Debbie Owen's Iced Tea
The British may be experts at making and serving tea, but when it comes to iced tea the Americans have the edge. It must be the most refreshing drink to serve when the weather is hot and humid. I first tasted this version at my friends the Owens' Fourth of July party several years ago and have been addicted to it ever since. It's like a non-alcoholic Pimm's, so it's perfect for serving to drivers.
|6 English Breakfast teabags|
|10 fl oz (275 ml) freshly squeezed orange juice, chilled|
|juice of ½ lime|
|approximately 12 sprigs of fresh mint|
|½ orange, sliced|
|½ lemon, sliced|
|2 level tablespoons caster sugar|
|lots of ice cubes|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia Smith’s Summer Collection.
Make up some very strong tea in a large teapot using the tea-bags and 2 pints (1.2 litres) boiling water. Then add 2 tablespoons of sugar and 6 sprigs of mint to the teapot. Allow the tea to infuse 15-20 minutes, then remove the tea-bags and leave it to get absolutely cold.
When the tea is cold remove the mint from the teapot. After that put lots of ice into a glass jug and pour in the cold tea followed by the orange and lime juices and 6 more sprigs of mint. Finally add the orange and lemon slices, stir thoroughly, and serve in glasses with more ice.
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