| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| English | Beverages | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar, granulated |
| 1/2 | c | Bottle spring water |
| 6 | English Breakfast tea bags Boiling water | |
| 1 1/2 | c | Orange juice; fresh squeezed from Valencia oranges |
| 3/4 | c | Pineapple juice |
INSTRUCTIONS
"At one time, I intended to teach law, so I went to Boston to get a Master's of Law degree; while there I lived with the Swindells family. Mrs. Swindells made a superb iced tea with a pronounced citrusy flavor. She insisted on using bottle spring water for a clear tasting iced tea, the sweetest and most flavored oranges and English Breakfast Tea." In saucepan, combine sugar and spring water and bring to a boil; continue to boil until liquid is clear, about 5 minutes. Chill thoroughly. Place tea bags in heat-resistant pitcher, add boiling water and let steep for about 5 minutes. Remove and discard tea bags. Let cool and refrigerate until chilled. Add orange juice, lemon juice and pineapple juice and chilled sugar syrup. Refrigerate for a few hours, preferably overnight. Serve over ice in tall glasses. MAKES: 6-8 SERVINGS SOURCE: _The Dave Nichol Cookbook_ From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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