Cinnamon Hot Chocolate Mix
"When our children left for college, they each insisted on taking a large container of this cinnomny cocoa mix with them to the dorm," reports Linda Nilsen of Anoka, Minnesota. "For rich results, all they need to do is add hot milk, stir and enjoy!"
18 Servings
Prep/Total Time: 10 min.
1-3/4 cups nonfat dry milk powder
1 cup confectioners' sugar
1/2 cup powdered nondairy creamer
1/2 cup baking cocoa
1/2 teaspoon ground cinnamon
1 cup miniature marshmallows
ADDITIONAL INGREDIENTS:
3/4 cup hot milk
Directions
In a large bowl, combine the milk powder, sugar, creamer, cocoa and cinnamon. Add the marshmallows; mix well. Store in an airtight container in a cool dry place for up to 3 months. Yield: 18-19 batches (about 3-1/2 cups total).
To prepare hot chocolate: Dissolve about 3 tablespoons hot chocolate mix in hot milk. Yield: 1 serving per batch.
Nutritional Analysis: One 3/4-cup serving (prepared with skim milk) equals 141 calories, 133 mg sodium, 5 mg cholesterol, 24 gm carbohydrate, 9 gm protein, 1 gm fat. Diabetic Exchanges: 1 skim milk, 1 fruit.
Cinnamon Hot Chocolate Mix published in Quick Cooking November/December 1998, p59
Beth Layman :)
Showing posts with label Beverages. Show all posts
Showing posts with label Beverages. Show all posts
Tuesday, October 18, 2011
Monday, October 3, 2011
Butterscotch Coffee Recipe
Butterscotch Coffee Recipe
Ingredients
1 cup butterscotch chips, divided
8 cups hot brewed coffee
1/2 cup half-and-half cream
5 to 8 tablespoons sugar
Whipped cream in a can
Directions
In a small microwave-safe bowl, heat 1/2 cup butterscotch chips at 70% power until melted, stirring occasionally. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe eight garnishes onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes.
In a large pitcher, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and sugar.
Pour into mugs. Top each serving with whipped cream and a butterscotch garnish. Yield: 8 servings (2 quarts).Veronica
Ingredients
1 cup butterscotch chips, divided
8 cups hot brewed coffee
1/2 cup half-and-half cream
5 to 8 tablespoons sugar
Whipped cream in a can
Directions
In a small microwave-safe bowl, heat 1/2 cup butterscotch chips at 70% power until melted, stirring occasionally. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe eight garnishes onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes.
In a large pitcher, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and sugar.
Pour into mugs. Top each serving with whipped cream and a butterscotch garnish. Yield: 8 servings (2 quarts).Veronica
Mulled Apple Cider
Mulled Apple Cider
2 quarts Apple Cider
1/4 cup Brown Sugar -- firmly packed
1 square Cheesecloth (8"/double-thicknes s)
8 Allspice Berries
4 Cinnamon Sticks
12 whole Cloves
1 large Orange
Extra Cinnamon Sticks (optional)
Blend together the apple cider or juice and brown sugar in a slow cooker. Rinse the cheesecloth and squeeze out the excess water. Wrap the allspice berries and cinnamon sticks in the cheesecloth, then tie with string and place in the crock pot. Stick the whole cloves into the orange in a random pattern and quarter the orange. Place the pieces in the crock pot.
Cover and cook on high for 3 1/2 hours. Once mulled, the cider may be reduced to a low setting for up to 3 more hours. To serve, discard the spice bag and the orange pieces, and ladle the cider into mugs. If desired, add a cinnamon stick for garnish.
Connie Says: We have this EVERY Halloween. Just make in the crockpot, and it is waiting for you when you get back from trick or treating to warm your skeletons.
Shared for Jamie's 2000 Holiday Swap by Connie Hayes
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/
2 quarts Apple Cider
1/4 cup Brown Sugar -- firmly packed
1 square Cheesecloth (8"/double-thicknes s)
8 Allspice Berries
4 Cinnamon Sticks
12 whole Cloves
1 large Orange
Extra Cinnamon Sticks (optional)
Blend together the apple cider or juice and brown sugar in a slow cooker. Rinse the cheesecloth and squeeze out the excess water. Wrap the allspice berries and cinnamon sticks in the cheesecloth, then tie with string and place in the crock pot. Stick the whole cloves into the orange in a random pattern and quarter the orange. Place the pieces in the crock pot.
