the toffees in a small saucepan with the double cream. Gently heat, stirring, until toffees have melted into a smooth caramel sauce. Cool for about 1 min while you gently turn out the cake. Slowly drizzle the toffee sauce over the top of the cake. Scatter immediately with the extra walnuts – they should stick where they hit toffee. Leave for 10 mins before serving. Best fresh but will keep in an airtight tin for 3-4 days.

Molly and her sister would get bubble tea all the time growing up in Chinatown in Chicago. She was nervous to try it at first, but was jealous that her sister got to use the big straw. That’s what got her to taste it and she ended up loving it. It’s chewy and a little sweet and fun to drink.

Beauty shot of Molly Yeh's Strawberry Milk Tea, as seen on Girl Meets Farm Season 12.

Strawberry Milk Tea

(84 grams) honey

jasmine tea bags

strawberries,

kosher salt

boba pearls

milk of any type

Combine the honey and 1 cup (240 grams) water in a medium saucepan over medium-low heat and stir until the honey is dissolved. Turn off the heat, add the tea bags and steep for 10 minutes.

Remove the tea bags and add the strawberries and a pinch of salt. Bring to a boil and allow the mixture to bubble, stirring and swirling occasionally, until the strawberries are broken down and the mixture is syrupy, 15 to 20 minutes. Strain and discard the solids, then refrigerate the syrup until ready to serve.

Reconstitute the boba pearls according to the package directions (see Cook's Note), then drain and let cool for a couple of minutes. Put a few spoonfuls of boba at the bottom of each glass. Pour in 1/4 cup of the chilled syrup and then top with the milk. Mix and serve with a big straw.

Honey Citrus Southern Iced Tea

bags black tea,

honey

kumquats, sliced into rounds, optional

limes

lemon, sliced into rounds

mint leaves,

Bring 4 cups water to a simmer in a saucepan. Remove from the heat, add the tea bags and let steep for 8 minutes. Remove the tea bags and stir in the honey. Let cool.

Add the sweetened tea to a pitcher along with 2 cups ice and another 4 cups water; stir. Add the sliced kumquats (if using), key limes and lemon. Pour into glasses over ice and garnish with mint.

A soothing, relaxing homemade herbal lavender tea made with fresh or dried culinary lavender.

Lavender Tea

lavender

fresh, filtered water

lemon

Place dried lavender flowers into a loose tea...

Place dried lavender flowers into a loose tea strainer, or directly into a teapot.

Bring the water to a boil. I like...

Bring the water to a boil. I like to use an electric kettle for this, but you can simply heat in a small saucepan on the stove. Pour the hot water over the lavender flowers and cover the pot.

Let steep for about 5-10 minutes, until it's...

Let steep for about 5-10 minutes, until it's reached your desired strength.

Strain the lavender tea through a fine mesh...

Strain the lavender tea through a fine mesh sieve if the flowers were directly in the pot, or remove the strainer if the flowers were in a strainer ball or basket.

Serve right away, adding lemon juice and honey...

Serve right away, adding lemon juice and honey to taste, if desired.

https://mediavine-res.cloudinary.com/video/upload/wxvppva8vhmtrrmvg3xn.mp4

This video shows how to make homemade lavender tea using dried culinary lavender flowers, boiling water, lemon, and honey. It's an easy and relaxing herbal tea recipe.

Green Tea Poached Salmon with Ginger Lime Sauce

limes, halved

honey, divided

ginger,

sea salt

black peppercorns

salmon fillets

Put the water into a straight sided skillet or pot with a lid. Add 3 of the lime halves (squeezing the juice into the water before adding), 5 tablespoons of the honey, the ginger, salt and peppercorns and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavors. Remove and reserve 1/2 cup of this poaching liquid. Remove the pot from heat and add the tea. Allow the tea to steep for 3 to 5 minutes. Carefully slide the salmon into the water. Cover and poach until the fish is just cooked through and firm to the touch, about 6 to 7 minutes.

Meanwhile, in a small pot over low heat, simmer the reserved 1/2 cup of liquid along with the juice and zest of the remaining lime half, and remaining 1 tablespoon of honey. Cook until the liquid is reduced by 2/3 and thickened, 7 to 10 minutes.

Remove the fish with a slotted spoon and arrange on serving plates. Drizzle a little bit of the sauce over each piece salmon before serving.

I just watched this episode and went right to Food Network to print, but with all the mixed reviews I hope I'm not disappointed. I may sear the salmon first to add more flavor before I poach. I can't wait to try the Banana ice cream too!!! So I'm giving it 4 starts for now for hoping!!

Disappointing!!!  I know Claire has many good things.  I followed the directions except I steeped longer to have more flavor and added a bit extra ginger and lime.  The kitchen smelled so good but the salmon was blah.  I think plain water would have had the same affect.  Didn't care for the sauce, tried it and reverted to lemon instead.  It was moist.  I'll poach again (though my husband insisted that poaching is a crime---hehe) but probably just in bouillon and top with lemon almondine or an equal mix of lemon juice, parsley and scallions.

This recipe was easy and tasty.  It could do with a little bit more salt so next time I might add some soy sauce to the poaching liquid.  I also added chili to the ginger lime sauce and it turned out lovely.  I made this with rice and a green salad with Japanese ginger dressing.  Will make this again!

