My Aunt Ruth kept a delicious beverage in her fridge that we kids called Jungle Juice. She made it from leftover iced tea and fruit juices. There was never a written recipe because her delightful concoction was made from whatever was available at the time.
Over the weekend, I came across a recipe in a self-published cookbook called “Ruth Owen’s Fruit Tea.” It sounded a lot like Aunt Ruth’s Jungle Juice, so I decided to give it a try. I served it to my guests for Easter lunch, which was a big hit with not a drop left in the crystal pitcher at the end of the meal. But no need for anything fancy. Aunt Ruth’s was kept in a plastic pitcher in the fridge for any thirsty soul.
10 cups water
5 Tea bags
1 1/2 cups sugar or Splenda
6 oz. can orange juice, 6 oz. lemonade, and 6 oz. pineapple juice (or 18 oz. of fruit juice of choice)
Lemon or Orange wedges to garnish (Optional)
Bring 2 cups of water to a boil. Turn off, add tea bags, and steep for 15-20 minutes. In a gallon, pitcher combine warm steeped tea and sugar. Stir until sugar is dissolved. Add 8 cups water and juices. Chill and serve. Garnish with lemon or orange wedges if desired.
In 2005, Karen Kurr began selling her Cajun and southern dishes at local farmers markets. Today, her frozen meals are still made from scratch in Oxford, Mississippi, and sold in 200 Kroger stores, independent retailers and online. Karen’s passion is simple: to help bring families back to the dinner table. Her products make dinner easier when you are short on time. Karen continues to share family recipes with loyal customers on hottytoddy.com, the NoTime2Cook website and on social media.
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