Red Currant Iced Tea

Course: Drinks

Cuisine: North American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 224kcal

Author: Lord Byron's Kitchen

Patience needs to be practiced when making iced tea at home. Red Currant Iced Tea is prepared with just a few simple and inexpensive ingredients. Make a large pitcher of it and keep it super cold in your fridge, especially in early summer when red currant bushes are loaded down with the little, red, tart jewels!

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Ingredients

2 cups red currants
1 cup sugar
3 strong tea bags
8 cups water
lemon sliced for garnish, optional
extra currants for garnish, optional
ice

Instructions

In a saucepan with a tight fitting lid, add the red currants, along with one cup of water, and the sugar. Bring to a low boil over medium heat. Once boiled, stir well and turn off the heat. Place the lid on the saucepan. Allow the currant and sugar mixture to sit for thirty minutes while they completely infuse what will soon become a simple syrup.
Next, bring to a boil seven cups of water in your kettle. Place the tea bags into a large pitcher and, once boiled, poor the hot water into the pitcher. Carefully stir the tea bags around a bit, gently pushing them against the side of the pitcher. This will encourage them to release more tea flavour into the hot water. Place the pitcher in your refrigerator to cool.
Once the red currant and sugar mixture has cooled, transfer the entire lot to a colander that has been lined with cheese cloth and positioned over a bowl. Strain the juice through the cheese cloth and catch the juice in the bowl beneath. Gather the ends of the cheese cloth and twist to get all of the juice out!
Transfer the juice to the pitcher with the tea. Set it back into the fridge until really cold. To serve, add ice to a glass, pour over the Red Currant Iced Tea, and garnish with a slice of fresh lemon.
To serve, add ice to a glass, pour over the Red Currant Iced Tea, and garnish with a slice of fresh lemon.

Nutrition