HORNED FROG ICED TEA

THIS COLD BEVERAGE WAS CREATED FOR THE TEXAS CHRISTIAN UNIVERSITY BASKETBALL PROGRAM.
FLOR DE JAMAICA (DRIED HIBISCUS FLOWERS) IMPARTS A BEAUTIFUL PURPLE HUE TO MOST ANY LIQUID IT IS MIXED WITH WHICH IS THE MAIN REASON IT WAS USED FOR THIS TEA
 IT HAS BECOME A STAPLE AT THE MEN'S FASTBREAK CLUB LUNCHEONS.

 1 GAL. ICED TEA, (CHEFS CHOICE) 
 1/2 CUP CRUSHED FLOR DE JAMAICA (DRIED HIBISCUS)
 1 CUP SUGAR
 1 CUP WATER
 1 LEMON, CUT INTO IN 1/8" SLICES 


1. BRING THE WATER & SUGAR TO A BOIL FOR SEVERAL MINUTES TO COMPLETELY MELT THE SUGAR. REMOVE FROM THE FIRE & ADD THE FLOR DE JAMAICA, STIR WELL AND STEEP FOR 10 MINUTES. STRAIN OUT THE FLOR DE JAMAICA AND DISCARD.

2. MIX THE STRAINED FLOR DE JAMAICA SYRUP (1 CUP) WITH THE BREWED ICED TEA, CHILL, AND FLOAT THE LEMON SLICES IN THE SERVING PITCHER.


CHEFS NOTES:

* MANGO FLAVORED ICED TEA IS RECCOMMENDED

* HIBISCUS TENDS TO BE BITTER; THE AMOUNT OF SUGAR IN THE STEEPING LIQUID CAN BE ADJUSTED WITH MORE, OR LESS SUGAR TO MEET YOUR PERSONAL TASTE.

* THE FLOR DE JAMAICA SYRUP KEEPS WELL IN THE REFRIGERATOR, DOUBLING OR MORE THE RECIPE WILL PRODUCE EXTRA SYRUP WITH THE SAME AMOUNT OF WORK.

FORT WORTH MICHAELS STANDARD RECIPE

© MICHAEL THOMSON 2004
THIS RECIPE IS COMPLIMENTS OF MICHAEL S. THOMSON
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