Sweet Tea Sangria

Ingredients

• 6 cups sweet tea
• 1 bottle white wine
• 2 cups raspberries
• 2 cups sliced peaches
• fresh mint, for garnishing

Instructions

• Mix sweet tea and wine together in a large pitcher. Add fruit and chill for at least 2-3 hours, preferably 8 or more.
• Serve in pretty glasses and garnish with mint.

Very Berry Iced Tea with Honey Mint Syrup

Ingredients

For the Tea:

• 8 Tetley Green and Black tea bags
• 8 cups cold water, divided
• 1/4 tsp baking soda

For the Mint Syrup:

• 3/4 cup sugar
• 1/4 cup honey
• 1 cup water
• 1 1/2 cups mint leaves, coarsely chopped
• 6 Tbsp lemon juice (takes approximately 1 & 1/2 lemons)

For the Muddled Fruit:

• 1 cup sliced strawberries
• 1 cup blueberries
• 1 tsp sugar

Garnish:

• Strawberries
• Blueberries
• Mint

Preparation

Boil 4 cups of water; turn off heat as soon as water starts to boil and add tea bags and baking soda; let steep for 5 minutes. Put 4 cups cold water in a pitcher and add the tea. Refrigerate until cold.
To Make the Honey Mint Syrup:
Combine sugar, honey, water, mint leaves and lemon juice in a medium size pan over medium heat; stirring well until all of the sugar and honey is dissolved. Continue to simmer for 2 minutes to extract mint flavor; remove from heat and cool thoroughly.
To Make the Muddled Fruit:
Put the strawberries and blueberries into a medium bowl and gently muddle with a muddler or a large spoon. Sprinkle with 1 tsp of sugar, mix well and let sit for at least 10 minutes.
To Prepare the Tea:
Spoon 1/4 cup of fruit and juices into the bottom of a tall glass. Fill the glass with ice and pour tea into glass until about an inch from the top.
Measure 2-3 Tbsps of the Honey Mint Syrup into the tea and stir to combine. Garnish with mint, strawberries and blueberries.

Orange Mango Iced Tea

Ingredients

• 4 cups cold water
• 4 regular tea bags
• 1/2 cup + 2 tablespoons sugar
• 2 (11.5 fluid ounce) cans Mango Nectar (I used Kern’s brand)
• 1 large orange – cut in half, sliced

Method

In tea pot bring water to a boil over high heat. remove from heat. pour into heat safe pourable pitcher, add tea bags and sugar and let steep 3 minutes. squeeze and remove tea bags. stir sugar until dissolved. let cool.
meanwhile: in medium – large pitcher add mango nectar and orange slices. set aside.
pour sweetened tea into the pitcher with the mango nectar and oranges. stir well. refrigerate until chilled. fill glasses with ice and pour orange mango ice tea into each glass.

Sweet Tea BBQ Chicken

Ingredients

• 12 bone-in/skin on chicken drumsticks
• 2-18.5 ounce bottles Gold Peak Sweet Tea
• 1 shallot, roughly chopped
• 4 cloves garlic, roughly chopped
• 1 tablespoon olive oil, plus extra as needed
• 2 teaspoons kosher salt, plus extra as needed
• 2 lemons, halved
• Freshly cracked black pepper

Instructions

1. In a large zip top bag, combine the chicken, Gold Peak Sweet Tea, shallot, garlic, olive oil and salt. Squeeze the halved lemons into the marinade and then add the lemons themselves. Carefully zip the top closed and place into a baking dish. Transfer the baking dish into the refrigerator and marinate for 12-24 hours.
2. Once marinated, carefully remove the chicken from the bag and discard the marinade.
3. Drizzle the marinated chicken with olive oil and season with salt and pepper.
4. Brush an outdoor grill with olive oil to coat the grate. Turn the grill on to medium high heat, about 425 degrees F. Using a pair of tongs, place the chicken onto the grill and cook, turning as needed to cook both sides, until the internal temperature of the chicken is 165 degrees F.
5. Remove the chicken from the grill and transfer to a serving platter. Allow to rest for 5 minutes before serving. Serve with extra lemon wedges as needed.