Russian Tea

Name: Russian Tea
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tea bags; 4 c. boiling water; 3/4 c. sugar; 1 1/2 tsp. Sweet 'N Low (or to taste); 3 c. water; juice of 3 oranges, strained or 1 c. Tropicana orange juice; 3 Tbsp. lemon juice (fresh or frozen); 1 large can pineapple juice, strained; 1/4 tsp. cinnamon (I use more); 1/4 tsp. ground cloves

Eats Now Editorial Team · 2312 kcal · General

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Russian Tea – a delicious recipe with boiling water, sugar, N, water, oranges, lemon juice. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

5 tea bags
4 c. boiling water
3/4 c. sugar
1 1/2 tsp. Sweet 'N Low (or to taste)
3 c. water
juice of 3 oranges, strained or 1 c. Tropicana orange juice
3 Tbsp. lemon juice (fresh or frozen)
1 large can pineapple juice, strained
1/4 tsp. cinnamon (I use more)
1/4 tsp. ground cloves

1
Put tea bags into boiling water.
2
Steep for 10 minutes. Combine sugar and water.
3
Let boil 5 minutes.
4
Stir in Sweet 'N Low.
5
Add fruit juices and spices.
6
Mix all together.
7
Let cool and refrigerate.
8
Heat before serving.

2312

kcal

Calories

240

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 tea bags, 4 c. boiling water, 3/4 c. sugar, 1 1/2 tsp. Sweet 'N Low (or to taste), and more.

Yes, Russian Tea falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
2312 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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