Title: Black Currant Iced Tea
Categories: Beverage
Yield: 4 Servings

4 Black currant tea bags
4 c Water
1/2 c Simple syrup
1 tb Simple syrup
2 ts Raspberry vinegar
1 Lime; cut in 4 wedges

Put tea bags in a heat proof 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 to taste and vinegar. Squeeze lime wedges into tea and add
wedges. Serve tea over ice in tall glasses. Makes about 4 cups.

To make simple syrup: In a saucepan bring 1-1/3 cups sugar and 1-1/4cups
water to a boil, stirring, and boil until sugar is completly dissolved. Let
syrup cool and chill, covered. (Syrup may be made 2 weeks ahead and
chilled, covered.) Makes about 2 cups.

Date: Wed, 19 Jun 1996 13:43:09 -0500

From: SUE ANN MILER

Recipe By : Gourmet/June 1995

MC-Recipe Digest V1 #130

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.