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Russian Tea
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Hot Beverage

Vicky Bryant

  • 1 6-oz. can frozen orange juice
  • 2 cans water
  • 1 medium can pineapple juice
  • 4 tbsp (60 ml) fresh lemon juice
  • 1-1/2 cups (350 ml) sugar
  • 1 family-size tea bag
  • 2 cups (475 ml) water
  • 1 tbsp (15 ml) whole cloves
  • 1 stick cinnamon
  • Mix all ingredients in a sauce pan.
  • Bring to a slow boil, simmer 10 minutes.
  • Strain.
  • Add water if too sweet when reheating.
May be kept in a buffet coffee maker or coffee carafe with candle and kept warm. Stir occasionally to prevent settling.

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