| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beverage |
8 |
Servings |
INGREDIENTS
| 2 |
|
Family-size raspberry tea bags (bigelow) |
| 2 |
|
Blackberry tea teabags |
| 2 |
|
Black currant tea teabags |
| 1 |
|
Bottle sparkling apple cider or ginger ale |
| 1/2 |
c |
Juice concentrate (berry) |
| 1/2 |
c |
Orange juice |
| 1/2 |
c |
Sugar |
INSTRUCTIONS
submitted by: jmchee@goodnet.com (Marina Cheesman, Phoenix, AZ)
This is an incredibly simple recipe that was developed out of the desire to
serve a "non-caffeinated" drink!
Tea bags: I brew mine in the coffeemaker just like I would brew coffee.
Then I allow the used bags to stay in the tea until serving time.
Place all the ingredients in a large pitcher. Chill. We serve ours with
fruited ice cubes. I reserve enough juices to fill an ice-cube tray and we
place slices of strawberries and blueberries into each cube.
This recipe is served at The Old Garden Inn - Newnan, Georgia. Another Old
Garden Inn recipe: Georgia Peach Breakfast Taco.
ONLINE Innkeeper Recipe Page.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 24 JUNE 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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