|by Christopher Idone|
With 43 selected menus and over 150 recipes, this book shows the reader how to entertain for all occasions and locations for breakfasts, lunches, ...
Results 1 - 10 of 88 for fruit tea
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Boil the water. Add the tea and sugar, and ... cherries cut in 4 parts, and the ginger ale. Pour this over 8 cups or 2 quarts of cracked ice in a punch bowl.
Boil tea bags in 5 ... juice and stir until the juice has dissolved. Fill the pitcher with water and stir. Place in the refrigerator for 1 hour and serve.
Pour first 5 ingredients into a 30-cup electric percolator. Place cinnamon, nutmeg and ginger in basket. Perk and let stand 1 hour. Serve hot. Yield: ...
Mix instant tea, Tang, sugar and boiling water. Add pineapple juice, lemon juice and enough water to make a gallon. Delicious hot or cold.
Steep tea bags in boiling water. Add rest of ingredients. This is good served hot or cold. Approximately 22 cups. Refrigerate any remaining fruit tea.
Pour boiling water over tea bags; steep 3 ... and oranges; section fruit. Remove all ... flavors. Just before serving, add bottle of soda water. Yields 10 cups.
Pour first 5 ingredients into a 30 cup electric percolator. Place cinnamon, nutmeg, ginger in percolator basket. Put through complete cycle of ...
Let tea bags steep in ... from water and add sugar and stir until sugar is dissolved. Then add frozen juices and water. Serve over ice or can be served hot.
In saucepan, combine ... water and instant tea; let steep 5 minutes. Add to fruit juices and serve ... lemon slices if desired. Makes 10 - 5 ounce servings.
Add sugar to tea while tea is ... Protein 0.2 gm; CHO 43.9 gm; Fat 0.2 gm; Kcal 175; Sodium 13 mg; Dietary Fiber 0.4 gm. 8 ounce per serving. 25 servings.
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