Iced Strawberry Tea

2 1/2 cups hot water
5 tablespoons NESTEA Iced Tea Mix with Sugar and Lemon
1/4 cup strawberry preserves
4 ice cubes or more if needed
2 lemon slices (optional)

1. Combine water, Nestea and preserves in 1-quart pitcher. Refrigerate for at least 2 hours; strain before serving, if desired.

2. Serve over ice; garnish with lemon slices.

Cranberry Ginseng Tea

2 cups water
2 green tea bags
2 ginseng tea bags
1 mint tea bag
2 cups cranberry juice cocktail, chilled
1 cup carbonated water, chilled

1. Bring water to boiling in saucepan. Remove from heat. Add green, ginseng, and mint tea bags. Cover; let steep for 10 minutes. Remove tea bags; discard.

2. Cool at room temperature, covered, 2 hours. Transfer to pitcher; add cranberry juice and carbonated water. Serve over ice cubes. If desired, garnish with edible flowers. Chill remaining tea up to 2 days.

Raspberry Mango Nestea Slush

5 cups ice cubes
1 cup water
3/4 cup Mango KERNS® from LIBBY’S Refrigerated All Nectar
1/2 cup Raspberry Flavor NESTEA® Sweetened Iced Tea Concentrate
1/3 cup powdered sugar
1/4 cup fresh raspberries (optional)

1. Place ice, water, nectar, Nestea and sugar in blender; cover. Blend until smooth.

2. Pour into glasses. Garnish with raspberries.

Orange Spice tea

2 cups water
1 (3-inch) stick cinnamon, broken
6 whole cloves
2 tea bags
1 cup Florida orange juice
1 tablespoon brown sugar, packed

1. In a medium saucepan combine water, cinnamon, and cloves. Bring to boiling; remove from heat. Add tea bags and let stand for 5 minutes. Remove tea bags.

2. Stir in the orange juice and brown sugar. Heat through. To serve, pour mixture through a wire strainer into mugs.

Chai Tea

14 cardamom pods
4 1/2 cups water
1 1/2 cups milk
3 (3-inch) sticks of cinnamon, broken into pieces
6 whole cloves
2 tablespoons black tea leaves
Granulated sugar to sweeten as desired

1. Using the flat side of large knife, crush cardamom pods to expose seeds.

2. In saucepan, bring water, milk, cardamom pods, cinnamon and cloves to boil. Reduce heat and simmer for 5 minutes, stirring occasionally.

3. Add tea leaves and remove from heat; cover and let steep for 5 minutes. Strain and serve hot. Sweeten with sugar as desired.

Raspberry Tea Sparkler

2 cups Apple Flavor LIBBY’S® JUICY JUICE® 100% Juice
2 cups PERRIER® Sparkling Natural Mineral Water
1/2 cup Raspberry Flavor NESTEA® Sweetened Iced Tea Concentrate
3 cups ice cubes
12 fresh mint leaves (optional)

1. Place Juicy Juice, sparkling water and Nestea in large pitcher. Stir until combined. Serve over ice. Garnish with mint.

Mighty Green Tea Lemonade

4 cups fresh cold water
4 green tea bags
2 1/2 cups water
1 (12-ounce) can frozen lemonade concentrate
1/2 cup loosely packed fresh mint leaves
Lemon wedges for garnish

1. In a medium saucepan bring 4 cups fresh cold water to a rapid boil; remove from heat and drop in the 4 green tea bags. Allow tea to steep for several minutes. Discard bags.

2. In a 2-quart pitcher, combine all ingredients; chill at least 2 hours. Strain, if desired. Serve in ice-filled glasses. Garnish, if desired, with lemon wedges.

Tangerine Tea

2 cups water
1 1/2 cups fresh tangerine or orange juice
1/4 cup granulated sugar or to taste
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 tea bags (black, orange pekoe)

1. Heat water to boiling in large saucepan. Stir in tangerine juice, sugar, cinnamon and cloves. Heat to boiling. Simmer and stir until sugar dissolves.

2. Remove from heat and add tea bags. Let steep 3 to 4 minutes. Serve immediately.