My Southern roots run deep. When my ancestors immigrated to America, they settled in the South. My parents were born and bred in the South. Except for the 10 years I lived overseas when my dad was in the service and the year I lived in New York City as an adult, the rest of my life has been spent South of the Mason Dixon line. Given my Southern heritage, it's surprising I didn't like the most quintessential Southern beverage, iced tea, until a few years ago.
Like most Southerners, my mom served ice tea at lunch and supper. Even with this early exposure to tea, I never could acquire a taste for the beverage. As I got older and attended more functions where tea was being served, I had opportunities to try the beverage in various forms: sun tea, sweetened tea, unsweetened tea, tea with lemon juice, tea without lemon juice, hot tea and even instant tea. No matter how it was prepared, I just didn't like it.
Ten years ago, I was at a function and Fruit Tea was being served. It was a typical sultry Southern day and the tea looked inviting so I tried a glass. Much to my surprise, I absolutely loved it. The hostess graciously shared the recipe with me and I've been making it ever since.
Why am I talking about tea now that the weather's cooler? Two reasons. First, Southerners drink tea year round. Second, the holidays are rapidly approaching and no family function would be complete if I didn't make Fruit Tea.
The recipe for Fruit Tea is nothing more than sweet tea with a couple of extra ingredients. It's the addition of pineapple juice, lemon juice and ginger ale that turned me into a tea drinker! When someone drinks the tea for the first time, I'm always asked what makes it so effervescent. There's been a lot of guesses, but no one has ever guessed ginger ale.
One batch of Fruit Tea makes eight servings. If I'm making tea for a crowd, I make several batches, but I make them one at a time. The tea is best made the day it's being served because the pineapple pulp settles at the bottom after a day or two. If there's any leftover tea, I strain it to remove the pulp before I drink it.
Fruit Tea
8 Servings
2 1/2 cups water
2 family size tea bags
1 cup sugar
2 (6 oz.) cans pineapple juice
1/4 cup lemon juice
3 (12 oz.) cans ginger ale
Bring water to a boil. Pour over tea bags; cover and steep 5 minutes. Pour tea over sugar, stirring until sugar is dissolved. Add remaining ingredients; stir well. Refrigerate.
© Margaret's Morsels
Just made it the other day. The kids like it as a treat. Of course I always think of you when I make it.
ReplyDeleteGlad you all like it and that you think of me when you make it! I wish I could think of who you might be. Thanks for posting!
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