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Nutritional Guidelines (per serving) | |
---|---|
173 | Calories |
0g | Fat |
44g | Carbs |
1g | Protein |
Nutrition Facts | |
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Servings: 8 to 32 | |
Amount per serving | |
Calories | 173 |
% Daily Value* | |
Total Fat 0g | 0% |
Saturated Fat 0g | 0% |
Cholesterol 0mg | 0% |
Sodium 91mg | 4% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 2g | 6% |
Protein 1g | |
Calcium 22mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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.
Ingredients
- Fruit Iced Tea:Â
- 18 to 24 tea bags (depending on how strong you want the tea flavor)
- 1 1/2 quarts boiling water
- 2 cups granulated sugar
- 48 ounces canned pineapple juice
- 12 ounce canned frozen orange juice concentrate
- 12 ounces canned frozen lemonade concentrate
- Pineapple Iced Tea:
- 4 quarts boiling 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
- Garnish: fresh orange or lemon wedges and mint leaves
Steps to Make It
Judy's Fruit Iced Tea
Yields 2 gallons (32 servings)
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Place 18 to 24 tea bags in bowl or pitcher. Pour 1 1/2 quarts of boiling water over tea bags.
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Add the 2 cups of sugar, stirring to dissolve.
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Let tea bags steep in the sugar water for several hours or overnight. Squeeze tea bags to wring out the extra flavor before discarding.
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Pour the tea into a large bowl or pan. Add the cans of pineapple juice, frozen orange juice, and lemonade.
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Stir until the sugar has dissolved and the concentrate has thawed.
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Pour equal amounts into two one-gallon jugs.
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Add cold water to each jug to fill and refrigerate until thoroughly chilled.
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Shake well before serving.
Pineapple Iced Tea
Yields 5 1/2 quarts (22 servings)
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Bring the 4 quarts of water to a boil in a large saucepan over high heat.
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Add the 16 tea bags to the water and then remove the pan from the heat. Let stand for 10 minutes.
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Remove the tea bags (squeeze them to extract the extra flavor) and add the 2 cups of sugar and 4 cups of pineapple juice.
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Stir until the sugar has dissolved.
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Refrigerate until thoroughly chilled.
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Serve in tall glasses over ice with a half pineapple ring, lemon wedges, or fresh mint leaves for garnish, if desired.
Fresh Orange Mint Tea
Yields 2 quarts (8 servings)
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Serve in glasses over ice.
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Bring the 1 quart of water to a boil in a large saucepan over high heat.
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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.
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Remove the tea bags, squeezing them to extract all of the flavor.
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Pour the tea into a large pitcher with the 4 cups of orange juice and 2 tablespoons of fresh lemon juice, and stir to blend.
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Chill thoroughly before serving.
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Garnish servings with fresh orange or lemon wedges and mint leaves, if desired.