Sweet Iced Tea

Eileen C.

For cooking club, I made Michelle's recipe that can also be found in the cookbook. It came out amazing, the only thing I think I did slightly wrong was I used Salada Decaffeinated Black Tea- just because that is what I had around- but it is a little bitter, and I think it would have been better to use Lipton. I am so excited I now can make real "sweet tea".

SWEET ICED TEA
2 family-sized tea bags (equivalent to 8 regular sized tea bags)
3/4 to 1 c. sugar
water

Fill 2 qt saucepan three-quarters of the way with water (6 cups water). Boil water. Remove boiling water from stovetop and add two family size tea bags to the pot. Allow to steep approximately 15 minutes. If you desire stronger tea use more tea bags or allow to steep longer. While tea is steeping, in the pitcher you will use to serve the tea, mix together sugar and approximately 4 cups of water. Stir until sugar is completely dissolved. It is important to dissolve sugar before adding tea. Once tea has steeped for desired length, remove tea bags and add tea to dissolved sugar mixture. Fill remainder of container (1 gallon or approx 4 L) with cold water and stir. Pour into a glass of ice.

Island Party Punch

Heather S

This is part 6 in the Thanksgiving recipe series.


-32 oz. Hawaiian Punch Fruit Juicy Red
-24 oz. 7-UP
-12 oz. orange juic
-¼ c. ReaLemon Lemon Juice
-16 oz. Canada Dry Ginger Ale

Combine all ingredients. Stir until blended. Chill.

Serves 16

Frappe

Frappe
Heather S

5 1/2 c. water
1/4 c. INSTANT coffee (usually says instant coffee crystals...I use Folgers)
2/3 c. sugar
1 1/2 c. whipping cream (don't whip it though)
1 1/2 gallons vanilla ice-cream (I usually estimate this)

-Bring water to a boil.
-Stir in coffee and sugar
-Dissolve thoroughly
-Let cool
-Once mixture is completely cooled, add whipping cream.
-Pour in punch bowl and stir in ice-cream.

Notes:
I use a whisk to stir in the whipping cream and ice-cream. I usually let the ice-cream set out for 30 minutes to an hour before I'm ready to use it (or you can set it in the refrigerator for a few hours). Because most punch bowls won’t hold the entire recipe, you’ll want to split this in half and only work with half of the coffee mixture and half of the ice-cream at a time. When adding the ice-cream, you will have to work it pretty good with a whisk or spoon, because it takes quite a bit of mashing and stirring to get it into a liquid substance! :)

You can freeze the remainder and then thaw it when you're ready to use it at another time. I don't know how long it will keep, I haven't really kept it in the freezer for more than a couple of months, but it was fine then.