NON-ALCOHOLIC
DRINKS-
TEAS

3 Family Size Tea Bags or 9 regular
1 Gallon Water

Put three family size tea bags
in a clean gallon jar
and fill with cold water.
If desired,
you may substitute
9 regular (cup size) tea bags.
(For an exciting change of taste,
add 3 bags of Orange & Spice tea).
Cap loosly and place in hot sunshine,
away from other material,
for 3 to 4 hours.
Remove tea bags.
Sweaten to taste .
Serve over ice.
Refrigerate within 5 hours of brewing.
Vary the number of tea bags and
the duration of brewing according
to the tea strength you desire.

4 To 5 Tbsp. Black Tea -- (9 to 12 bags)
4 Cups Cold Water
3 Tablespoons Granulated Sugar
6 Inches Mint Sprigs
2 Cups Fresh Orange Juice
Juice Of 1 Lemon
1 Orange -- * see note
1 Orange -- ** see note
Mint Leaves -- for garnish

* peeled and seeded
(with membrane removed) cut into thin pieces
** in half moon slices for garnish

In a glass jar,
combine the tea, water, sugar
and mint sprig.
Screw on the cap and shake gently.
Place the jar in a warm,
sunny location for 3 hours.
Blend the orange juice and lemon juice
into the tea mixture.
Strain the mixture through a sieve,
and add the orange pieces.
Refrigerate for several hours before serving,
orange slices and mint leaves for garnish.

Makes 4 servings.

Variations
For thirst-quenching
Early Mint Sun Tea,
use 2 rounded tablespoons Earl Grey tea,
and a sprig of mint,
and omit the orange and lemon juice.
Chill after straining the loose tea and mint.

To make a Raspberry Fizz,
fill a glass 1/3 to 1/2 full
of Catalina Citrus Sun Tea,
and top with your favorite sparkling water,
flavored with either raspberry essence
or raspberry juice.
Garnish with skewers of fresh raspberry and mint.

NOTES:

The addition of fresh orange and lemon juice
makes this a refreshing summertime drink.

Citrus Tea Cooler

3 teaspoons Bags or 1 tbsp loose black -- tea
1 1/2 cups Boiling water
1/2 cup Fresh lemon juice
1 Bottle (28 oz) lemon-lime -- carbonated beverage chilled
3/4 To 1 cup Sugar
1 Tray ice cubes
1/2 cup Fresh orange juice

Place tea bags or loose tea in bowl.
Pour boiling water over tea.
Let stand 5 minutes.
Remove bags or strain to remove leaves.
Add sugar and stir until all is dissolved.
Plae ice cubes in 2-quart serving pitcher.
Pour hot tea, lemon and orange juice over tea.
Stir briskly several seconds until mixture is cold.
Stir in chilled lemon-lime carbonated beverage.
Pour into glasses and serve at once.
Makes 2 qts.

Makes 4 Quarts
128 ounces Water
Teabags
Cinnamon Stick
Lemon (Sliced)
4 cups Sugar

Place water in a large saucepan.
Bring to a boil and add teabags,
cinnamon stick and lemon slices.
Reduce heat to low,
cover losely and simmer 20 minutes.
Remove from heat,
add sugar and stir until sugar is dissolved.
Remove teabags,
cinnamon stick and lemon slices.
Pour tea into a large jug and refridgerate
until well chilled.

6 cups Water
2 Cinnamon sticks
4 Clove -- whole
4 Allspice -- whole
2 cups Mint leaves

Bring the water, cinnamon,
cloves and allspice to a boil.
Boil for 1 minute.
Stir in mint leaves.
Remove from heat
and steep for five minutes.
Strain into cups.

3 cups pineapple juice
1/2 cup fresh lemon juice
3 cups cold water
3/4 cup brown sugar
3 whole cinnamon sticks
1 teaspoon ground cloves
2 teaspoons ground allspice
4 whole tea bags

Bring pineapple juice, lemon juice,
and water to a boil.
Add sugar and spices and simmer 20 minutes.
Remove from heat,
add tea bags, cover and steep 10 minutes.
Remove tea bags and strain.
Serve hot or iced.

3 cups Instant tea
6 cups Tang instant orange drink
3 envelopes dry lemonade mix
6 cups Sugar
2 tablespoons Cinnamon
1 1/2 teaspoons Cloves

Mix all ingredients thoroughly.
Keep in sealed jar.
Mix with hot or cold water --
3 to 4 teaspoon to a glass,
more or less to taste.