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Skål Ya'll Fruit Tea


Iced Fruit Tea

Fruit Tea isn't just a Nashville 'thang ...

photo ©Kari Schoening Diehl, licensed on 12/28/2011 to About.com
A few years ago, when I enjoyed a very special reunion with my birth family in Nashville, I was also introduced to "Fruit Tea," a drink that everyone said was unique to Nashville. So it came as a surprise to me when I was browsing through British cookbook author Elna Adlerbert's 1961 Cooking the Scandinavian Way (London: Spring Books), and came across a recipe for "Iced Fruit Tea" that was virtually identical to how they make it in Nashville. Here's my fusion version (slightly sweeter than the Scandinavian version - 'cause that's how we do it in the South). It's a great recipe to add to your Nordic beverage repertoire. Skål, ya'll.

Time for tea to steep and chill: 3 hours

Total Time: 3 hours

Yield: 2 gallons


  • 4 "family sized" tea bags (Luzianne, if you can get them)
  • 1 1/2 quarts boiling water
  • 2 cups sugar
  • Fresh juice of 5 lemons
  • Fresh juice of 5 oranges
  • 1 20-ounce can pineapple tidbits in pineapple juice
  • Additional cold water
  • 1 sliced orange


Place the tea bags in a heat-resistant bowl or pitcher and pour the boiling water over them. Stir the sugar in until it dissolves; allow the tea to steep for an hour or two.

Remove the tea bags, then stir in the fresh lemon juice, orange juice, and the strained juice from the can of pineapple tidbits. Reserve the tidbits to garnish.

Rinse 2 gallon jugs in boiling water to sanitize them. Divide the fruit tea syrup between the two sanitized jugs; add enough additional cold water to fill the jugs completely. Place them in the refrigerator to chill.

To serve, place a few of the reserved pineapple tidbits, an orange slice, and a couple of ice cubes in glasses; fill with the sweet tea and enjoy.

Per Serving: Calories 77, Calories from Fat 1, Total Fat 0.1g 0%, Cholesterol 0mg 0%, Sodium 2mg 0%, Total Carbohydrates 20.1g 7%, Dietary Fiber 1.5g 6%, Sugars 17.8g. Protein 0.6g, Vitamin A 2%, Vitamin C 56%, Calcium 2%, Iron 1%

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