Today is the last day of BrunchWeek and I have loved seeing all the delicious treats and eats that have been shared all week long! This is my fourth recipe and dare I say I left the best for last? If there is one thing I always serve during brunch it is Sweet Tea. Today I am sharing a jazzed up Sweet Tea recipe, this time with fruit juice mixed in called Southern Fruit Iced Tea . And what is a good Sweet Iced Tea without sugar, right? I used Dixie Crystals sugar to add the perfect sweetness to my brewed tea. Scroll down for the recipe and check out my drink inspiration in the pics below.
This cute spot not only has tasty drinks but also delicious food and mouthwatering baked goods.
If you are ever in Murray, KY check them out!
Brunchin’ with the girls!
Southern Fruit Iced Tea
- 2 family sized tea bags
- 8 cups water
- 1 cup Dixie Crystals sugar
- 1 cup orange juice
- 1 cup pineapple juice
- 1/4 cup cherry juice
- orange slices pineapple slices, cherries, as garnish
- Add water to a medium saucepan and bring to a boil over medium high heat.
- Add the two tea bags, remove from heat and let them steep for 5 minutes.
- Discard tea bags and stir in sugar to the warm tea.
- Pour into a pitcher then stir in both fruit juices.
- Place in the fridge to cool
- Right before serving add ice, a splash of cherry juice if you'd like, and sliced fruit to garish.
- Pour into glasses and serve.
I like to use family sized tea bags for my iced tea recipes.
You need 1 bag per pint of tea.
Add two tea bags to the boiling water then remove from heat and let them steep for 5 minutes.
Discard tea bags and stir in sugar to the warm tea.
Right before serving add ice.
I add a splash of cherry juice too.
Add sliced fruit as garnish.
Pour into glasses and serve.
Now come sit a spell and enjoy!
Take a look at what the #BrunchWeek Bloggers are creating today!
Bloody Marys Three Ways from Karen’s Kitchen Stories
Fruit Tea from For the Love of Food
Lemon Basil Margarita from Sweet Beginnings
Texan 75 from Forking Up
BrunchWeek Egg Dishes:
Classic Shakshuka from The PinterTest Kitchen
BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Overnight Chia Oatmeal from Love and Confections
Chinese Sugar Donuts from Rants From My Crazy Kitchen
Cinnamon Toast Crunch Crepes from 4 Sons ‘R’ Us
BrunchWeek Fruits, Vegetables and Sides:
Roasted Red Pepper and Asparagus Mini Tarts from Daily Dish Recipes
Hazelnut Crusted Chocolate Tart from Culinary Adventures with Camilla
Mini Blueberry Lemon Coffee Cakes from Girl Abroad
Strawberry Shortcake Pound Cake from The Redhead Baker
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.
LOVE sweet tea, but only southern style sweet tea. All others are just too sweet! I'm making this for summer.
There use to be a Dumplings in Paris Tn and that’s where I first tried this! So addicting! Oh yeah,there cakes are to die for!🥰