Cover and cook on high for 3 1/2 hours. Once mulled, the cider may be reduced to a low setting for up to 3 more hours. To serve, discard the spice bag and the orange pieces, and ladle the cider into mugs. If desired, add a cinnamon stick for garnish.
Connie Says: We have this EVERY Halloween. Just make in the crockpot, and it is waiting for you when you get back from trick or treating to warm your skeletons.
Shared for Jamie's 2000 Holiday Swap by Connie Hayes
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/
Sunday, September 11, 2011
Iced Peppermint Tea
Iced Peppermint Tea
Water
4 peppermint flavor tea bags
1/4 cup honey
2 tablespoon lemon juice
Ice cubes
Lemon slices
In a 2 quart heatproof pitcher, pour 2 cups freshly boiled water over tea bags. Let steep 6 minutes; remove and discard tea bags. Stir in honey, lemon juice and 2 cups cold water. Add ice cubes and lemon slices.
Water
4 peppermint flavor tea bags
1/4 cup honey
2 tablespoon lemon juice
Ice cubes
Lemon slices
In a 2 quart heatproof pitcher, pour 2 cups freshly boiled water over tea bags. Let steep 6 minutes; remove and discard tea bags. Stir in honey, lemon juice and 2 cups cold water. Add ice cubes and lemon slices.
MICROWAVE TEA
MICROWAVE TEA
4 c. water
8 sm. tea bags or 2 qt. size bags
In large microwave-proof bowl, combine the above and place in microwave for 8 minutes on high, turning bowl 1/2 turn at 4 minutes time. Remove from oven. Remove tea bags and add sugar to taste (same as regular tea). Put in one gallon container and add warm water. Makes one gallon.
4 c. water
8 sm. tea bags or 2 qt. size bags
In large microwave-proof bowl, combine the above and place in microwave for 8 minutes on high, turning bowl 1/2 turn at 4 minutes time. Remove from oven. Remove tea bags and add sugar to taste (same as regular tea). Put in one gallon container and add warm water. Makes one gallon.
Raspberry Long Island Ice Tea
Raspberry Long Island Ice Tea
1 oz vodka
1 oz rum
1 oz tequila
1 oz gin
1 oz triple sec
1 1/2 oz sweet and sour mix
1 oz Chambord® raspberry liqueur
Pour all ingredients over ice in a shaker, and shake three to four times. Pour into a collins glass and garnish with a lemon wedge.
1 oz vodka
1 oz rum
1 oz tequila
1 oz gin
1 oz triple sec
1 1/2 oz sweet and sour mix
1 oz Chambord® raspberry liqueur
Pour all ingredients over ice in a shaker, and shake three to four times. Pour into a collins glass and garnish with a lemon wedge.
Long Island Iced Tea
Long Island Iced Tea
1 part vodka
1 part tequila
1 part rum
1 part gin
1 part triple sec
1 1/2 parts sweet and sour mix
1 splash Coca-Cola®
Mix ingredients together over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top. Garnish with lemon.Serve in: Collins Glass
1 part vodka
1 part tequila
1 part rum
1 part gin
1 part triple sec
1 1/2 parts sweet and sour mix
1 splash Coca-Cola®
Mix ingredients together over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top. Garnish with lemon.Serve in: Collins Glass
Perfect Brewed Iced Tea
Perfect Brewed Iced Tea
Black, Green and Oolong teas come from the same plant - Camellia sinensis - which is grown in lush climates around the world. The difference? Black and Oolong teas undergo a natural fermentation step. Green tea does not. Tea is a great source of antioxidants which help neutralize "free radicals", molecules that can damage cells. So drink to your health!
4 regular tea bags (orange pekoe or green tea)*
2 cups fresh cold water
Water
Ice cubes
Sugar or other sweetener such as Simple syrup (see recipe)
Lemon slices (optional)
Unwrap (if necessary) and carefully slide off any paper attached to the strings of the tea bags; tie the strings together and place the bags in a heat-proof 2-quart pitcher.
