Home Made Mango Iced Tea

Home Made Mango Iced Tea

At long last, a post to come through on the “Eat” part of “Eat Dance Craft!” More to follow!

In the spare minutes and evening hours between class and rehearsals, I find myself digging around my seven-by-four-foot kitchen for something refreshing and rejuvenating (and, cheap, if you please). I don’t know about you, but I love Tazo Mango Black Tea (you know, the kind that come in the lovely glass bottles, chilled and ready to drink), but can’t keep losing $2 a pop…so, in the spirit of eating and crafting, I made my own. Here’s how I did it.

Preliminary Step:

Collect glass or plastic bottles (wash thoroughly) and save- you’ll be reusing these! BONUS TIP: If you, like me, have tons of these bottles sitting around, they make splendid flower vases, especially cute with a ribbon tied around the top. You’ll need 2-3 bottles to hold the tea you’re about to make. Saving the caps is a plus, but if you don’t have any that’s okay – just take a square of aluminum foil, cover the bottle opening, and secure with a rubber band.

Now, we’re ready to make some tea. You will need:

2 Mango Black Tea bags (I used Trader Joe’s)

1 bag Lemon-Ginger tea (I used Yogi brand)

3 tablespoons of sugar

1.5 cups apple juice

Let’s get cooking.

1. Bring 3 cups of water to a boil. Turn off heat.

2. Put in 2 Mango Black Tea bags, and 1 Lemon-Ginger tea bag. Let steep for 6 minutes (or more, for a stronger tea. I find 6 minutes to be satisfactory.)

3. Remove tea bags. Gradually stir in 3 tablespoons of sugar. Taste occasionally to be sure you don’t over or under-sweeten.

4. Add 1 cup of cold water; stir.

5. Add 1.5 cups apple juice; stir.

6. Pour or ladel into your glass bottles; store in refrigerator. Once cold, enjoy your home made Mango Iced Tea!

I keep about 4 bottles in my refrigerator for grab-and-go purposes; quite convenient, cheap, and refreshing.

Let me know how your tea making goes!

 

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