It may only be the beginning of April, but temperatures in sunny NJ were well over 90 degrees today (which, I believe, is a record high)!
That being said, a sea change has occurred in the minds of tea drinkers everywhere: from hot to iced.
To ring in the iced season, I thought I’d share a delicious, refreshing iced tea recipe! Here goes:
The Bloody Earl of Orange, an Iced Tea
1 cup blood orange juice
1/2 cup turbinado sugar (the “in the raw” stuff)
2 cups water
4 teaspoons earl grey reserve
3 cups sparkling water
1/2 cup blood orange slices
In a small saucepan, bring the OJ and sugar to a boil over medium-high heat; simmer, stirring occasionally, until sugar dissolves. This should take 5 minutes. Cool this syrup for at least 20 minutes.
Meanwhile, in small saucepan bring water to a boil. Add tea leaves and remove from heat. Allow to steep for 5 minutes, then cool until room temperature.
Mix tea and syrup in a pitcher. Refrigerate.
Pour sparkling water into pitcher. Add orange slices. Pour into 4 glasses.
(note: a little splash of gin, vodka, or your favorite spirit wouldn’t hurt in there!)