Here is the link: to WBUR where I was lucky enough to find this, well, find.

Published July 28, 2010 |

Oleana chef and owner Ana Sortun has a Russian-style iced-tea recipe from her Sofra Bakery that is something special for those hot, summer afternoons:

  • 2 cups freshly brewed, cooled herbal tea (Sortun recommends the Sevan blend from MEM Tea, found at the South End Formaggio or the Sevan Bakery)
  • Juice of half an orange (1/4 cup)
  • Apricot Jam (Greek or Mediterranean is best)

Add the orange juice to the cooled tea and then stir in jam to taste. If the jam is not a smooth consistency, after it has been added, run the tea through a strainer. Serve cold over ice.

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