There is a reason tea is called the tablewine of the South. It is refreshing on a hot day, and pairs well with everything.
- 10 ounces, weight Frozen Strawberries In Juice*
- 6 cups Water
- 3 whole Family Size Tea Bags
- ½ cups Granulated Sugar
- 6 ounces, fluid Frozen Limeade Concentrate, Thawed
- ¼ cups Fresh Mint Sprigs
- 8 cups, 7 tablespoons, ¾ teaspoons, ⅓ pinches Sparkling Water
In a blender or food processor, process the strawberries until smooth. Then pour the puree through a strainer into a bowl in order to strain seeds out. Set aside.
Bring water to a boil in a medium saucepan. Add the tea bags, cover and remove from the heat. Let it steep for 10 minutes
Remove the tea bags from the water without squeezing them. Stir the sugar into the hot water until dissolved. Stir in the limeade and strawberry puree.
Pour the tea mixture into a 2 quart container and add mint sprigs if desired. Let cool. Remove the mint, then chill.
When ready to serve, pour the tea mixture into a punch bowl – make sure to use one that is large enough to handle the tea plus the sparkling water. Add the sparkling water into the tea. Ladle the mixture over a glass of ice ice. If desired, add sliced strawberries to each glass for garnish.
* Note: You can purchase frozen strawberries in juice off season at your local supermarket. To make fresh strawberries in juice, add 2 tablespoons of granulated sugar to 10 ounces of fresh cut strawberries and allow them to macerate for about 20 minutes. Freeze until ready to use. They can be frozen for up to 6 months.