I recently fell in love (unwavering, relentless love) with Red Lobster’s Boston Iced Tea; and since I can’t very well eat at Red Lobster 24/7, my mission was clear.
I had to come up with a knock off to appease me until the next Seafood Night. I’ve tried several versions and have been thrilled with each outcome.
The first time I made my version of Boston Iced Tea, I used bottled cranberry juice and unsweetened tea. I made my regular serving of tea with 1 gallon of water (except I made it a little stronger than usual, using 16 tea bags in all). When pouring the tea into my pitchers, I added cranberry juice with it. This is where it’s a little tricky because, frankly, you can add as much or as little as you’d like. I’d recommend starting with 1 cup per pitcher – then you can add more after your initial taste test. A great rule of thumb (for anything in the kitchen, actually) is to remember that you can always add more but you can never add less.
The second time I made Boston Iced Tea, I sweetened the deal with a cup of sugar AND used a 12 oz can of frozen cranberry juice concentrate. This was much closer to the restaurant version and I must say I preferred this one. If you wanted to cut calories, you could always use Truvia or Stevia – no cal sweeteners that taste as sweet as sugar, maybe sweeter.
When it comes time to serve your Boston Iced Tea, by all means do so in a glass glass, over ice. Top each glass off with a refreshing orange wedge, or a couple of orange slices if you’re so inclined. The orange really pulls the flavors together and makes it all happen.
I’m going to try Green Tea versions of Boston Iced Tea this weekend, but I did do something that turned out deliciously with a warm cup of green tea last night. I had a couple of wedges of orange left, so I poured a big mug of hot green tea, sweetened it with just a little honey, and floated a wedge of orange in the mug. Delicious!