Cherry Lime Rickey Iced Tea

Spring is here!! Whether it looks like it outside or not, it’s time to celebrate the arrival of spring!! I hope you are as ready as I am to welcome in the spring season, and Karen from Where Flours Bloom has brought us a neat little twist to the usual iced tea. I’ll admit, I haven’t tried it yet, but I’m anxious to! Here’s Karen to tell us all about it!

 

Cherry Lime Rickey Iced Tea recipe by skipping the heat.  Steep a large quantity of tea bags in room-temperature water for a strong-flavored brew without the bitterness. Instead of granulated sugar,  sweeten the tea with simple syrup—equal parts water and sugar heated long enough to dissolve the sugar. Flavor the syrup with lime zest and cherry juice for a unique iced tea.

Makes 2 quarts

Ingredients

  • 10 tea bags
  • 4 cups water, at room temperature
  • 2 cups cherry juice
  • 6 – 9 tablespoons recipe for Lime Syrup (see related recipe)

Instructions

  • 1. Submerge tea bags in water in serving pitcher. Steep for 45 minutes. Remove and discard tea bags.
  • 2. Stir juice and Lime Syrup (adjust amount depending on desired sweetness) into tea. Serve over ice.

 

Note: If you exchange the cherry juice for cranberry juice you will have Nantucket Iced Tea.

Lime Simple Syrup

Why this recipe works:

Simple syrup is the best way to sweeten cold beverages from lemonade to iced tea. Unlike granulated sugar, which won’t dissolve readily in beverages, liquid simple syrup doesn’t make cold beverages gritty. Simple syrup is equal parts water and sugar heated long enough to dissolve the sugar. The syrup can be flavored with citrus zest or spices like stick cinnamon. It can be refrigerated for up to one week.

Makes about 1 cup

Keep sugar syrup in the refrigerator at all times during the summer. This recipe makes enough syrup for two pitchers of iced tea and can be doubled if you go through a lot of iced tea in your household.

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon grated lime zest

Instructions

  • Heat sugar, water, and lime zest in small saucepan over medium-high heat until sugar completely dissolves, about 5 minutes. Cool to room temperature. Strain and discard zest. Syrup can be refrigerated for 1 week.

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Thanks so much for this neat little treat and reminder that springtime is here even if it still doesn’t feel like it outside!! We can sip on Cherry Lime Ricky Iced Tea until the weather catches up with the calendar!!

If you’d like to see more of Karen’s recipes, you can visit her at, Where Flours Bloom!

‘Til next time,

sue

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