Southerners love their iced tea, and these three fruit teas are fresh and delicious alternatives. Treat your family and guests to these delicious drinks!
The basic fruit iced tea makes a big batch of two 1-gallon jugs, perfect for a family gathering or tailgating event. The pineapple tea and orange mint tea can be scaled up quite easily for a crowd.
- Fruit Iced Tea:
- 18 to 24 tea bags (depending on how strong you want the tea flavor)
- 1 1/2 quarts boiling water
- 2 cups granulated sugar
- 1 (48-ounce) can pineapple juice
- 1 (12-ounce) can frozen orange juice concentrate
- 1 (12-ounce) can frozen lemonade concentrate
- Pineapple Iced Tea:
- 4 quarts of water
- 16 tea bags
- 2 cups granulated sugar
- 4 cups pineapple juice
- Garnish: fresh pineapple ring halves, lemon wedges, or mint leaves
- Fresh Orange Mint Tea:
- 1 quart of water
- 3 tea bags
- 3 tablespoons fresh mint leaves
- 3 tablespoons granulated sugar
- 4 cups orange juice
- 2 tablespoons fresh lemon juice
- Optional Garnish: fresh orange or lemon wedges and mint leaves
Judy's Fruit Iced Tea
- Place 18 to 24 tea bags in bowl or pitcher. Pour 1 1/2 quarts of boiling water over tea bags. Add the 2 cups of sugar, stirring to dissolve. Let tea bags steep in the sugar water several hours or overnight. Discard tea bags.
- Pour the tea into a large bowl or pan. Add the cans of pineapple juice, frozen orange juice, and lemonade; stir until the sugar has dissolved. Pour equal amounts into two one-gallon jugs. Add cold water to each jug to fill.
- Refrigerate until thoroughly chilled.
- Shake well before serving.
- Makes 2 gallons.
Pineapple Iced Tea
- Bring the 4 quarts of water to a boil in a large saucepan over high heat. Add the 16 tea bags to the water and then remove the pan from the heat. Let stand for 10 minutes.
- Remove the tea bags (squeeze them to extract the extra flavor) and then add the 2 cups of sugar and 4 cups of pineapple juice. Stir until the sugar has dissolved. Refrigerate until thoroughly chilled.
- Serve in tall glasses over ice with a half pineapple ring, lemon wedges, or fresh mint leaves for garnish, if desired.
- Makes 5 1/2 quarts.
Fresh Orange Mint Tea
- Bring the 1 quart of water to a boil in a large saucepan over high heat. Add the 3 tea bags, 3 tablespoons of fresh mint leaves, and 3 tablespoons of sugar and then remove from the heat. Let stand for 10 minutes.
- Remove the tea bags, squeezing them to extract all of the flavor. Pour the tea into a large pitcher; add the 4 cups of orange juice and 2 tablespoons of fresh lemon juice and stir to blend.
- Chill thoroughly before serving.
- Serve in glasses over ice.
- Garnish servings with fresh orange or lemon wedges and mint leaves, if desired.
- Makes 2 quarts.
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|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||2 g|