Bring 2 cups cold water (always start with fresh cold water) to a rapid boil. Remove from heat and immediately pour over the tea bags.
Allow tea to steep for 20 minutes or more. (This process simply forms the "concentrate". You can store the mixture in the refrigerator for up to 24 hours.)
Remove tea bags, squeeze out excess liquid (being careful to not break open the bags) and discard. Fill the pitcher with enough water to equal 2-quarts. Cover and refrigerate until well chilled before serving. Or to serve iced tea immediately, add a dozen or so ice cubes to tea concentrate then fill with water to the 2-quart level.
To serve, pour tea over lots of ice cubes in a tall glass, stirring in desired sweetening and a squeeze of lemon, as desired.
Serves 8.
Flavor Variation: Add 1 flavored tea bag such as Ginger Peach, Blackberry Sage, Vanilla Almond, etc. along with either the orange pekoe or green tea for a refreshing change.
*If using loose tea, measure 2 tablespoons into a paper coffee filter and seal it tightly with a twist tie, or simply pour water over loose leaves in a small heatproof container, and when ready separate the liquid from the tea leaves using a strainer.
Makes 2 quarts.
Black, Green and Oolong teas come from the same plant - Camellia sinensis - which is grown in lush climates around the world. The difference? Black and Oolong teas undergo a natural fermentation step. Green tea does not. Tea is a great source of antioxidants which help neutralize "free radicals", molecules that can damage cells. So drink to your health!
4 regular tea bags (orange pekoe or green tea)*
2 cups fresh cold water
Water
Ice cubes
Sugar or other sweetener such as Simple syrup (see recipe)
Lemon slices (optional)
Unwrap (if necessary) and carefully slide off any paper attached to the strings of the tea bags; tie the strings together and place the bags in a heat-proof 2-quart pitcher.
Bring 2 cups cold water (always start with fresh cold water) to a rapid boil. Remove from heat and immediately pour over the tea bags.
Allow tea to steep for 20 minutes or more. (This process simply forms the "concentrate". You can store the mixture in the refrigerator for up to 24 hours.)
Remove tea bags, squeeze out excess liquid (being careful to not break open the bags) and discard. Fill the pitcher with enough water to equal 2-quarts. Cover and refrigerate until well chilled before serving. Or to serve iced tea immediately, add a dozen or so ice cubes to tea concentrate then fill with water to the 2-quart level.
To serve, pour tea over lots of ice cubes in a tall glass, stirring in desired sweetening and a squeeze of lemon, as desired.
Serves 8.
Flavor Variation: Add 1 flavored tea bag such as Ginger Peach, Blackberry Sage, Vanilla Almond, etc. along with either the orange pekoe or green tea for a refreshing change.
*If using loose tea, measure 2 tablespoons into a paper coffee filter and seal it tightly with a twist tie, or simply pour water over loose leaves in a small heatproof container, and when ready separate the liquid from the tea leaves using a strainer.
Makes 2 quarts.
Ice Mint Tea
Ice Mint Tea
3 tsp. Northwest Breakfast Tea.
1/2 tsp. dried Mint leaves.
Pour 2-1/2 cups boiling water over ingredients. Cover and steep 4 minutes. Strain and chill.
Add sugar or honey to taste. Serve over ice garnish with fresh mint.
3 tsp. Northwest Breakfast Tea.
1/2 tsp. dried Mint leaves.
Pour 2-1/2 cups boiling water over ingredients. Cover and steep 4 minutes. Strain and chill.
Add sugar or honey to taste. Serve over ice garnish with fresh mint.
Sweet Tea with Vodka and Lemonade
Sweet Tea with Vodka and Lemonade
Yield: Makes 8
2 large tea bags for iced tea
1/2 cup boiling water
8 fresh mint sprigs
4 cups lemonade made from frozen concentrate
1/2 cup vodka
Ice cubes
8 lemon slices
Place tea bags in medium bowl. Add 1/2 cup boiling water. Let steep 4 minutes. Discard tea bags. Place mint sprigs in large pitcher; mash with muddler or handle of wooden spoon until slightly bruised. Pour in tea, lemonade, and vodka. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Fill 8 highball glasses with ice. Divide sweet tea among glasses. Garnish with lemon slices.
