Yield: 6 servings.
4 cups water
3 family-size tea bags (black or orange pekoe)
1 cup pineapple juice
¼ cup cherry juice
¼ cup grenadine
6 orange slices (for garnish)
6 cherries (for garnish)
Fresh mint sprigs (for garnish)
Bring water to a boil. Once boiled, remove water from heat and steep tea bags for 5 minutes; set aside to cool completely. In a large pitcher, combine tea, pineapple juice, cherry juice, and grenadine. To serve, pour tea into glasses filled with ice and garnish each with an orange slice, a cherry, and fresh mint.
print it
For 127 years, this Wilson County store has been keeping its community well supplied — by relying on people just as much as what’s on the shelves.
In art class, we learn to notice texture, form, color, and light. On the plate, those same techniques guide chefs, bakers, and makers across North Carolina, turning ingredients into compositions meant to be admired before they’re savored.
A full tray, an ice-cold sweet tea, and a midday break bring us back to our days at the K&W Cafeteria.
Explore hidden gardens and tasty places to eat and drink in Charlotte’s historic neighborhood.
