Recipe: Mrs. Swindell's Famous Fruited Iced Tea
BeveragesMRS. SWINDELL'S FAMOUS FRUITED ICED TEA
"At one time, I intended to teach law, so I went to Boston to get a Master's of Law degree; while there I lived with the Swindells family. Mrs. Swindells made a superb iced tea with a pronounced citrusy flavor. She insisted on using bottle spring water for a clear tasting iced tea, the sweetest and most flavored oranges and English Breakfast Tea."
1/2 cup sugar, granulated
1/2 cup bottled spring water
6 English breakfast tea bags
4 cups -boiling water
1 1/2 cups orange juice (fresh squeezed from Valencia oranges)
3/4 cup pineapple juice
In saucepan, combine sugar and spring water and bring to a boil; continue to boil until liquid is clear, about 5 minutes. Chill thoroughly.
Place tea bags in heat-resistant pitcher, add boiling water and let steep for about 5 minutes. Remove and discard tea bags. Let cool and refrigerate until chilled.
Add orange juice, lemon juice and pineapple juice and chilled sugar syrup. Refrigerate for a few hours, preferably overnight.
Serve over ice in tall glasses.
Makes 6-8 servings
Source: The Dave Nichol Cookbook
"At one time, I intended to teach law, so I went to Boston to get a Master's of Law degree; while there I lived with the Swindells family. Mrs. Swindells made a superb iced tea with a pronounced citrusy flavor. She insisted on using bottle spring water for a clear tasting iced tea, the sweetest and most flavored oranges and English Breakfast Tea."
1/2 cup sugar, granulated
1/2 cup bottled spring water
6 English breakfast tea bags
4 cups -boiling water
1 1/2 cups orange juice (fresh squeezed from Valencia oranges)
3/4 cup pineapple juice
In saucepan, combine sugar and spring water and bring to a boil; continue to boil until liquid is clear, about 5 minutes. Chill thoroughly.
Place tea bags in heat-resistant pitcher, add boiling water and let steep for about 5 minutes. Remove and discard tea bags. Let cool and refrigerate until chilled.
Add orange juice, lemon juice and pineapple juice and chilled sugar syrup. Refrigerate for a few hours, preferably overnight.
Serve over ice in tall glasses.
Makes 6-8 servings
Source: The Dave Nichol Cookbook
MsgID: 3143066
Shared by: Betsy at Recipelink.com
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Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter S Recipes
Board: Daily Recipe Swap at Recipelink.com
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
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notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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