Yield: Makes 8
2 large tea bags for iced tea
1/2 cup boiling water
8 fresh mint sprigs
4 cups lemonade made from frozen concentrate
1/2 cup vodka
Ice cubes
8 lemon slices
Place tea bags in medium bowl. Add 1/2 cup boiling water. Let steep 4 minutes. Discard tea bags. Place mint sprigs in large pitcher; mash with muddler or handle of wooden spoon until slightly bruised. Pour in tea, lemonade, and vodka. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Fill 8 highball glasses with ice. Divide sweet tea among glasses. Garnish with lemon slices.
Hibiscus-Grape Iced Tea
Hibiscus-Grape Iced Tea
1 c White grape juice
1 c Hibiscus tea
Ice cubes
1/2 c Carbonated water
Orange slices for garnish
Stir the juice into the tea and pour over ice in 2 large glasses. Add carbonated water and garnish with slices of orange.
Making Your Own Gourmet Tea Drinks by Mathew Tekulsky ISBN 0-517-70030-1 pg 75
From: Diane Lazarus Date: 05-22-96 (F) Cooking Ä
Yield: 2 servings
1 c White grape juice
1 c Hibiscus tea
Ice cubes
1/2 c Carbonated water
Orange slices for garnish
Stir the juice into the tea and pour over ice in 2 large glasses. Add carbonated water and garnish with slices of orange.
Making Your Own Gourmet Tea Drinks by Mathew Tekulsky ISBN 0-517-70030-1 pg 75
From: Diane Lazarus Date: 05-22-96 (F) Cooking Ä
Yield: 2 servings
Iced Green Tea
Iced Green Tea
3 tablespoon green tea leaves
3 tablespoon coarsely chopped fresh
1 mint -- plus sprigs
1 ice cubes
2 tablespoon sugar
Mix tea, mint, and about a quart of boiling water in a bowl. Allow to sit for about 6 minutes. Pour through a wire sieve over another bowl and throw away all the leaves. Add about a quart of chilled water. Cover the bowl and allow to chill for at least 2 hours or until desired temperature. Add ice and sugar if desired. Mint sprigs can be used as a garnish. Adapted by Deborah Kuhnen from "Sunset" magazine, July 1996.
Yield: 6 servings
3 tablespoon green tea leaves
3 tablespoon coarsely chopped fresh
1 mint -- plus sprigs
1 ice cubes
2 tablespoon sugar
Mix tea, mint, and about a quart of boiling water in a bowl. Allow to sit for about 6 minutes. Pour through a wire sieve over another bowl and throw away all the leaves. Add about a quart of chilled water. Cover the bowl and allow to chill for at least 2 hours or until desired temperature. Add ice and sugar if desired. Mint sprigs can be used as a garnish. Adapted by Deborah Kuhnen from "Sunset" magazine, July 1996.
Yield: 6 servings
Iced Lemongrass Tea
Iced Lemongrass Tea
1 stephen ceideburg
1/4 cup chopped fresh lemongrass tops or
2 tablespoon dried flakes
4 cup boiling water
1 sugar to taste
Preheat teapot with boiling water; discard water. Add lemongrass and boiling water, steep 8 to 10 minutes; strain. Allow to cool, sweeten to taste, and serve in tall glasses with ice.
From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987.
Yield: 4 servings
1 stephen ceideburg
1/4 cup chopped fresh lemongrass tops or
2 tablespoon dried flakes
4 cup boiling water
1 sugar to taste
Preheat teapot with boiling water; discard water. Add lemongrass and boiling water, steep 8 to 10 minutes; strain. Allow to cool, sweeten to taste, and serve in tall glasses with ice.
From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987.
