Spiked Summer Iced Tea
I have traveled a lot with food a major, if not the only, focus. I do a little research about what to expect so I am ready for possibly unique dishes. Dumplings in Asia, wonderful fish in Sicily for instance. When I visit friends in the South, I learn to drink copious amounts of iced tea. And I am emphasizing vast amounts, whether in someone’s home or in a restaurant. I know this doesn’t seem to compare with some heartier dishes, but it is still novel to that part of the world. On one visit I had a version of this spiked with bourbon. Either way, the presentation of our version made with jam as a taste booster is beautiful and delicious.
The Simple Syrup
- 3/4 cup apricot orange jam
- 3/4 cup Water
- 10 cups Water
- ½ cup of English black tea or green tea 6 individual bags of the same
- Ice for serving
- 1 Lemon and 1 orange Sliced thin
For spiked ice tea
- Reduce the additional water to 7 cups and add one cup of bourbon.
For the simple syrup:
Mix jam and water in a small saucepan. Bring the mixture to a boil and allow to boil for about 5 minutes. Strain it and set aside to cool.
For the tea:
In the same saucepan, bring 3 cups of water to boil. Turn off the heat. Add tea bags and allow them to Steep for 5–6 minutes.
Remove tea bags without squeezing them. Add the simple syrup, sliced orange and lemon and stir to combine muddling the fruit slices a bit to release their flavor.
Pour into a pitcher and add remaining 7 cups water and the bourbon if serving this tea spiked. Serve over ice in individual glasses with lemon and orange slices.