I’ve been told at many of my 'get-togethers' that my recipe for iced tea was even better then the commercial Nestea type. As a matter of fact, as my daughters wedding was in the middle of the summer we served both versions (regular and mint iced tea) with and without alcohol.

Should I or should I not that is the question… give away my deep and most secret recipe to share with the world?

Hmmmm! With the summer just starting it could be enjoyed by so many. Oh well! I like to share so here it is:

Ingredients:

• 2 cups of water
• 4 cups of sugar
• 8 teabags the 2cup size (my favorite kind of tea to use is Tetleys orange pekoe or English breakfast tea, but my friend likes using Earl Grey... so use what ever you prefer)

Low-cal version: Replace sugar with equal amount of Splenda. My friend who is a diabetic makes the syrup with Stevia extract. She uses 2ozs per recipe. (the recipes made with both either Splenda and Stevia are runnier not quite as thick and “syrupy”) The recipe can also be made up with a combination of sugar and sweeteners.

Methodology for making Ice Tea Syrup:

• Combine all ingredients in a sauce pan (use a large size as the syrup when boiling can bubble up quite easily)
  
• Gently stir (you don’t want the teabags to blow-up) until sugar has melted
• Bring to a rolling boil
• Turn down heat and let simmer for 3-4 minutes
• Remove from heat and let steep for 5minutes (If you drink your tea strong let steep longer my version is for light to medium strong)
• Discard teabags after gently (that’s the keyword) squishing out extra syrup between two spoons
• Pour into clean heated mason jar (syrup will last for months and months better said could last that long but I usually have to make it weekly.

I use 2 osz of syrup in a pitcher of water (naturally depending on taste you can add more or less, you need to play with your first pitcher till you get the right taste for you)

Add the juice of one lemon or 2 ozs of bottled juice and half a lemon sliced and quartered. Serve in tall glass with crushed ice and with a wedge of lemon on side of glass. Lemon juice and lemon slices can also be replaced with lime.

For the adult version of iced tea add a shot of Cointreau, Vodka or Gin again served in a tall glass.

If you're planning on using Cointreau Orange liquor then add 1/2cup of orange juice and replace the lemon slices with orange slices in the pitcher serve on crushed ice and an orange slice in tall frosty glasses. (nothing more thirst quenching) In the Vodka version use a slice of lemon and a couple of maraschino cherries and crushed ice. The Gin Version taste nicest with lime.

Ingredients:

• 2 cups of water
• 3 cups of sugar
• 2 teabags the 2cup size (I only use Tetleys orange pekoe with the mint as I don't think the other types of tea tastes compliment the mint)
• 1.5 cups of fresh crushed mint leaves (3/4 cup of dried mint leaves)

Low-cal version: Replace sugar with equal amount of Splenda. My friend who is a diabetic makes the syrup with Stevia extract. She uses 2ozs per recipe. (the recipes made with both either Splenda and Stevia are runnier not quite as thick and “syrupy”) The recipe can also be made up with a combination of half and half sugar and sweeteners.

Methodology:

• Combine all ingredients in a large sauce pan
• Gently stir (you don’t want the teabags to blow-up) until sugar has melted
• Bring to a rolling boil
• Turn down heat and let steep for 15-20 minutes (the mint tea syrup needs to be strong)
  
• Remove from heat
• Pour the syrup through a strainer. (rem: syrup will thicken up when cold so it should be done immediately after steeping time is completed)
  
• Pour into clean heated mason jar (syrup will last for months and months better said could last that long but in the summer I usually have to make a new batch weekly) I usually have both types of syrup in my fridge all summer for when company comes it only takes a minute to mix up a pitcher and its so easy to serve in tall glasses and it looks great too.

To make Mint Iced tea:

I use 2 osz of syrup in a pitcher of water (naturally depending on taste you can ad more or less you need to play with your first pitcher till you get the right taste for you)

add the juice of one lemon or 2 ozs of bottled juice. Serve on ice with a wedge of lemon. Lemon can also be replaced with lime.

Follow same to make up Iced Peppermint Tea omitting the lemon and serving it on ice with a spring or two of fresh mint.

For the adult version of Iced Mint Tea add a shot of Peppermint Schnapps or liquor and serve over crushed ice in a tall glass, don't forget to add a couple of mint leaves and a maraschino cherry or two. (Not just for southern belles, I can tell ya).

Ingredients:

1/4 cup of fresh lavender blossoms or buds (fresh is best but however if using dried use two table spoons only)

1/4 cup of rose petals (fresh is best, if using dried use two table spoons)

3/4 cups of sugar or honey or to taste

1 tea bag (2cup size) orange pekoe

6 cups of boiling water

Maraschino cherries (optional)

Low-Cal version:

You can replace the sugar with any type of sweetener. I like the little flavor twist that the Stevia sweetener gives to this tea.

Methodology:

Combine all ingredients and let steep for 20-25 minutes remove teabag after 3-4 minutes. If you would like the lavender and rose flavors to be stronger leave to steep longer. Strain and let cool covered with lid or alu-foil. Serve over ice cubes in small to medium glasses. Poke 4-5 maraschino cherries using a lavender spear. This is perfect accompanied by Lavender and almond biscotti.

****This tea should only be made as needed and should be used up within a day or so as the delicate flower flavors evaporate.****

For adult version of Lavender and Rose petal Iced Tea add a small cap full of either vodka or cherry brandy. As the flavor of this tea is so delicate too much booze will over-trump it and the great tastes will get lost.

It is not quite 10:00 in the morning here now, but already sticky hot...., if you could tell me where it’s after 5:00 Pm somewhere else in the world, I wouldn’t mind going by their clock just until I finish one of these “minty delights” yum

Hope you try it… enjoy

(Watch for the lavender Biscotti recipe in a hub coming soon)