3 oranges, ends cut off and sliced (If you can find blood oranges, use them)
3 limes, ends cut off and sliced
2 cups pomegranate juice cocktail
½ cup sugar
Orange and lime slices to garnish glasses
Use spring water or fresh, cold water from the tap. Do not reuse water you have already boiled because the oxygen will have evaporated and this affects the taste of the tea.
Measure 1/3 cup tea leaves into an infuser. . For this large quantity, use a large infuser so the leaves have room to expand and steep properly. You can also put the leaves directly in the teapot and strain the tea when you pour it into the gallon container.
Let the water come to a full boil.
Steep the tea for, 3 to 5 minutes Over steeping can also cause the tea to taste bitter.
After the steeping, remove the leaves.
Pour into heat resistant one gallon container. Stir in sugar until it dissolves. Add pomegranate juice and cut up fruit. Fill with water up to top and chill well. To serve, put in pitcher and serve over ice. Garnish with orange or lime slices!
Lisa Boalt Richardson is a tea expert and one of the foremost authorities on specialty teas in the continental U.S. She is a...
Well-known specialist in marketing of specialty tea products, services and tea rooms
An expert educator to the hospitality industry for preparing and serving specialty teas
A popular, informative and entertaining keynote speaker for events and presentations to audiences around the country
“By the cup, by the teapot or by the pitcher, specialty teas are more than just an occasional splash of flavor in our culture. They are a sign of our culture," Lisa says, “and I’ve built my career on sharing my knowledge and enthusiasm about specialty teas to the tea industry professionals and the buying public.
For more information about Lisa’s speaking, books, and marketing services,