First of all I must say that those who gave this recipe a bad review can't cook because if they could they would have rated this better. This dish has so much flavor and the salmon was moist tender and delicate. I made this with seasoned rice and roasted asparagus. I will be making this a lot!

This sounded and looked better than it tasted. The salmon was moist but didn't have any of the flavors.

The green tea over powered the other flavors. Next time I will probably use the same flavors to make just a sauce.

Very easy!! Loads of flavor -- love the reserved liquid. Smelled and tasted great!!

I thought this recipe was amazing!  I served it at a dinner party and everyone loved it.  The fish was so moist and the ginger-lime glaze was a perfect topper.  I will admit that I added more ginger and more lime juice to the poaching liquid and when I reserved the extra liquid to make the sauce I added LOTS of lime zest.  I zested two whole limes.  Plus I made sure there were bits of ginger in the sauce.  I'll make this again and again!

This was an easy recipe to follow.  I prepared the recipe exactly and was dissapointed that the flavors were so mild.  The fish was moist. My family didn't say that it was great but also didn't say it was bad.  Unlikely to make again.  I served it along with the quinoa which was also not as tasty as I hoped either

Followed the recipe but used ginger/green tea &amp; also added a few sliced garlic cloves to the poaching water.  Unfortunately, the flavors from the poaching water did not permeate the salmon nor did the reduction make the flavors pop.  BUT....the salmon was so moist and tender!  After cooking and tasting, I drizzled a small amount of a ginger lite salad dressing over the fish and it was amazing!!  So, I'll definitely be using this poaching technique in the future, but i don't think I'll be using my nice tea in the poaching water.  Overall a good method recipe.

i was not a big fan of this dish - the flavors were too bland for me. However I did sub lemons for limes as that was all i had on hand - i really wanted to like this dish as it has key ingredients i like but - was a miss for me.

Very good and easy recipe. I have never poached fish before. This came out very tasty and tender. My Husband loved it and wanted to know why I didn't make more. Definately a keeper.

the flavors came together with a great aroma! we substituted another type of tea that we had on hand and it worked well.  Next time we will make more sauce!

Tea-Smoked Duck Legs with Mushroom and Orzo Ragout

duck legs

coarse ground and toasted Szechuan peppercorns

molasses

Chinese black vinegar

five-spice powder

rice

black tea leaves

wet cloths

garlic

onion

creminis

shiitakes

chanterelles

soy sauce

orzo

thyme, sprigs

dry red wine

chicken stock

white truffle oil

chive batons,

Salt and black pepper

Canola, oil

Dijon

sambal

limes, juiced

duck meat

red onion,

mango,

iceberg lettuce

tomato

whole wheat burrito

Mix salt and peppercorns and season duck legs, place in sealed container and let brine overnight. Set up a steamer with a large bamboo basket and cover. In a bowl, mix together molasses, vinegar and five-spice. Brush the glaze on the legs and place in the steamer. Steam for 1 to 1 1/2 hours on low steam, occasionally brushing on more glaze and checking water level. Legs should be tender. Remove steamer and dump out remaining water and wipe clean. Line with foil and add the rice, sugar and tea. Mix well and turn wok on medium heat. When mixture starts to smolder, place bamboo steamer on top and seal with wet cloths around the steamer. Turn wok down to low and smoke for 15 minutes. Turn wok off and let smoke another 15 minutes. Legs may be served directly form the steamer, or if you wish, pan sear or deep fry in oil to bring out the golden brown color.

For the ragout: In a large, hot skillet coated lightly with oil, brown garlic and onions, about 5 minutes. Add mushrooms, soy sauce and season. Add orzo and thyme and stir. Deglaze with wine and reduce by 50 percent. Reduce heat to medium and slowly add stock one ladle at a time. Stock should be completely absorbed before adding more. Continue adding stock until a creamy texture is achieved (like risotto). Check for seasoning and whisk in the truffle oil. 

Plating: In a large paste bowl, mound some ragout. Place 2 legs on top, criss-crossed and garnish with thyme sprig and chives.

Plating: In a large bowl, whisk together Dijon, sambal and limes. Mix with duck, onions and mango. Check for seasoning. Roll in lavash with lettuce and tomato. Slice on the bias. Yield: 2 servings Wine Recommendation: Dutton Ranch, Pinot Noir, Sebastopol Vineyards, Russian River Valley,1995;

This recipe utilizes the leftovers from above.

Top 11 tea recipes recipes from across the web

The most viewed tea recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

4 Healthy Iced Tea Recipes For Summ...

Earl Grey Shortbread Cookies

Iced Tea (& More Tea Recipes!)

White Tropical Twist Cocktail

Spiked Lemony Iced Tea

Caramel apple loaf cake

Strawberry Milk Tea

Honey Citrus Southern Iced Tea

Lavender Tea

Green Tea Poached Salmon with Ginge...

Tea-Smoked Duck Legs with Mushroom ...

Top 11 tea recipes recipes from across the web

The most viewed tea recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

4 Healthy Iced Tea Recipes For Summ...

Earl Grey Shortbread Cookies

Iced Tea (&amp; More Tea Recipes!)

White Tropical Twist Cocktail

Spiked Lemony Iced Tea

Caramel apple loaf cake

Strawberry Milk Tea

Honey Citrus Southern Iced Tea

Lavender Tea

Green Tea Poached Salmon with Ginge...

Tea-Smoked Duck Legs with Mushroom ...

The most viewed tea recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Iced Tea (& More Tea Recipes!)