Yield: 4 servings
Strawberry Watermelon Agua Fresca
Strawberry Watermelon Agua Fresca
Cold Coffee Club - Watermelon Assignment
1 pound diced watermelon
8 ounces strawberries, stems removed
1 Tbsp lime juice
1 Tbsp sugar
1/4 to 1/2 cup water or white wine or if you prefer sparkling wine
Instructions
1. Put all ingredients – apart from water or wine – in a blender and blend until smooth.
2. You can strain the puree to avoid pulpy piece if you prefer, I didn't 'cause I like it better this way.
3. Now you can decide whether you want to do a child-safe version, then you go with the the water.
4. If you prefer an adult version go with the white wine or even sparkling wine whatever you like best.
5. Mix it with the puree and fill it into glasses.
Cold Coffee Club - Watermelon Assignment
1 pound diced watermelon
8 ounces strawberries, stems removed
1 Tbsp lime juice
1 Tbsp sugar
1/4 to 1/2 cup water or white wine or if you prefer sparkling wine
Instructions
1. Put all ingredients – apart from water or wine – in a blender and blend until smooth.
2. You can strain the puree to avoid pulpy piece if you prefer, I didn't 'cause I like it better this way.
3. Now you can decide whether you want to do a child-safe version, then you go with the the water.
4. If you prefer an adult version go with the white wine or even sparkling wine whatever you like best.
5. Mix it with the puree and fill it into glasses.
Apple Frost
Apple Frost
1/2 cup apple juice or
1/2 cup apple cider
1 quart vanilla ice cream or
1 quart frozen vanilla yogurt
2 cups chopped, red (or reddish-colored) apples, unpeeled
1 teaspoon cinnamon
1 teaspoon finely chopped crystallized ginger
1/4 cup chopped walnuts
1. Place 1/2 of all ingredients in blender container, omitting walnuts. Blend on medium speed until smooth, stopping blender several times to scrape container. Add nuts and blend only until chopped.
2. Repeat step 1 with remaining ingredients. Serve immediately with apple slice garnish, if desired.
Yield: 6 servings.
1/2 cup apple juice or
1/2 cup apple cider
1 quart vanilla ice cream or
1 quart frozen vanilla yogurt
2 cups chopped, red (or reddish-colored) apples, unpeeled
1 teaspoon cinnamon
1 teaspoon finely chopped crystallized ginger
1/4 cup chopped walnuts
1. Place 1/2 of all ingredients in blender container, omitting walnuts. Blend on medium speed until smooth, stopping blender several times to scrape container. Add nuts and blend only until chopped.
2. Repeat step 1 with remaining ingredients. Serve immediately with apple slice garnish, if desired.
Yield: 6 servings.
Saturday, September 10, 2011
Sun Tea
Sun Tea
6 Lipton or Orange Pekoe tea bags
1 gallon water
1 or 2 tsp sugar
2 lemon wedges (½ lemon)
Add sugar to water in a clear, 1 gallon container. Stir until sugar is dissolved. Add tea bags; leave strings and tags hanging outside jar. Add lemon wedges. Place in sun for about six hours or so, then remove tea bags and refrigerate. Serve with ice in tall glasses. Add a sprig of fresh mint, if you like.
Actually, this tea brews equally well in the refrigerator, if you want to save time. A good way to make it is to brew it overnight in the refrigerator, then you have fresh tea in the morning!
An alternative, quicker method is to place the six tea bags in one cup boiling water for about five minutes, then stir in sugar until dissolved.Pour the strong tea into a gallon container filled with ice, water, and the lemon wedges.If the tea isn't quite strong enough, add a fresh bag or two. The tea should be ready in about fifteen minutes.
6 Lipton or Orange Pekoe tea bags
1 gallon water
1 or 2 tsp sugar
2 lemon wedges (½ lemon)
Add sugar to water in a clear, 1 gallon container. Stir until sugar is dissolved. Add tea bags; leave strings and tags hanging outside jar. Add lemon wedges. Place in sun for about six hours or so, then remove tea bags and refrigerate. Serve with ice in tall glasses. Add a sprig of fresh mint, if you like.
Actually, this tea brews equally well in the refrigerator, if you want to save time. A good way to make it is to brew it overnight in the refrigerator, then you have fresh tea in the morning!
