Frozen Iced Tea

Frozen Iced Tea Recipe
Becky Luigart-Stayner
This refreshing, simple dessert is a delicious twist on a summer standby, and it's great to have on hand for hot afternoons. For a frozen mint iced tea, add several fresh mint sprigs with the lemon juice and sugar mixture; discard mint before freezing.


8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 115
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 30.1 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 10 mg
Calcium 5 mg


3 family-sized tea bags
6 cups boiling water
1 cup sugar
1/2 cup water
2 tablespoons light-colored corn syrup
6 tablespoons fresh lemon juice
Lemon slices (optional)
Mint sprigs (optional)


Place tea bags in a large bowl. Pour boiling water over tea bags; steep 10 minutes. Remove and discard tea bags.

Combine sugar, 1/2 cup water, and light-colored corn syrup in a saucepan; bring to a boil over medium-high heat. Remove from heat; let stand 5 minutes. Add sugar mixture and fresh lemon juice to tea; stir to combine. Let cool to room temperature. Pour cooled tea mixture into a 13 x 9-inch baking dish; cover and freeze for at least 6 hours or until firm. Remove tea mixture from freezer; scrape entire mixture with a fork until fluffy. Spoon into a container; cover and freeze for up to 1 month. Garnish with lemon slices and mint sprigs, if desired.

Kathryn Conrad,

Cooking Light

May 2005
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