Named after the golfer who declared his love for it decades ago, this libation is a classic and refreshing tea and lemonade combination with a special little Bubbyās twist: pink lemonade with rose hip and mint teas. Few beverages are more refreshing.
Recipe information
Yield
makes 2 quarts
Ingredients
2 bags rose hip tea
2 bags mint tea
1 quart boiling hot water
1 quart Pink Lemonade (page 241)
Preparation
Step 1
Combine the rose hip tea, mint tea, and boiling water in a large teapot. Steep the tea for 5 minutes. Remove the tea bags and allow the tea to cool slightly.
Step 2
Stir in the pink lemonade.
Step 3
Chill thoroughly in the refrigerator. Serve in tall glasses over ice.
Bubbyās Brunch Cookbook by Ron Silver and Rosemary Black. Copyright Ā© 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.
