|Southern Iced Tea made with the addition of pineapple, orange & lemon juices.|
Southern Fruit Iced TeaThis is a spring and summer take on our fabulous Southern Iced Tea, made with the addition of pineapple juice, orange juice and lemon juice - and a touch of cherry juice, if you're so inclined. Now if that doesn't scream spring, I don't know what does! Okay, yeah. I know I'm a little early. And, I know we are technically still in the winter season, yes, even down here, but this little taste of spring weather that we have experienced in the past couple of weeks has had me in the mood for ushering in springtime. It's a short lived season down here anyway, but one of my favorite times of the year.
Even though this winter has been uncharacteristically cold even for The Deep South, except for those rare occasions where bringing out the cocoa is more appropriate, southerners drink iced tea pretty much year round to be honest. Fruited iced tea is a Deep South favorite and most recipes do include some combination of orange, pineapple and lemon juices, though, as always, there are many variations. I like this combination when made with my iced tea concentrate, and when I have a jar of Maraschino cherries in the fridge, I like to add a bit of the juice too.
Here's how to make it.
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Recipe: Southern Fruit Iced Tea©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 5 min | Yield: 1/2 gallon (8 servings)
- One batch of Deep South Dish Iced Tea Concentrate
- 1 cup of granulated sugar*
- 1/2 cup of pineapple juice
- 1/2 cup of orange juice
- Juice of one lemon
- 1/8 cup of cherry juice, optional
- Lemon, orange or pineapple slices and/or Maraschino cherries, for garnish
Make one basic recipe of my iced tea (I do 5 tea bags, 4 cups water, steeped 5 minutes), except after steeping the tea, squeeze tea bags and remove, and set the tea aside to cool slightly. To a 2-quart pitcher, add the warm tea concentrate and stir in the 1 cup of sugar until dissolved. Add the pineapple juice, orange juice, lemon juice and cherry juice. Fill the pitcher with ice, top off with water, only if needed, to fill the pitcher, stir and serve. Garnish with a slice of fruit and a cherry, if desired.
Cook's Notes: Keep in mind that different brands of juices have different levels of sweetness so you may need to make adjustments in the additional sugar. Double to make a gallon. Substitute 4 cups of apple juice in place of the tea for a variation of the fabulous Applewood Farmhouse Restaurant's "Applewood Julep."
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Posted by Mary on February 25, 2011Images and Full Post Content including Recipe ©Deep South Dish. Sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.