1 cup boiling water, 1 teaspoon tea, 2 whole cloves, chipped ice
Pour fresh boiling water over tea and cloves. Let stand two minutes and strain. Cool, add ice and more water if desired. Sweeten to taste. Lime or lemon juice added makes a more snappy drink and is more often preferred. Serves 2.
Delicious Tea Punch
2 cups sugar, 2 cups water, 1 pint tea infusion, 4 lemons (juice), 4 oranges (juice), 1 pint cherry juice, 1 cup grated pineapple, 1 qt carbonated water, iced water
Boil the sugar and the two cups of water together for ten minutes; when this is cold, add the tea infusion using only the best tea to make this. Add the fruit juices, pineapple, and let stand for a while. Then add the carbonated water and enough iced water to make the desired strength. Serves 25.
Iced Mint Tea
Seven tea bags, 12 springs of fresh mint, grated rind of 3 lemons, 2 qt. boiling water, juice of seven lemons (about 1 cup), 2 cups sugar, 2 qt. water, fresh mint leaves and lemon slices
Combine tea bags, mint sprigs, lemon rind and 2 qt. boiling water in a large glass container; cover and steep for 12 minutes. Discard tea bags. Add lemon juice and sugar and stir well. Strain tea and add water. Serve over ice and garnish with fresh mint leaves and lemon slices. Makes 1 gallon.
Iced Tea Citrus Punch
1 (12 oz) can of frozen lemonade, 1 (6 oz) can of frozen limeade, 3 1/2 qt. water, 1/2 cup tea leaves, 1/2 cup sugar, lemon slices
Combine concentrates and water in a large saucepan and bring to a boil. Remove from heat and add tea leaves. Cover and steep for five minutes. Stir in sugar and cool. Pour punch over ice in glasses and add lemon slices as garnish. Makes 1 gallon.
8 sliced oranges, 6 sliced lemons, 6 cinnamon sticks, 1 tablespoon whole cloves, 1 qt water, 48 oz pineapple juice, 1 1/2 cups sugar, 3 qt. tea
Place fruit slices, cinnamon, cloves and water in a large non-aluminum pan and bring to a boil. Boil for five minutes, strain. Add pineapple juice, sugar and tea to citrus mixture. Stir well and serve hot. Makes 1 1/2 - 2 gallons.
2 1/2 qt. water, 3 tablespoons tea leaves, 2 1/2 cups sugar, 2/3 cup lemon juice, Ice Ring (use a jello mold or bundt pan), 1 qt sparkling mineral water, 1 pint fresh strawberries that are washed and hulled
Pour boiling water over tea leaves in a large pitcher; steep five minutes; strain and chill. Combine sugar and lemon juice, stir well. Add to chilled tea and mix well. 15 minutes prior to serving, pour tea blend over ice ring placed in a large punchbowl. Stir in mineral water and strawberries. Gingerale or another form of carbonated liquid can also be used.