A Year-Round Guide to Franklin and Nantahala

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

Madison County Championship Rodeo

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

Rosemary and Goat Cheese Strata

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

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.


To order a copy of Heart & Hand, contact Home Moravian Church at (336) 722-6171.

print it

This story was published on Jun 15, 2011

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.