Recipe
March 3, 2009
Black Cherry Iced Tea Recipe
Step 1: Bring water to a boil in a large covered saucepan over medium-high heat. Add black cherries, sugar, lemon juice, vanilla bean and star anise. Simmer the mixture over low heat for 12-15 minutes, crushing cherries against the side of the pan with a wooden spoon. Remove from heat, cover and let stand for 1 hour.
Step 2: Strain the cherry mixture through a sieve into a saucepan. Discard the solids. Bring the cherry juice to a boil over medium heat. Remove from heat, add the tea bags and let steep for 4-5 minutes. Discard the tea bags and let cool. Once tea is at room temperature, transfer to a large pitcher and refrigerate 3 hours or until chilled. Serve over ice, garnished with fresh mint sprigs. Tea can be kept in refrigerator for up to 2 days.
Makes 2-1/2 quarts
Directions
Yield:
Step 1: Bring water to a boil in a large covered saucepan over medium-high heat. Add black cherries, sugar, lemon juice, vanilla bean and star anise. Simmer the mixture over low heat for 12-15 minutes, crushing cherries against the side of the pan with a wooden spoon. Remove from heat, cover and let stand for 1 hour.
Step 2: Strain the cherry mixture through a sieve into a saucepan. Discard the solids. Bring the cherry juice to a boil over medium heat. Remove from heat, add the tea bags and let steep for 4-5 minutes. Discard the tea bags and let cool. Once tea is at room temperature, transfer to a large pitcher and refrigerate 3 hours or until chilled. Serve over ice, garnished with fresh mint sprigs. Tea can be kept in refrigerator for up to 2 days.
Makes 2-1/2 quarts