I simply cannot recall a meal at either of my grandmothers’ tables, or my family table, or my mother-in-law’s table where sweet tea was not served. I don’t think I ever heard of unsweet tea until I was nearly grown. And in the hot months of summer, my mother-in-law would occassionally serve Southern Fruit Tea as a refreshing twist on traditional sweet tea. Here’s my close recreation of that tangy summer time treat. Make this for you next BBQ or family gathering and savor the sweetness. It’s perfect for some front porch sittin’ and thinkin’.

2 quarts brewed sweet tea (Add 4 family size tea bags to 1 quart near boiling water and steep for 15 minutes. Remove tea bags and add 3/4 cup sugar to warm tea water. Stir to dissolve sugar and add another quart of water to make 2 quarts brewed sweet tea).

1 12 oz can frozen orange juice concentrate- thawed
1 12 oz can frozen lemonade concentrate – thawed
1 48 oz can pineapple juice – chilled

In a gallon pitcher add the 2 quarts of brewed sweet tea, and the thawed orange juice and lemonade concentrate. Stir gently until well blended then add the pineapple juice. Add enough water to make a gallon. Serve in a pretty beverage dispenser with orange and lemon slices for garnish.

Refrigerate unused tea and stir before serving

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