Fling Tea
- 1 cup fine sugar
- 2 quarts (1/2 gallon)
- Black tea bags, for 1 gallon of tea
- 1 peach, halved and pitted
- 1 quart fresh orange juice
- 1 quart fresh pineapple juice
- Pineapple or orange wedges, for garnish
- Heat the water in a large Dutch oven over medium heat.
- Turn off the heat and add the sugar and the tea bags.
- Steep the tea bags in the sugar water for 12 minutes.
- Add the peach to a blender and pulse to puree.
- Push the peach puree through a fine mesh sieve over a bowl to strain.
- Once the tea bags finish steeping, remove them and discard.
- Allow the tea to cool to room temperature, then stir in the fresh orange juice, fresh pineapple juice and strained peach puree.
- Mix until well blended, then refrigerate.
- Serve cold over ice and garnish each glass with a wedge of fresh pineapple or orange.
sugar, black tea bags, peach, orange juice, pineapple juice, pineapple
Taken from www.foodnetwork.com/recipes/claire-robinson/fling-tea-recipe.html (may not work)