Place tea in a large, nonreactive, heat-proof pitcher. Pour on the boiling water. Cover well and let steep for 5 minutes. Strain. Add the sugar and fruit juices. Cool and serve, adding ice and chilled carbonated water. Garnish with sprigs of fresh mint if desired.
Wine Pairing(s)
Domaine de Fondreche Cotes du Ventoux PERSIA
Howling Wolf Zinfandel
Castle Rock Reserve Syrah
Red Zeppelin 'Bear Valley & O'Neill' Syrah
Orogeny Pinot Noir
Chateau Hosanna Pomerol
Chateau Beauchene Grand Reserve Chateauneuf-du-Pape
Domaine Vieille Julienne Cotes-du-Rhone
Dry Creek 'Old Vine' Zinfandel
Two Hands 'Ares' Shiraz Barossa Valley
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