Here are five iced tea recipes to enjoy in the hot weather!

National Iced Tea Day occurs on the 10th of June every year and encourages people to celebrate one of my favourite refreshing drinks. Whether you prefer sweetened or unsweetened, with or without lemon, I invite you to grab a glass as I provide you with five iced tea recipes to enjoy with friends, family or just yourself!

Recipe one: Peach iced tea

What you will need:

- 200g granulated sugar

- 5 ripe peaches (4 stoned and chopped, 1 sliced to serve)

- 4 teabags

Method:

Step one:

Tip the sugar into a pan with 250ml water. Bring to the boil slowly, ensuring the sugar is fully dissolved. Add the chopped peaches and cook until very soft. Remove from the heat, mash the peaches with a fork, and leave to infuse for 1 hr.

Step two: 

Sieve the syrup through a fine sieve into a jug, mashing the fruit to release all the liquid. The syrup will keep in the fridge for one week.

Step three: 

Put the teabags in a large heatproof jug and pour over 2 litres boiling water. Leave to steep for 4 mins, then carefully remove the teabags. Leave to cool, then transfer to the fridge until chilled.

Step four:

Stir the peach syrup into the iced tea with some ice, or pour a little of the syrup into tall glasses and add the tea. Top up with more water, sparkling water or ice. Add peach slices to serve.

Recipe two: Citrus iced tea

What you will need:

- 6 ordinary tea bags

- 2 tbsp caster sugar

- 10 sprigs of mint

- 300ml fresh orange juice

- Juice of 1 lime

- 1⁄2 of a sliced orange

- Mint leaves and ice to serve

Method: 

Step one:

Brew the tea with 1.2 litres water. 

Step two: 

Gradually add the sugar and stir well to make sure it dissolves. 

Step three:

Add the mint sprigs to the pot and infuse for 10 mins.

Step four:

Strain the tea bags and mint and let the infused tea cool down.

Step five:

Pour into a jug, gradually stir in the juices and serve with orange slices, mint and plenty of ice.

Recipe three: Mint and mango iced green tea

What you will need:

- 1 mango (peeled, stoned and chopped)

- 100g granulated sugar

- 4 tsp green tea leaves

- A few mint sprigs

- 1 lime (sliced)

Method: 

Step one:

Put half the mango in a saucepan with the sugar and 100ml water. Cook for 8-10 mins then strain through a sieve and leave the liquid to cool.

Step two:

Meanwhile, pour 500ml boiling water into a large heatproof jug and add the green tea leaves. Leave to steep for 5 mins, then strain into a large glass jug and add 300ml cold water. Leave to cool completely then put into the fridge to chill.

Step three:

Once cold, add the strained mango syrup to the chilled tea, along with the rest of the chopped mango, fresh mint and the lime slices. Fill up the jug with ice, stir gently and serve.

Recipe four: Pineapple iced tea

What you will need:

- 4 cups of water

- 7 tea bags

- 2 tablespoons of sugar

- 1 cup unsweetened pineapple juice

- 1/3 cup lemon juice

- Ice (to serve)

- 1 pineapple (cut into chunks)

- 2 lemons (sliced)

- Fresh mint leaves

Method:

Step one:

Brew the tea with 4 cups of water.

Step two:

Remove the teabags. Gradually add the sugar and stir well to make sure it dissolves.

Step three:

Strain the tea bags and let the tea cool down.

Step four:

Once cool, pour into a jug.

Step five:

Stir in the pineapple and Lemon juices and serve with the pineapple chunks, 2 sliced lemons, mint leaves to taste and plenty of ice.

Recipe five: Basil and raspberry iced tea

What you will need:

- 3 cups fresh raspberries

- 1 cup Granulated sugar

- 1 cup fresh basil leaves, coarsely chopped

- 1/4 cup lime juice

- 2 black tea bags

- 1 litre bottle of carbonated water

- Ice cubes, fresh raspberries and basil leaves (to serve)

Method:

Step one:

In a large saucepan, combine the raspberries, sugar, basil and lime juice. Mash the berries and cook over medium heat until berries release juices (about 7 minutes).

Step two:

Remove from the heat. Add the tea bags, cover and steep for 20 minutes.

Step three:

Strain, discarding tea bags and raspberry seeds. Let it cool down.

Step four:

Transfer tea to a pitcher.

Step five:

Just before serving, slowly add carbonated water. Serve over ice, fresh raspberries and basil.