Russian Tea (Pineapple)

Wednesday, May 21, 2014 - 23:00

This recipe was one of Pen Lee’s specialties. Pen (real name Henrietta) was well known for her cakes and Swedish dishes. The sister of Paul Swanson, she cooked for the old Chugiak Elementary School in the 1950s-60s.


Simmer together for about 30 minutes: Two cups sugar and eight cups water plus one scant handful whole cloves. While waiting, measure two cups boiling water, add six tea bags and let steep.

To the first part, remove cloves and add one can frozen orange juice, one medium can pineapple juice (three cups) and the juice of two lemons Then add the two cups of strong tea. Makes a little over one gallon.

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