MINT AND LIME ICED TEA
Ingredients:
8 cups (2 quarts) water
8 green tea bags
1 bunch fresh mint
1 1/2 cups superfine or granulated sugar
1/2 cup freshly squeezed lime juice (from 4 medium limes)
Ice
6 fresh mint
1 medium lime
Procedure:
Place water in a medium pot and bring to a simmer over high heat. When water simmers, remove from heat, add tea bags and mint, cover, and let steep 10 minutes. Once tea has steeped, discard tea bags, add sugar, and stir until sugar is completely dissolved. Let tea cool to room temperature, then place in the refrigerator to cool completely, about 2 hours.
Once tea is cold, remove mint and stir in lime juice. Taste and adjust with more lime juice or sugar as desired. Serve over ice with a sprig of mint and a wedge of lime (if using).

IRISH BREAKFAST TEA ICECREAM  
Ingredients:
2 cup cream
1 cup whole milk
1 cup sugar
4 tablespoons Irish Breakfast Tea
6 egg yolks
Procedure:
In a medium saucepan, combine milk, cream and tea leaves. Bring to a full boil then remove from heat. Allow tea to seep in the milk/cream mixture for 15 minutes. Meanwhile, using a mixer, beat the eggs and the sugar together until it forms a ribbon (if you drip a line of the batter from the beater over the rest of the batter, it leaves a “ribbon” and then disappears). Strain the tea leaves out of the cream mixture and discard them. Return the cream mixture to low heat and bring to a slow simmer. Add a tiny bit of the cream mixture to the egg, whisking briskly, to temper the eggs. The cream mustn’t be too hot or it will curdle the egg mixture. If this happens, you must start again. Slowly whisk together the remaining cream mixture with the egg mixture. Pour the egg/cream mixture into a clean pot and gently bring to a slow simmer. This will cook the eggs and prevent possible bacteria from forming. Strain into a clean bowl and discard any solids remaining. Place the mixture in the refrigerator and allow to cool, about 3 hours (or over night), until chilled.

BASIC ICED TEA
Ingredients:
12 tea bags of any good-quality black tea
1 medium lemon or orange
8 cups simmering water
Ice Simple Syrup
Procedure:
Place tea bags in a large heatproof glass pitcher. Use a vegetable peeler to strip the peel from the lemon or orange, avoiding as much of the white pith as possible, and add it to the pitcher. Pour simmering water into the pitcher, and let steep for at least 10 minutes. Remove tea bags and discard. Refrigerate tea until cool. To serve, fill iced tea glasses with ice and pour tea over ice. Sweeten with Simple Syrup(Place 2 cups of sugar and 1 cup of water in a small saucepan and stir to combine. Bring to a gentle boil over medium-high heat. Reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 3 minutes. Remove from heat and let cool. Transfer syrup to a container with a tight fitting lid, cover, and refrigerate until ready to use.), if desired.

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