Posts Tagged ‘summer beverage’

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.

Linnell’s Notes:
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.


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Fresh vine-ripened melons from the farmer’s market sit on my kitchen counter and stare at me. I’ve enjoyed their sweet deliciousness all summer long and can’t seem to get enough of them. My dilemma today involved finding a different way to showcase them, so here’s a recipe that is sure to quench your thirst on a hot day or be a big hit at your next summer brunch. If you prepare the fruit base ahead of time, it’s easy to have a melon spritzer any time of the day! This is the season when honeydews, cantaloupes, and watermelons shine, but make sure you don’t miss out on the sweet flavors of the Hannah, Ambrosia, and Galia melons! Don’t like melons? No problem – this recipe can be made with any kind of fresh fruit with only slight adjustments in the quantity of fruit.

Melon Spritzers
Adapted from a Martha Stewart recipe

1/2 cup sugar or Splenda*
6-8 cups of cubed fresh melon
1 teaspoon fresh lemon juice
Pinch of coarse salt
Sparkling water or club soda

*Depending on the sweetness of your fruit, you may need to increase or decrease the amount of sugar.

1. Cut melon into cubes. Measure out about 6 cups and put in blender. Lay remaining cubes flat in a single layer in a container and freeze.

2. Create a syrup by putting sugar/Splenda and 1 cup water in a medium saucepan and bring mixture to a simmer over medium heat. Stir to completely dissolve the sugar/Splenda. Remove pan from heat and let it cool slightly.

2. Puree fruit, syrup, lemon juice, and salt in a blender. Depending on the volume of fruit, you may need to do this step in two batches.

3. Pour blended mixture through a fine sieve into a bowl. Stir contents in sieve if fruit puree is thick. Refrigerate collected pureed juice until cold (30 minutes minimum or up to 2 days maximum).

4. To serve, fill glass with ice, pour 1/2 cup of pureed juice into glass and top off with sparkling water. Stir to combine. Stick a decorative pick into a frozen melon cube and place it in the glass. Serve immediately.

Serves 8.

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