A refreshing beverage for warm and sunny days, this iced tea is easy to make. I know I mention the word “easy” in the majority of my recipe posts, but I am one of those cooks who likes to get great results with a minimum amount of effort! Although this recipe is not as easy as opening a packet of iced tea mix, it’s worth the few extra steps to get the tart and fresh-brewed taste. Why is it called Boston Iced Tea? I’m guessing that moniker has something to do with the addition of cranberry juice!
Boston Iced Tea
Adapted from a recipe posted by Sean Paajanen on About.com
4 quarts of water
1 cup of sugar
15 tea bags
12 oz. frozen cranberry juice concentrate
1. Pour water into a large pot and bring it to a boil.
2. Add sugar and stir until dissolved.
3. Add tea bags and let them steep until desired strength is reached – about 4 to 5 minutes.
4. Remove tea bags.
5. Stir in frozen cranberry juice concentrate until it has completely dissolved.
6. Cool to room temperature before refrigerating.
7. Serve over ice.
1. I used 6-7 of Lipton’s Iced Tea family-size tea bags instead of 15 small tea bags.
2. So that the tea bags don’t fall into the pot, I wrap the tag-ends of the bags around the handle of a long wooden spoon (a long pair of chopsticks would also work) and rest the spoon across the pot opening. This enables the bags to dangle in the hot water, but they can also be easily retrieved when the brew strength is just right.
3. I’ve also made this iced tea using frozen cran-raspberry juice concentrate with good results.
4. For an event I recently hosted, I poured some of the ice tea mixture into plastic molds and froze them. When placed in the beverage dispenser, these molds kept the beverage cold without diluting the tea.
5. Whole fresh cranberries can also be frozen and placed into individual glasses or a beverage dispenser for a decorative look.