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!
Connect with Dixie Crystals/Imperial Sugar:
Makes a large pitcher
- 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.
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
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