1/2 c Sugar, granulated
1/2 c Bottle spring water
6 English Breakfast tea bags
4 c -Boiling water
1 1/2 c Orange juice; fresh squeezed
-from Valencia oranges 3/4 c Pineapple juice
“At one time, I intended to teach law, so I went to Boston to get a Master’s of Law degree; while there I lived with the Swindells family. Mrs. Swindells made a superb iced tea with a pronounced citrusy flavor. She insisted on using bottle spring water for a clear tasting iced tea, the sweetest and most flavored oranges and English Breakfast Tea.” In saucepan, combine sugar and spring water and bring to a boil; continue to boil until liquid is clear, about 5 minutes. Chill thoroughly. Place tea bags in heat-resistant pitcher, add boiling water and let steep for about 5 minutes. Remove and discard tea bags. Let cool and refrigerate until chilled. Add orange juice, lemon juice and pineapple juice and chilled sugar syrup. Refrigerate for a few hours, preferably overnight. Serve over ice in tall glasses. MAKES: 6-8 SERVINGS SOURCE: _The Dave Nichol Cookbook_