NASHVILLE FRUIT TEA PUNCH

NASHVILLE FRUIT TEA PUNCH

INGREDIENTS

•

◦ 1 1/2 cups (or about 12 ounces) freshly squeezed orange juice, about 6 oranges

◦ 1 1/4 cups freshly squeezed lemon juice, about 5-6 lemons

◦ 1 1/2 cups pineapple juice

◦ 12 regular-sized tea bags (or 3 family-sized bags)

◦ 1 cinnamon stick (optional)

◦ 1 cup sugar

◦ Mint springs and slices of lemon as garnish

PREPARATION

Combine juices in a gallon-sized pitcher.

Brew tea by bringing four cups of water to boil in a medium saucepan. Remove from heat and add cinnamon stick (if using) and tea bags, dipping and swirling them in the water to fully submerge. Allow the tea to steep for 5 minutes.

Remove the tea bags and add the sugar, stirring to thoroughly dissolve. Allow tea to cool somewhat (about 10 minutes) before adding to the fruit juices. Add water to fill a pitcher and stir to combine with a long-handled spoon.

Refrigerate tea for a few hours or overnight. Remove cinnamon stick (if using) and serve over ice with springs of mint and a slice of lemon.