Beverages
Everybody loves a good glass of iced tea on a hot day. Here's a great recipe I got from a friend of mine who lives in Kentucky. You're going to love it!

Sweet Tea:

Bring 3-4 cups of water to a boil.
Add a pinch of baking soda to the water and add 6 tea bags.
Remove from heat and cover.
Allow to sit for at least 10-15 minutes.
Pour into gallon pitcher and add sugar to taste. Then fill with cold water. Refrigerate. (There's no quantity for sugar listed since everybody has a different taste for sweetness.)

*the soda takes out the bitterness and darkens the tea....this small amount doesnt change the taste.

Posted by Donna on Tuesday, January 16, 2007 at 02:51 PM
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Comments (1)

Peel from 1/2 an orange, cut into pieces
6 inches stick cinnamon, broken
1 - 1 inch piece fresh ginger, peeled and thinly sliced
1 tsp whole allspice
8 cups apple cider or apple juice*
1 cup apple brandy (optional)
1/4 cup honey or packed brown sugar

Place orange peel, cinnamon, ginger and allspice into a spice bag and tie closed with kitchen string.

In a 3-5 quart slow cooker, combine apple cider/juice, brandy, and honey or brown sugar. Add spice bag to cider mixture.

Cover; cook on low for 4-6 hours or on high for 2-3 hours. Remove and discard spice bag. Ladle cider into cups and serve warm.

*Note: Use processed cider from the grocery shelf; unprocessed cider from the refrigerated section will separate and appear curdled when heated.
Posted by Donna on Friday, March 05, 2004 at 11:49 PM
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4 inches stick cinnamon, broken*
1 tsp whole allspice
1 tsp whole cloves
7 cups apple juice
1 1/2 to 2 cups rum
1/3 to 1/2 cup backed brown sugar
butter

To make a spice bag, cut a 6-inch square from a double thickness of cotton cheesecloth. Place cinnamon, allspice and cloves in center of square. Bring up corners of the cheesecloth and tie closed with kitchen string.

In a 3-6 qt slow cooker, combine spice bag, apple juice, rum, and brown sugar. Cover; cook on low for 7-8 hours or on high for 3-4 hours.

Remove and discard spice bag. Ladle hot punch into cups; float about 1/2 tsp butter on each serving.

*Note: To break sinnamon sticks, place in a heavy plastic bag and pound sticks with a meat mallet.
Posted by Donna on Friday, March 05, 2004 at 11:44 PM
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