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.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
