Today’s is a great, easy homemade iced tea. We all love iced tea and this one is a wonderful, refreshing one, perfect for any adventure. And hey, how timely! This month is National Iced Tea Month. Who knew that such a thing even existed!
This is a great, fast thing to make with children. My kids and I gathered in the kitchen this morning, measuring and counting out tea bags to get this ready to go.
It’s a fantastic way to practice counting skills and reinforce number recognition with your kids. We counted the tea bags by 2s, which is a great skill for my almost-5-year-old. And Paige, who is wise beyond her years, helped me figure out when I hit the four cup line on my measuring cup when measuring the water and apple juice.
As for the beverage itself? This is a ridiculously easy recipe for making iced tea. Sweetened with apple juice (a trick I picked up from my cousin when she introduced me to a fab Barefoot Contessa iced tea), you don’t have to worry about settling sugar or getting the proportions perfect since the measurements are just so easy.
We use a funnel to make pouring the brewed tea way easier.
You’ll need a 1-gallon pitcher for this one. I picked mine up at Target. Splurge for a good one … the seal is so much better and you are way less likely to have spillage.
Off to our adventure … but be sure to check in this week — I have a great orzo recipe for tomorrow and a wonderful guest post on Wednesday. Total must-read from a fabulous blogger.
- 8 cups water
- 16 mango black tea tea bags
- 8 cups chilled apple juice
- Boil the water. Add the tea bags and let brew for 10 minutes.
- While the tea is brewing, add the apple juice to a 1 gallon pitcher.
- Strain the tea bags using a heavy duty spoon and a fine mesh strainer. Discard the used tea bags. Pour the brewed tea into the pitcher. Add enough ice to make it one-gallon. Chill until ready to serve.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.