|
| |
| from the inn's
recipe archive*: |
Dairy Hollow House Iced Herbal Cooler |
| Makes 4 large servings. |
| When the mercury rose to about 75º, every Dairy Hollow House guest
used to find an icy quart jar of this awaiting them in their in-room
fridge. Caffeine-free, red as the neck of a ruby-throated hummingbird
(such as guests might've spied, while sipping on the Farmhouse porch, or
having breakfast there), this is delicious and extraordinarily
refreshing. It was also one of the inn's most frequently requested
recipes. |
| Ingredients: |
| 8 1/2 cups water, preferably filtered or spring |
| 8 hibiscus-type herb tea bags, such as Celestial Seasonings Red
Zinger |
- 1 12-ounce can frozen apple juice concentrate, thawed
|
| 1 orange, sliced |
| 1 lemon, sliced |
| For garnish: fresh sprigs of spearmint or pineapple mint, and/or
honeysuckle sprigs |
| Directions: |
| 1. Bring 4 cups of water to a boil. Drop in tea bags, remove from
heat, and let stand till lukewarm. Remove teabags and squeeze them, to
get every drop of flavor. Discard "squoze" tea bags. |
| 2. Combine steeped herb tea with juice concentrate, the reserved
cold water, and fruit slices. Chill deeply. |
| 3. Serve, preferably in chilled glasses,
garnished with mint and/or honeysuckle. |
|
* as many of you know, CD, with her late-husband Ned,
owned and ran an award-winning country inn and restaurant from 1981 to 1998.
This inn was Dairy Hollow House, located in the Ozark Mountain resort community
of Eureka Springs, Arkansas. Though the inn is no more, its memory, acclaim, and
recipes, such as this one, endure. |
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