Betty's Iced Tea with a Twist

A simple, refreshing summer beverage courtesy of Betty and Andy Starr

Ingredients

3 lemons quartered
3 oranges quartered
8 black tea bags
1 handful of mint
8 teaspoons sugar
Water

Directions

In a large pot, bring 1 gallon of water to a boil. Add tea bags and six mint leaves. Stir in and let cool. Squeeze the juice of the lemons and oranges into the tea, then add them to the tea and stir. Chill in the refrigerator until cold. Remove the fruit and serve over ice with two mint leaves in the glass.



November 2010- Allandale Farm Sugar Pumpkin Risotto from 51 Lincoln Restaurant in Newton.
December 2010- Pretzel Crusted Crab Cake from Stephanie's on Newbury in Boston.
January 2011- Chocolate Mousse from Boston Showcase Company.  
February 2011- Butternut Squash Gnocchi with a Sage and Walnut Pesto from Tomasso Trattoria in Southboro.
March 2011- White Gazpacho from Cuchi Cuchi in Cambridge.
April 2011- Lemon Chicken from Fiorella's in Newton.
May 2011 - North Atlantic Halibut with Shaved Fennel, Grapefruit, Grilled Red Onion and Green Olive from the University Club of Boston.