My F&W
quick save (...)

Pomegranate-Orange Pekoe Iced Tea

  • ACTIVE: 15 MIN
  • TOTAL TIME: 4 HRS
  • SERVINGS: makes about 2 1/2 quarts
  • MAKE-AHEAD
  1. Basic Simple Syrup
  2. 2 oranges, zest removed in strips
  3. 8 cups cold water
  4. 9 orange pekoe tea bags
  5. 2 cups pomegranate juice
  6. Ice cubes
  7. 1 orange, sliced into 8 rounds
  1. Prepare the Basic Simple Syrup as directed, adding the strips of orange zest before bringing it to a boil. Remove from the heat and let steep for 30 minutes. Strain the orange syrup into a large measuring cup.
  2. In a large saucepan, bring the cold water to a boil. Remove from the heat and add the tea bags; let steep for 5 minutes. Remove the tea bags and let cool to room temperature. Transfer to a bowl and refrigerate until chilled.
  3. Pour the tea and pomegranate juice into a large pitcher. Stir in 3/4 cup of the orange syrup, or more to taste; refrigerate the rest for later use. Serve in 8 tall glasses over ice, garnished with a slice of orange.
Make Ahead The iced tea can be refrigerated in a covered pitcher for up to 2 days. Notes Look for firm navel oranges and wash them thoroughly before removing the zest. Use a sharp vegetable peeler and avoid as much bitter white pith as possible.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.