Just in time for the warm spring and summer days, this is a refreshing beverage that combines tea and fruit juices.
Salem College-Style Iced Tea
Ingredients:
4 sprigs mint
8-12 whole cloves
3 quarts water
1 family-size tea bag
2 cups brown sugar, firmly packed
1 cup lemon juice
1 (12-ounce) can frozen orange juice, undiluted
1 (46-ounce) can pineapple juice
Directions:
Place mint, cloves, and water in a 1-1/2-gallon kettle, and bring to a boil. Reduce heat and simmer 15 minutes. Turn off heat. Add tea and steep 15 minutes. Strain mixture and discard solids. Add sugar and stir to dissolve. Add juices. Cover and refrigerate for 24 hours before serving to blend flavors. Serve over ice and garnish with fresh mint. Do not use a strong mint like peppermint or wintergreen. The ideal mint is julep mint.
Enjoy!
Stay tuned for the next historical post on May 22nd: Notable Visitors: Gail Davis and Dale Robertson
