- 4 individual tea bags
- 2 cups boiling water
- 3 medium navel oranges
- 2 medium lemons
- 2 cups orange juice
- 1/4 cup lemon juice
- 3 tablespoons honey
- 1 liter ginger ale, chilled
- Place tea bags in a teapot; add boiling water. Cover and steep for 3 minutes; discard tea bags. Pour tea into a pitcher. Peel and section two oranges and one lemon; add to tea. Stir in the orange juice, lemon juice and honey. Cover and refrigerate for 6 hours or overnight. Cut remaining orange and lemon into slices; freeze.
- Just before serving, strain and discard fruit from tea. Stir in ginger ale. Serve with frozen fruit slices. Yield: 8 servings.
Originally published as Honey-Citrus Iced Tea in Taste of Home August/September 2002, p37
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