Lemonade Iced Tea

Photo by: Photo: Jennifer Davick; Styling: Buffy Harget

Similar to an Arnold Palmer, this refreshing drink combines two summer favorites—Southern Living – lemonade and iced tea. Turn this into a cocktail by adding bourbon or spiced dark rum.
Yield: Makes 8 cups

Ingredients: 

• 3 cups water
• 2 family-size tea bags
• 1 (1-oz.) package fresh mint leaves (about 1 cup loosely packed)
  1/2 cup sugar
• 4 cups cold water
• 1 (6-oz.) can frozen lemonade concentrate, thawed
• Garnish: fresh citrus slices

Directions: 

1. Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes.

2. Remove and discard tea bags and mint. Stir in sugar until dissolved.

3. Pour tea into a 3-qt. container, and stir in 4 cups cold water and lemonade concentrate. Serve over ice. Garnish, if desired.

Bourbon-Lemonade Iced Tea: Prepare recipe as directed, and stir in 1 cup bourbon. Makes 9 cups.

Spiced Dark Rum-Lemonade Iced Tea: Prepare recipe as directed and stir in 1 cup spiced dark rum.  Makes 9 cups.

 

Southern Living/JULY 2009 – Lemonade Iced Tea

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Tangy Tzatziki Pasta Salad

Yield: 10 Servings

Photo: Jennifer Davick; Prop Styling: Caroline M. Cunningham

• 1 (16-oz.) container low-fat plain Greek yogurt
• 1/4 cup olive oil
• 1 tablespoon chopped fresh dill
• 1 tablespoon lemon juice
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper
• 3 garlic cloves
• 1 (16-oz.) package penne pasta
• 1 cup pitted kalamata olives, sliced
• 2 cucumbers, peeled, seeded, and diced
• 3/4 cup sun-dried tomatoes in oil, drained and chopped
• 1 (9.9-oz.) jar marinated artichoke hearts, drained and chopped
• 1 1/2 cups crumbled feta cheese

Directions:

1. Process first 7 ingredients in a food processor 30 seconds or until thoroughly blended. Transfer to a bowl, and cover and chill 1 to 24 hours.
2. Cook pasta according to package directions; drain and rinse with cold water.
3. Place cooled pasta in a large bowl. Stir in olives and next 3 ingredients until well blended. Add yogurt mixture, and stir just until well coated. Gently stir in feta cheese. Cover and chill 1 hour.

Dr. Pepper Bar-B-Q Sauce

Yield: 1 cup (8 servings)

photo by Taste of Home©

Ingredients:

• 1 can (12 ounces) Dr. Pepper
• 1 cup crushed tomatoes
• 1/4 cup packed brown sugar
• 2 tablespoons spicy brown mustard
• 1 tablespoon orange juice
• 1 tablespoon Worcestershire sauce
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

 

Directions:
In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened, stirring occasionally. Refrigerate leftovers.

 

Originally published as Dr Pepper BBQ Sauce in Taste of Home