An alternative, quicker method is to place the six tea bags in one cup boiling water for about five minutes, then stir in sugar until dissolved.Pour the strong tea into a gallon container filled with ice, water, and the lemon wedges.If the tea isn't quite strong enough, add a fresh bag or two. The tea should be ready in about fifteen minutes.
Friday, September 9, 2011
Black Currant-Apple Iced Tea
Black Currant-Apple Iced Tea
1/2 cup black currant flavored black tea
1/2 cup apple juice
1 ice cubes
1 apple or orange slices for garnish
Mix the tea and apple juice together and pour over ice in a tall glass. Garnish with apple or orange slices, depending on your taste.
Making Your Own Gourmet Tea Drinks by Mathew Tekulsky
Yield: 1 servings
1/2 cup black currant flavored black tea
1/2 cup apple juice
1 ice cubes
1 apple or orange slices for garnish
Mix the tea and apple juice together and pour over ice in a tall glass. Garnish with apple or orange slices, depending on your taste.
Making Your Own Gourmet Tea Drinks by Mathew Tekulsky
Yield: 1 servings
Thursday, September 8, 2011
Aunt Arlene's Iced Tea
Aunt Arlene's Iced Tea
8 Tea bags
1 cup Sugar
1 gallon Water
1 small Can concentrated lemonade
Place tea bags in a pan. Add only enough water to cover bags, bring to a boil. Drain tea bags and add sugar. Add to 1 gallon water - stir in lemonade and chill.
If you want tea stronger, let tea bags stand for a time in the refrigerator.
Arlene Witman Source: The Weidman House; Mount Joy PA.
8 Tea bags
1 cup Sugar
1 gallon Water
1 small Can concentrated lemonade
Place tea bags in a pan. Add only enough water to cover bags, bring to a boil. Drain tea bags and add sugar. Add to 1 gallon water - stir in lemonade and chill.
If you want tea stronger, let tea bags stand for a time in the refrigerator.
Arlene Witman Source: The Weidman House; Mount Joy PA.
Wednesday, September 7, 2011
Pineapple Mint Ice Tea
Pineapple Mint Ice Tea
2 cups pineapple juice
2 cups brewed mint flavored tea
lemon slices
ice
Combine pineapple juice, tea and lemon slices. Chill well. Serve over ice in glasses.
Makes 4- 8 ounce servings.
Source Coolers Cocktails and Punches
2 cups pineapple juice
2 cups brewed mint flavored tea
lemon slices
ice
Combine pineapple juice, tea and lemon slices. Chill well. Serve over ice in glasses.
Makes 4- 8 ounce servings.
Source Coolers Cocktails and Punches
Tuesday, September 6, 2011
Black Currant Iced Tea
Black Currant Iced Tea
4 Black currant tea bags
4 c Water
1/2 c Simple syrup
1 tb Simple syrup
2 ts Raspberry vinegar
1 Lime -- cut in 4 wedges
Put tea bags in a heat proof pitcher. In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour. Stir in syrup to taste and vinegar. Squeeze lime wedges into tea and add wedges. Serve tea over ice in tall glasses. Makes about 4 cups.
To make simple syrup: In a saucepan bring 1-1/3 cups sugar and 1-1/4cups water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. (Syrup may be made 2 weeks ahead and chilled, covered.) Makes about 2 cups.
Recipe By : Gourmet/June 1995
From: Pullenj@eagle.Mit.Edu (Pullenj)
4 Black currant tea bags
4 c Water
1/2 c Simple syrup
1 tb Simple syrup
2 ts Raspberry vinegar
1 Lime -- cut in 4 wedges
Put tea bags in a heat proof pitcher. In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour. Stir in syrup to taste and vinegar. Squeeze lime wedges into tea and add wedges. Serve tea over ice in tall glasses. Makes about 4 cups.
To make simple syrup: In a saucepan bring 1-1/3 cups sugar and 1-1/4cups water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. (Syrup may be made 2 weeks ahead and chilled, covered.) Makes about 2 cups.
Recipe By : Gourmet/June 1995
From: Pullenj@eagle.Mit.Edu (Pullenj)
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