I couldn’t for the life of me figure out why this tea was called “Russian.” And I’m a curious sort, so after a bit of research I found out that in Russia it was a tradition to serve tea sweetened with fruit jam or marmalade as opposed to serving it with cream as the British do. I always thought we called it “Russian” because it was so exotic, and Russia seemed so distant from our Appalachian hills.
Makes 1 gallon
4 FAMILY-SIZE TEA BAGS
2 CUPS SUGAR
2 CINNAMON STICKS
1 CUP ORANGE JUICE
2 CUPS PINEAPPLE JUICE
2 TEASPOONS LEMON JUICE
1. Bring 2 quarts water to a boil in a saucepan. Remove from the heat and add the tea bags. Steep for about 10 minutes.
2. Meanwhile, combine 1 quart water, the sugar, and cinnamon sticks in a medium saucepan to make a simple syrup. Cook over medium heat until the sugar is dissolved.
3. Discard the tea bags. In a large container, combine the tea, simple syrup, and fruit juices. Serve warm.
SOUTHERN SIMPLE: I also like this tea served chilled in the summer months. Place the tea in the freezer for 2 hours for a spiced fruit tea slushy.