Salem-College-Style Iced Tea

  • 4 sprigs mint
  • 8-12 whole cloves
  • 3 quarts water
  • 1 family-size tea bag
  • 2 cups brown sugar, firmly packed
  • 1 cup lemon juice
  • 1 (12-ounce) can frozen orange juice, undiluted
  • 1 (46-ounce) can pineapple juice

Place mint, cloves, and water in a 1½-gallon kettle, and bring to a boil. Reduce heat, and simmer 15 minutes. Turn off heat. Add tea, and steep 15 minutes. Strain mixture, and discard solids. Add sugar, and stir to dissolve. Add juices. Cover and refrigerate for 24 hours before serving to blend flavors. Serve over ice, and garnish with fresh mint. Do not use a strong mint like peppermint or wintergreen. The ideal mint is julep mint.

— Jane Van Hoven

With Heart & Hand

Home Moravian Church in Winston-Salem held its first love feast when it dedicated its new sanctuary in 1800. Even then, more than 2,000 visitors from denominations throughout the community joined the church’s 300 members for the occasion.

When the church marked its 200th anniversary in 2000, it celebrated its food traditions with the cookbook With Heart & Hand. Church members provided the recipes for the 414-page book, and organizers made sure to include Moravian staples, such as semmel buns, sugar cake, and Moravian chicken pie.

Pages also include tidbits from the church’s history, such as the fact that women dried their laundry in the church attic until 1812, when they realized the moisture was harmful.

To order With Heart & Hand, send a check for $30, made payable to Women’s Fellowship Cookbook, to Home Moravian Church, 529 South Church Street, Winston-Salem, N.C. 27101.

Additional recipes from With Heart & Hand that appeared originally with this one:
Butter Semmel Buns

This story was published on

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