Iced Tea
- 1 bag chamomile tea
- 1 bag lemon-zinger tea
- 2 bags Darjeeling
- 1 bag English breakfast tea
- 2 bags black-currant tea
- 6 slices orange plus 1/2 an orange
- 6 slices lemon plus 1/2 a lemon
- 4 sprigs mint
- Bring 10 cups water to boil.
- Add all the tea and steep 5 minutes.
- In a container large enough to hold tea and ice, put lots of ice.
- Add lemon and orange slices and pour steeped tea over ice.
- Squeeze in the orange and lemon halves and add mint sprigs.
- Serve - over ice, if desired - in tall glasses decorated with lemon twists and mint.
chamomile tea, lemonzinger tea, blackcurrant, orange plus, lemon plus, mint
Taken from cooking.nytimes.com/recipes/4063 (may not work)