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Author Notes: Recipe from "Dishing Up Vermont," by Tracey Medeiros. Cherry Hill Farm's iced tea is popular at farmers' markets and the farm's own fruit stand. It is very refreshing, full of good-for-you ingredients, and appealing to people of all ages. The deep and exciting flavor of the black currants gives this summertime drink a particular zest that takes iced tea to a different level. - Tracey
Serves 9-11 cups
- 6 cups black tea (decaf is fine)
- 4-5 fresh mint sprigs, or to taste
- 1 cup black currant puree or 2 cups black currant juice
- 1 cup raspberry juice
- Juice of 1 lemon
- Juice of 1 orange
- 1/2 cup honey
- 1-2 ounces rum (optional)
- Prepare tea according to package directions.
- Place mint in a large heat-proof pitcher and add tea. Set aside to cool.
- Chill tea in the refrigerator until cold, about 1 hour. Remove mint when the tea has chilled and discard.
- Stir in black currant puree, raspberry juice, lemon juice, orange juice (if using) honey, and rum (if using).
- This recipe was entered in the contest for Your Best End of Summer Cocktail