Sore throats have been rampant at my house. The minute we think it’s clearing up, it’s back and worse than ever. Bleh. I recently stumbled across a recipe for Russian Tea. I had never tried it before, but it sounded nice, hot, and maybe even soothing for our sore throats. But, most of the recipes I found had Tang in it and that sounded kinda icky, but I loved the idea of a citrus cider, as opposed to apple cider, which I had been drinking daily. I finally found a recipe that didn’t use Tang and I was so excited… but, I didn’t love it. So, I did what I usually do… call my gourmet-chef-mother and beg her for help. She had just the recipe for me and I love it.
This Russian Tea recipe makes a TON, so I filled up about 6 gallon size Ziploc bags (about half-way full) and laid them flat in the freezer (after we had already guzzled a pitcher-full.) I’m so glad to have a supply in stock. When the kids start complaining about their sore throats, they always asking for a cup of this. I just pull a frozen bag out, defrost it in the microwave for a few, then dump it in a pitcher that I store in the fridge. When someone is ready for a mug, I heat it up, by the cup, rather than the whole pitcher. And yes, it’s got sugar in it, so it’s not mega-healthy. But, it’s filled with vitamin C and the heat really is soothing on throats. Besides sore throats, I just want some when I’m cold! … or, when I’m not. It’s delicious.
Serves: 12 quarts
- 8 quarts water (32 cups)
- 4 cinnamon sticks, regular size
- 30 whole cloves
- 2 cups lemon juice, bottled
- 1 12 oz. can frozen orange juice concentrate
- 2 46 oz. cans pineapple juice
- 7 cups sugar
- In a LARGE stockpot, combine the water, cinnamon and cloves. Bring to a boil and let boil 10 min.
- Add lemon juice, orange juice, pineapple juice, and sugar. Stir together.
- Continue to cook until hot and flavors combine. About 10 more minutes.
- The cinnamon and cloves will likely be floating off the top, making it easy to use a mini strainer to pull them out.
- Serve hot (or cold, if you prefer.)
- * If you want to freeze the extra, wait until the tea is cool before pouring it into gallon sized Ziploc freezer bags. I fill them about half-way full, then wrap a grocery sack around each one, in case there are any bag leaks. Then I lay them flat in the freezer. When we're ready for one, I either let it defrost on the counter, in the fridge, or stick it in the microwave on defrost. I store it cold in the fridge, until someone wants to heat up an individual mug.
Other recipes you might like: Apple Cinnamon Bran Muffins (pictured with Russian Tea), Fresh Squeezed Lemonade, and Banana Slush Punch.