For these recipes, the ingredient portions depend on how much tea you wish to make, how strong you like your tea, and what flavors you like best. For example, if you like it sweeter, add more sugar. If you like it strong, add another teabag.
Kuwaiti Cinnamon-Orange Iced Tea with Mint Syrup
Bits of peeled, chopped ginger
Sprigs of fresh mint
One cinnamon stick
Combine the desired amount of water, orange peels and cinnamon stick in a teapot. Turn the stove on and boil, then remove from heat and add the teabag(s). Let it steep for no more than five minutes, remove the bags and set the pot aside to cool.
Now, for the mint syrup: in a saucepan, combine water, sugar, and ginger. Turn the heat on low and wait until it boils. Do not stir. Turn off the heat, rip up the mint leaves, and add them to the mixture. Wait about 20 minutes for it to cool and then strain the syrup to remove the mint and ginger.
Fill a glass or a pitcher with ice and pour the tea in. Add the desired amount of mint syrup and refrigerate until cool. If you’d like some extra garnishes, add some orange peels or an extra cinnamon stick.
Persian Cardamom-and-Saffron Iced Tea
1 or 2 teaspoons of rosewater
2 green cardamoms
A pinch of saffron
Pour desired amount of water into teapot, add the cardamom and turn the stove on. Once it boils, remove from heat.
Place the teabag(s) in a glass or a pitcher filled with ice and pour the hot cardamom-water over it. Steep for 5-7 minutes and then remove the bags.
Refrigerate until cool and then add the saffron, a teaspoon or two of rosewater, and (if you want) honey or some other sweetener.
Hawaiian Plantation Iced Tea
Orange pekoe teabag(s)
Freshly cut pineapple spears
Pour desired amount of water into teapot, turn on the stove, and bring to a boil. Remove from heat, pour the water into a glass or a pitcher until it’s about half-full, and then add teabag(s). Steep the tea for 2-4 minutes, remove teabag(s), and then pour the desired amount of ice-water and pineapple juice.
Place in refrigerator to cool. If you’d like an extra garnish, add a pineapple spear.
Aarti Sequeira, “Kuwaiti Cinnamon-Orange Iced Tea,” Food Network.
Lail Hossain, “Cardamom and Saffron Exotic Iced Tea,” Honest Cooking.
QueenofSuburbs, “Hawaiian Plantation Iced Tea,” All Recipes.