Black currant iced tea
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Black currant tea bags | |
| 4 | cups | Water |
| ½ | cup | Simple syrup |
| 1 | tablespoon | Simple syrup |
| 2 | teaspoons | Raspberry vinegar |
| 1 | Lime -- cut in 4 wedges | |
Directions
Put tea bags in a heat proof pitcher. In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour. Stir in syrup to taste and vinegar. Squeeze lime wedges into tea and add wedges. Serve tea over ice in tall glasses. Makes about 4 cups. To make simple syrup: In a saucepan bring 1-⅓ cups sugar and 1-1/4cups water to a boil, stirring, and boil until sugar is completly dissolved. Let syrup cool and chill, covered. (Syrup may be made 2 weeks ahead and chilled, covered.) Makes about 2 cups.
~ - - - - - - - - - - - - - - - - - Recipe By : Gourmet/June 1995 From: Pullenj@... (Pullenj)