Keep Cool with this Boston Iced Tea Recipe

June is quite the popular month when it comes to national food holiday’s. It’s National Candy Month, Dairy Month, Fresh Fruit and Vegetable Month, Iced Tea Month, Papaya Month, Seafood Month, and Turkey-lover’s Month. Cold Glass of Boston Iced TeaToday, National Iced Tea Day, we’re celebrating National Iced Tea Month! Did you know that after water, tea is the most widely consumed drink in the world? In 2010, Americans consumed well over 65 billion servings of tea, or over 3 billion gallons.  Of that, approximately 85% of tea consumed in America is ICED.

June is a bit too hot to drink a steamy cup of hot tea, but add a couple of pieces of ice to it and you’ve got a thirst quenching low calorie beverage! For a bit of added flavor, throw in some sliced lemons, peaches, or berries. I’m not a big fan of Iced Tea, but once I tried this recipe for tasty Boston Iced Tea with Cranberries, I was hooked!

Ingredients:

  • 3 gallons water
  • 3 cups white sugar
  • 45 tea bags
  • 3 (12 fluid ounce) cans of frozen cranberry juice concentrate
Directions:
  • Put water in a large stock pot, and heat on high until boiling.
  • Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.
  • Serve in tall glasses with an long handled Iced Tea Spoon. (I like to stir my Iced Tea regularly to keep the flavors mixed once the ice melts)

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