Evelyn’s* Ruby-Lemon Iced Tea

Ingredients:
1/2 Cup of Cranberry Harvest or Very Berry or loose fruit tea
1 gallon of filtered water

Let it steep for 12 to 24 hours. Then strain the tea to obtain a lovely, clear red tea.

To serve:
Fill a 16 oz. glass 3/4 full with ice. Put in 2 Tbsp lemonade base and fill with tea.
Stir well and serve.

Lemonade base:
1 cup water
2 cup sugar
Rind of 2 lemons peeled into thin strips
1/8 tsp salt
Juice of 6 lemons

Combine water, sugar and lemon rind. Bring to a boil and cook for 5 minutes. Cool, and then add the lemon juice. Strain the syrup and store in the refrigerator in a covered jar. Can also be used to make lemonade by using 1 part lemonade base and 4 parts water.

*Evelyn is one our loyal customers and created this recipe using our tea. If you find yourself creating something delicious with our tea and want to share it we would love to hear about it.

Citrus Tea Cooler

1 tbsp loose black tea
1 ½ cups boiling water
½ cup fresh lemon juice
1 bottle (28oz) lemon-lime - carbonated beverage chilled
¾ to 1 cup sugar
½ cup fresh orange juice

Place loose tea in bowl. Pour boiling water over tea. Let stand 5 minutes. Remove leaves. Add sugar and stir until all is dissolved. Place ice cubes in 2-quart serving pitcher. Pour hot tea, lemon and orange juice over ice. Stir briskly several seconds until mixture is cold. Stir in chilled lemon-lime carbonated beverage. Pour into glasses and serve at once. Makes 2 quarts.