Rae Udy

RECIPES: Pink Drink, Party Punch, Texas Sun Tea and Iced Tea

By Rae Udy

Today is the first day of summer and that means its time to stretch out under the shade tree with a tall glass of something cold and refreshing. Quench your thirst with beverages packed with nutrition as well as good taste.
Pink Drink is so simple to make and is low in calories with just 100 per cup. Pink grapefruit juice provides 160 percent of daily value for vitamin C and is a great source of magnesium, vitamin A and thiamin. Make the most of this beautiful beverage by serving in tall glasses garnished with fresh mint.
Party Punch has something for everybody. Cranberry, pineapple and white grape juice combine with tea to quench your thirst and provide vitamin C, iron and calcium. This colorful punch in great to serve at picnics and barbecues and floating fresh fruit adds to the fun.
Although Texas doesn’t have an official beverage yet, I would guess ice tea would be vying for top spot. Texas Sun Tea and Iced Tea are refreshing any day of the year but in summer they really hit the spot. Easy to make and costing just pennies to make, ice tea is always a summer favorite.

PINK DRINK
1 quart pink grapefruit juice
2 cups orange juice
1 eight ounce bottle water
Combine grapefruit and orange juice in a large pitcher or jar. Stir well. Add water and blend. Serve over crushed ice in tall glasses garnished with fresh mint leaves, if desired. Serve six.

PARTY PUNCH
1 quart boiling water
2 mint tea bags
2 lemon flavor tea bags
2 cups cranberry juice
2 cups white grape juice
2 cups pineapple juice
1 orange
1 lemon
Steep tea bags in water for fifteen minutes. Remove tea bags. Pour warm tea into large punch bowl. Add juices and stir to blend. Fill punch bowl with ice cubes. Slice orange and lemon into small wedges and float on top of punch. Serves twelve.

TEXAS SUN TEA
1 gallon cold water
12 orange pekoe tea bags or 3 family size tea bags
6 Tablespoons honey or sugar
Fill gallon jar with water. Unwrap tea bags and hold strings. Dip tea bags into jar until under water. Hang strings over edge and secure jar lid. Set in direct sun for one hour. Remove tea bags and add honey. Stir well. Keep chilled. Serve over crushed ice with lemon wedge. Serves 12.

ICED TEA
1 pint cold water
6 orange pekoe tea bags
6 Tablespoons brown sugar
Place water in a quart jar and place in microwave. Bring to boil, about two minutes. Carefully add unwrapped tea bags and set aside to brew for five minutes. Pour sugar into a half gallon pitcher and fill three-quarters full with cold water. When tea is brewed, remove bags and pour into pitcher. Stir well. Fill tall glasses with ice cubes and squeeze a lemon wedge over top. Pour tea in glasses and serve. Yields 12 servings.
http://www.netstate.com/states/symb/tx_symb.htm