Mint Iced Tea

This is the tea that was on our Easter menu. Sweet tea has been called the table wine of the South, well we've upped that table wine a notch with this mint tea. It's so refreshing and delicious but be warned this tea is ADDICTIVE! Enjoy...but don't say you weren't warned!

Mint Iced Tea

Method:

Bring one quart of cold water just to a boil (not a rolling boil, just before). Remove from heat. 
Add tea bags ( I used 2 of the family size Luzianne Tea bags)
Let steep for about 10 minutes.
meanwhile bring another quart of water to a boil.
Add a large handful on fresh mint to the water remove from heat and cover pot, if using an open pot.
Allow mint to steep for 10-15 minutes.
Pour tea into a large pitcher. Add steeped mint poured through a sieve into the tea. This just catches the mint and keeps you from having to fish it out of the pitcher!
Add a about quarter of a can of lemonade and a about quarter of a can of orange juice concentrate to the mint tea
Stir in 3/4 cup of sugar (it seems like a lot but it really does take a good bit of sugar) Taste, add more sugar if you think it needs it.
Chill and serve over lots of ice!

Perfectly Pink

Looking for perfect pink lemonade this Memorial Day? Look no further, made with fresh lemons and strawberries this is the perfectly pink summer cooler.



11/2 C granulated Sugar

1 C coarsely chopped fresh Waterberry Farm strawberries

Zest of 2 lemons, peel off with vegetable peeler avoiding the white pith

2 C Fresh lemon juice

Combine the sugar and strawberries with 2 cups water in a medium sauce pan. Bring to a boil over med-high heat. Reduce heat to low and simmer until the berries begin to release their color and soften slightly, about 3 min. Stir in the lemon zest. Let cool completely

Strain the cooled syrup through a fine sieve set over a pitcher or bowl, pressing lightly on the berries to extract most of the syrup. Discard the solids

Add the fresh lemon juice and 2 1/2 cups cold water to the syrup stir until well blended.

The lemonade can be served immediately over ice or refrigerated for up to two days.

Ahhh Enjoy Summer!

taken from Fine Cooking