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June is Iced Tea Month, so Eddie and I picked a couple of special iced tea recipes that you might want to try out this summer.

Mine was a Lemon-Blueberry Iced Tea mix that I found from Southern Living magazine.

The ingredients: 1 (12-oz.) package frozen blueberries; 1/2 cup fresh lemon juice; 3 family-size tea bags; 3/4 cup sugar.

The instructions: Bring blueberries and lemon juice to a boil in a large saucepan over medium heat; cook, stirring occasionally, 5 minutes. Remove from heat; pour through a wire-mesh strainer into a bowl, using back of a spoon to squeeze out juice. Discard solids. Rinse saucepan clean.Then, bring 4 cups water to a boil in same saucepan; add 3 tea bags; let stand 5 minutes. Discard tea bags. Stir in sugar and blueberry juice mixture. Pour into a pitcher; cover and chill 1 hour. Serve over ice. Garnish, if desired.

Eddie’s is a Honey-Milk Tea found at AllRecipes.com.

The ingredients: 2 orange pekoe tea bags, 1 cup boiling water, 5 ice cubes, 4 teaspoons of sweetened condensed milk, and 3 teaspoons of honey.

The instructions: steep the tea bags in hot water until the color turns dark red, about 3 to 5 minutes. Discard the tea bags and let the tea cool.
Then, combine the ice cubes, sweetened condensed milk, and honey in a glass or cocktail shaker. Pour in the tea and mix well. (If the tea is still warm, the ice may melt; add more ice if desired.) A strong, flavorful milk tea is ready for you to enjoy.

Today’s Word of the Day is vexillology (vex-il-LOL-ih-gee), which means the study of flags. Totally appropriate for today, since it’s Flag Day.

Here is some proper flag etiquette:
1. Never let your flag touch the ground.
2. Old, retired flags should be burned or buried.
3. Don’t fly your flag at night without a light.
4. The U.S. flag is always at the top of the pole, with other flags flying below it.
5. The flag is normally flown from sunrise to sunset.

Thanks for listening!

-Joe