This simple refreshing drink Sohla El-Waylly often uses to break fast during Ramadan gives all kinds of holiday vibes. Though definitely not halal, spike it with a splash of liqueur (Cardamaro, Lillet, sambuca, even peach schnapps would be nice), or keep it nonalcoholic with a light honey syrup instead. This recipe is part of Sohla’s Thanksgiving-for-two-or-maybe-eight feast, see the full menu here.
Recipe information
Yield
6 Servings
Ingredients
Preparation
Step 1
Place tea bags and fruit in a heatproof pitcher or large measuring glass or jar and pour 4 cups boiling water over. Let sit 5 minutes. Remove tea bags, wringing them out into pitcher to get every last drop. Cover and chill at least 12 hours and up to 1 week.
Step 2
If using honey, mix in a small bowl with ⅓ cup hot water until dissolved. Cover and chill until ready to serve.
Step 3
To serve, divide fruit and tea among glasses. Sweeten with honey syrup or liqueur if desired.
