Sunday, July 3, 2011
Super-refreshing TANGY ICED TEA
To say it’s hot here in Dallas right now is the understatement of the year. We’ve had who knows how many 100 degree days already this summer. In this heat, we’ve had lots of company over for cookouts and swimming. In and of itself, that may be a treat for our guests. But probably the nicest thing we can do for people when they walk in the door is to offer them something very cool and refreshing to drink. An old family recipe I’ve simply known as “Tangy Tea” definitely fits the bill here. It’s a definite treat in the heat.
Tangy Iced Tea
4 family size or 8 regular tea bags
6 cups boiling filtered water
½ cup granulated sugar, depending on taste (super-fine sugar preferred)
1 (12-oz.) can cranberry juice concentrate, undiluted
1 (12-oz.) can lemonade concentrate, undiluted
4 cups cold filtered water
Pour boiling water over tea bags and steep about 5 minutes. Discard tea bags. Pour brewed tea into a pitcher. Add sugar and stir well to dissolve. Add cranberry juice and lemonade concentrate, and cold water. Stir well. Chill, and seve over ice garnished with lemon.