Ingredients 4 tea bags 2 cups boiling water 3 navel oranges 2 medium lemons 2 cups orange juice 1/4 cup lemon juice 3 tablespoons honey 1 liter ginger ale, chilled Directions Place tea bags in a teapot; add boiling water. Cover and steep for 3 minutes; discard tea bags. Pour tea into a pitcher. Peel and section two oranges and one lemon; add to tea. Stir in the orange juice, lemon juice and honey. Cover and refrigerate for 6 hours or overnight. Cut remaining orange and lemon into slices; freeze. Just before serving, strain and discard fruit from tea. Stir in ginger ale. Serve with frozen fruit slices.
GMT 12:06 2017 Saturday ,21 October
A template to make rice pudding your wayGMT 08:56 2017 Friday ,18 August
BBC Good Food relocatesGMT 12:20 2017 Friday ,28 July
Oman dining: Saucy, creamy add-onsGMT 03:51 2017 Sunday ,23 April
Dubai-based YouTube chef cooks up a success storyGMT 00:25 2017 Sunday ,23 April
Chinese supermarkets pull Brazil meat from shelves as food safety fears growGMT 08:55 2017 Wednesday ,19 April
Oman dining: Stuffed with a twistGMT 23:49 2017 Friday ,14 April
Foodies queue up for insect-topped noodles in TokyoGMT 00:43 2017 Friday ,14 April
Licences for Brazil meat importers suspended in OmanMaintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2023 ©
Maintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2023 ©