Jun
I have always been a lover of iced tea … not that sugary, syrupy stuff that beverage companies sell in bottles or cans … the kind you brew yourself. Over the past couple of hot summers, I have perfected the ultimate iced tea recipe. I call it Juicetea.
- 8 tea bags of Good Earth Green Tea with Lemongrass
- Your favorite 100% (no sugar added) cranberry juice blend. Pure cranberry juice will give the tea a nice tangyness, or choose a blend of berry juices for different flavors. I like R.W. Knudsen brand cranberry raspberry blend lately, but I switch it up from time to time.
- Water
Fill a teakettle with purified or filtered water, and bring to a full boil. Remove the kettle from the heat, and then submerge all 8 tea bags in the hot water. Close the lid, and let it steep for 30 minutes to an hour.
Then, fill a 2 quart pitcher about two-thirds full of ice cubes. Pour the still warm tea over the ice and most of the ice cubes will melt. Keep the pitcher in the fridge for at least 20 minutes before serving.
When serving, fill a glass halfway with ice, followed by the iced tea … but leave at least 2 inches at the top of the glass and top it off with juice.
For hot summer nights, try adding some premium vodka and use a little bit more juice for a refreshing Juicetea Cocktail.
