Cool Down with "Hot" Summer Tea Drinks and Snacks

Everybody loves a tall glass of Iced Tea when enjoying the summer weather. These quick and easy ideas will have you cooling off in no time.

Raspberry Iced Tea
yield: 2 quarts
Needed: 8 1/4 cups divided water, 2/3 cup sugar, 5 individual tea bags, 3 or 4 cups unsweetened raspberries.

Bring 4 cups of water to a boil and stir in sugar until dissolved. Remove from heat and add the tea bags, let steep for 5 to 10 minutes and discard bags. Add 4 additional cups of water. In a separate pan, bring the remaining water and raspberries to a boil, reduce heat and simmer for 3 to 5 minutes. Strain and discard the pulp. Add this to the tea mixture and serve over ice.
Tip: by adding the sugar before the tea bags, it makes a syrup that helps the tea maintain its sweetness.

Picnic Cooler
yield: 5 quarts
Needed: 2 qt cranberry juice, 3 cups pineapple juice, 3 cups orange juice, 1/4 cup lemon juice, I liter ginger ale (chilled), 1 tsp sugar, 1 sliced piece of fruit(optional).

Combine the juices in a large container and refrigerate. Prior to serving stir in the ginger ale and sugar and fruit slices.

Grahm's Sammiches
yield: 2 dozen
Needed: one package of instant vanilla pudding mix, 2 cups cold milk, 2 cups Cool Whip, 1 cup (6oz.) mini semisweet chocolate chips, and 48 graham cracker squares.

Prepare pudding as directed and refrigerate until set. Fold in Cool Whip and chocolate chips. Place half of the graham crackers on a cookie sheet and top with about 2 to 3 spoonfuls of filling and top with another graham cracker. Freeze until firm, about an hour. If you are not using all the sammiches at once, you can individually wrap them and freeze them for a cool treat all summer long.

SummerTime Tea
yield: 3 quarts
Needed: 3 quarts water divided, 6 individual tea bags, 3/4 cup lemonade concentrate, 3/4 cup orange juice concentrate, 1 cup sugar

Bring 1 quart of water to a boil, remove from heat and add tea bags. Let steep for 5 minutes and discard bags. Stir in both concentrates, sugar and remaining water. Serve over ice.