Where I come from iced tea – especially sweet tea – is considered a staple in the refrigerator. Meals just weren’t complete unless accompanied by a tall glass of tea, even for children. Over the years, this tradition continued in my family with some additions and other options along the way. In the summer, I often made a pitcher of tea punch for the children, a very popular drink in our home. After we moved to Florida in 2001, new friends introduced me to other types of tea that became welcome beverages at cocktail parties and other gatherings. Below are few of my favorites that you may also enjoy.
Carol’s Tea Punch
4 Cups Boiling Water & 2 Family-Sized Tea Bags
1 1/2 Cups Sugar (or sweeten to your taste)
1 (12 oz.) Can Frozen Orange Juice
1 (6 oz.) Can Frozen Lemonade
1/2 Can Pineapple Juice (approx. 1 pint)
Boil the water and steep the tea bags in it. In a separate container, stir the orange juice and 3 cups of water until it melts. Add the lemonade and pineapple juice and stir well. After the tea looks fairly strong, remove the tea bags and add sugar to taste. Mix tea in with the juices and stir well. Serve over ice. Add mint leaves if you like.
When Jim and I first moved to Florida in 2001, three friends and I took turns hosting evenings at our homes. Nina Gragg introduced me to the following tea recipes for adults only, and she often served one of these at dinners or bridge nights at her Venice home.
Nina’s Bourbon Slushies
1 Cup Bourbon
1 (12 oz.) Can Lemonade
1 (6 oz.) Can Frozen Orange Juice
1 Cup Sugar
2 Cups Brewed Tea
7 Cups Water
Mix all ingredients well and freeze until slushy.
Peach Slush
Bring to a boil: 7 cups water and 2 cups sugar. Add 2 small teabags to the pan. Cool and remove the tea bags. Combine the mixture with a 12 oz. can of frozen cranberry juice and a 12 oz. can of frozen orange juice. Then add 2 cups of Peach Schnappes and Sprite. Freeze. Thaw a bit before serving so that it reaches slush stage.
*Adjust the amount of Schnappes and Sprite to your taste.
