Tampa Tea

 
2 cups boiling water
4 tea bags of orange pekoe or black tea
1 cup unbleached cane sugar
8 cups water
5 cups orange juice
1 cup lime juice
slices of lime for garnish
 

Add tea bags to the boiling water. Remove from heat and allow to steep for 5 minutes. Add sugar and stir until dissolved. Stir in remaining water and fruit juices and chill for 1 hour or overnight before serving. Serve over ice with slices of lime for garnish.

Yield: 1 Gallon

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett