Monday, June 20, 2011

Even More Summer Refreshment

Here are two more iced tea recipes for you to try!

Boston Iced Tea

  • 4 quarts water
  • 1 cup sugar
  • 15 tea bags
  • 12 oz frozen cranberry juice concentrate

Heat water to boiling, and add sugar. Stir until the sugar dissolves. Add tea bags, remove from heat and let steep for 4 to 5 minutes. Remove tea bags, and add cranberry juice concentrate. Stir until melted and mixed, then allow to cool to room temperate before refrigerating. Serve over ice.
Serves 14

Orange Mint Tea

  • 2 cups water
  • 2 tea bags
  • 3 tablespoons fresh mint leaves
  • 2 tablespoons sugar
  • 4 cups orange juice
  • 2 tablespoons fresh lemon juice

In a large saucepan, bring water to a boil; remove from heat. Add tea bags, mint leaves, and sugar; let stand 10 minutes. Remove tea bags. Transfer to a large pitcher; stir in orange juice and lemon juice. Chill thoroughly before serving.
Makes 4 to 6 servings.

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