Ruby Red and Rooibos

Dinners alfresco, refreshing and cooling drinks, quiet, easy evenings; this is what summer is all about.  Later this evening we’ll be enjoying this twist on that old summer favorite the “Arnold Palmer”.  But instead of mixing iced tea and lemonade, the pitcher will be full of a combination of freshly-squeezed ruby red grapefruit juice, rooibos tea, and a little simple syrup, just to keep things sweet.  This variation has all the charm of the original; tart citrus flavor tempered by the distinctive flavor of the tea.  It’s refreshing and it’s pretty.  Mix up a pitcher tonight and see if you don’t agree.

 You will need about 2 red grapefruit to yield a cup of juice.

 Mix the fresh juice with the cooled, brewed tea and simple syrup in a pitcher.

 Pack a tall glass with ice and a few reserved grapefruit slices.

 Pour, sip, relax, and enjoy.  Repeat as necessary…

Ruby Red and Rooibos
(makes about 31/2 cups)
2 teaspoons loose-leaf or 2 bags rooibos tea
1/2 cup sugar
1 cup fresh Ruby Red grapefruit juice (from 2 grapefruit)
Grapefruit slices, for garnish
Brew the tea in 2 cups of boiling water for 4 minutes; strain or remove the tea bags.  Let cool completely.  Meanwhile, combine the sugar and 1/2 cup water in a small saucepan.  Bring to a boil, stirring until the sugar is dissolved.  Let cool completely , then combine with the grapefruit juice and the tea in a pitcher.  Refrigerate until ready to serve, up to 2 days.  Serve over ice, garnished with grapefruit slices.
-from Martha Stewart Living, The Food Issue

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