Black Currant Iced Tea


  • 4 cups water
  • 9 tablespoons simple syrup
  • 1 ¼ cups water
  • 1 1/3 cups sugar
  • 1 lime
  • 4 black currant tea bags
  • 2 teaspoons raspberry vinegar

Put tea bags in a heatproof pitcher. In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour. Stir in syrup and vinegar. Squeeze lime wedges into tea and add wedges. Serve tea over ice in tall ...

View full recipe at Epicurious


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