Free recipe & food news every week

Search & Social

Get the Wildly Good Cook kit: an autographed book, all 4 one-hour videos, and a class guide for only $64.80.

Save $12 and get free shipping! While supplies last.

To get them separately on Amazon, click on the images.

Learn how to save money, get healthy, and eat fabulous food!

Get your signed book personalized for yourself or as a gift. Also available at independent booksellers.

Recipe Index
#SNAPcut acorn squash adzuki beans Afghan all-purpose flour almond flour amaranth Anna Thomas anti-shingles recipe apple cores apple peels apple sauce apple-cider vinegar apples arganine Asian asparagus avocado bake @ 350 bake @ 400 bake @ 450 balsamic vinegar banana pancakes bananas barely cooked tomato sauce barley basketball bay leaf bbok choy bean broth beartrack farm beet sauerkraut beet tops beets bell peppers besan flour beverages black beans blackberries black-eyed peas blackstrap molasses blog tour blueberries bok choy braise bread bread machine breakfast brown bagging burgers butternut squash cabbage cake callaloo candied orange peels candy cantaloupe caramelize onions carrot tops carrots cashew cream cashews casseroles cast-iron skillet recipes Catherine Watson cauliflower ccompany celery chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpea flour crackers chickpeas chili chilled soup chinese recipes chipotle Chiradelli chocolate chips chocolate cholesterol-free Christmas cinnamon cinnamon cashew cream cinnamon crackers cinnamon rolls cloves cocoa coconut coconut dream coconut drink coconut milk coconut oil coffee coffee cake cold soup cold-brewed coffee colds cole slaw collards comfort food company cook ahead cooked apples cookies Cooking Green corn bread cornbread coughs crackers cranberries cranberry sauce cream substitute crockpot Cuban black beans cucumbers curry powder daikon dairy-free DAK bread machine dandelion greens daylilies daylily dessert dessert bar DIY Donvier dried basil dried beans easy edible flowers eggplant emergency preparedness fall family sized tea bags fat-free fennel fig first course flaxseed Flying Dragon food presentation food safety free freezer French fresh tomato sauce frosting frozen desserts fruit funny gajar halwa garbanzo bean crackers garbanzo bean flour garlic ggreen onions ginger gingerbread glaze gluten free gluten-free glycemic index grab-and-go lunches graham cracckers gravy greek dressing green beans green gumbo green onions greens grilled grilled cabbage grilling gumbo gumbo z'herbes hardy citrus healthy heart-healty hemp seed high protein homemade homemade truffles honey h'ors dourves hot vinegar hummus Hundred-Foot Journey IACP ice pops iced coffee improv Indian jalapeƱo jalapeno peppers jalepeno jicama Jif peanut butter John Griffith kabocha squash kadu kale Kate Heyhoe Kathy Hester Kitchen Riff kiwis kohlrabi Larry's Beans lasagna leeks left-over pasta lemon lemons lentils lime low fat low salt low sugar low-fat lunch lysine Madhur Jaffrey main-course salad make your own make-ahead making solar cookers mandarin orange spice tea maple syrup meal in a jar meals in jars meatless Mexican Michigan State microwaved miso molasses momentum Momofuku mother muffins mushroom mushrooms mustard greens NC State new year's day no fat no garlic no knead no onions nooch noodles nutmeg nutritional yeast nylons oatmeal oilve oil okra olive oil one pot meals one-pot cooking onion onions oranges organic packaging paint parsley parsnips pasta pea shoots pea tips peach peanut butter peanuts pecans Persian pesto pickles pie pinto beans pizza plant-powered plant-strong popsicles potatoes potluck power jars probiotic pudding pumpkin quick quinoa radish pods radishes rainbow chard raisins raspberry raw recipe recipe rescue recipes red lentils red onion red zinger tea refrigerator pickles reuse rhubarb rice rice cooker roasting rocket pops romaine lettuce root vegetables rotini russian salad salad dressing salsa sandhills farm sandwiches Santa Cruz Organic peanut butter sauce sliders slow slow cooker small bites smoothie snacks socca solar cooking something for nothing sorbet sorghum syrup soup sourdough spa cuisine spartans spinach spread spring spring onions stand mixer starters steamed Steve Jobs stew stir fry stir-fry stockings strata strawberries strawberry sauce summer summer squash sun tea SunDrop candy super-food Super-Wok sweet potato sweet sixteen swiss chard tahini tea Thanksgiving Thanksgiving recipes The Vegan Slow Cooker thrifty tomato tomato sauce tomatoes Tovolo trail mix travel recipes truffles turmeric turnips Two Chicks Farm udon noodles vegan vegan grilled side dishes vegan holiday recipes Vegan Slow Cooker for Two or Just You vegetable soup vegetarian Vegetarian Epicure video vinegar vvegetable soup walnuts watermelon Welbilt bread machine what to do with bitter dishes wheat berries wheat germ whipped cream white whole wheat flour whole wheat whole wheat berries winter winter squash wolfpack wwhite whole wheat flour yeast yogurt substitute zest zlaw Zojirushi bread machine zucchini
Follow me on Twitter

« Strawberry Vinaigrette | Main

Good Iced Tea 

Just one single-serving bag of spiced tea gives zippy flavor to a whole pitcher of iced tea. You won't miss the sweetener or sugar. It's much better for your budget and the environment compared to drinking bottled iced tea.

Active time: 2 minutes. Total time: 7 minutes. Makes 3 quarts or 8 servings over ice.


3 family-sized black tea bags, such as Lipton Iced Tea blend
1 individual bag of Celestial Seasonings Mandarin Orange Spice tea
about 13 cups water


  1. Bring about six cups of water to a boil in an electric water boiler or on the stove in a tea kettle or covered pot over high heat.
  2. Pour about a cup of boiling water into your teapot. Let the pot warm up while you get out the tea bags. Spread open the central part of any flow-through tea bags.
  3. Empty the teapot, then put tea bags in the teapot and fill with hot water. Let brew for at least four minutes. Some say that longer brewing extracts bitter flavors, but I often let it brew during a meal.
  4. When tea has brewed long enough, pour a few cups of tap water into your tea pitcher so hot tea doesn't break the pitcher. Pour tea from pot into pitcher, squeezing bags to get out every drop. Top pitcher off with more tap water, then refrigerate for up to 24 hours (see note below). Serve over ice. Compost the tea bags.

Tips and notes

  • How long will refrigerated iced tea keep safely? The Center for Disease Control says just eight hours, but the president of the Tea Association of the USA, Joe Simrany, told me that's an "ultraconservative" guideline intended for food-service use. At home, he recommends using it within 24 hours. Over time, he says, the taste and the health benefits deteriorate. On the Tea Geek site, an "applied environmental micro specialist" says it will keep for 48 hours. Personally, I brew a fresh pitcher about every three days, throwing it out if it looks cloudy.
  • Why not make sun tea? The water may not get hot enough to be safe enough for commercial purposes, according to the Tea Association. Better to just brew it for several hours in the refrigerator. The Tea Geek reports that, despite rumors all over the Internet, Center for Disease Control has not said that sun tea is dangerous . Here's the original CDC memo on iced tea safety.
  • Don't have a teapot? Put tea bags directly into the pot used to boil water.
  • The tea bag wrappers make good scrap paper for notes and grocery lists.

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.
Please join before posting - it's easy and free!
To help keep conversations on the forum civil, only registered members can comment or start new threads. Joining the community is easy and free.