The Perfect Summer Sippings The most refreshingly, flavorful beverages begin with the purest, perfect tea. Give your picnic, cook-out, party or family dinner the Red Diamond® treatment with these irresistible recipe ideas. Citrus Sweet Tea Sweet Rum Punch Strawberry Basil Tea Lavender Vanilla Bean Iced Tea × Citrus Sweet Tea Ingredients 1.5 gallons of water 2 quart-size Red Diamond® tea bags 2 cups sugar Fresh mint 1 lime - squeeze and reserve juice (discard seeds) 3 lemons - squeeze and reserve juice (discard seeds) 5 oranges – squeeze and reserve juice (discard seeds) ½ teaspoon of vanilla extract Directions In a large saucepan bring 2 quarts of water to a boil. Next add 2 quart-size tea bags, fresh mint, 2 cups of sugar, mix well and steep for 15 minutes. Remove fresh mint and tea bags. Add the juice from lime, lemons, oranges and vanilla. × Sweet Rum Punch Ingredients ¾ cup Red Diamond® sweet tea ½ tablespoon lime simple syrup 1½ shots black rum 3-4 slices of fresh peach Directions In a glass filled with crushed ice, layer the ingredients above in order of sweet tea, simple syrup, rum. Add peach slices, stirring optional, and sip away. × Strawberry Basil Tea Ingredients 4 cups water 2 quart-sized Red Diamond® Iced Tea bags 2/3 cup sugar 1 tablespoon lemon juice 1 pint fresh strawberries ½ cup fresh basil leaves, as garnish Directions Fill a glass measuring cup with 2 cups water and add tea bags. Microwave 3 minutes on high. Add sugar to hot water until it is dissolved. In a blender, combine 2 cups water, lemon juice and strawberries. Pulse mixture until well blended. Pour through a fine mesh strainer into a pitcher of ice and combine with the hot water mixture. Garnish with extra strawberries if desired. × Lavender Vanilla Bean Iced Tea Ingredients 1 gallon of water 4 quart-size tea bags 2 cups of distilled water 3 limes, grate/zest 4 tablespoons lavender flowers 4 teaspoons minced ginger 1 vanilla bean, split and scraped 2 cups of sugar 2 tablespoons of honey Directions In a large saucepan bring 1 gallon of water to a boil; add 4 quart-size tea bags and brew. For the Lavender Vanilla Bean Syrup: In a medium saucepan, add the lime zest, lavender flowers, ginger, vanilla bean and steep for 20 minutes. Strain liquid through a coffee filter or fine strainer. Pour liquid back into saucepan. After 20 minutes, strain liquid through a coffee filter fine strainer. Pour infusion back into saucepan. Add 2 cups white sugar and 2 tbsp. honey. Heat until fully dissolved. Use 2 ½ to 3 cups of the syrup to add to brewed tea.