Fill an ice cube tray with orange juice and freeze, uncovered, until solid, about 4 hours. (Orange ice cubes may be made 1 week ahead and kept frozen in a plastic bag.)
In a pitcher combine tea bags and water and let tea stand at room temperature 4 hours.
Remove tea bags and chill tea, covered, until cold, 30 minutes.
Cut half of lemon and lime into slices and sqeeze remaining halves into tea. Serve tea over orange juice ice cubes in tall glasses. Makes about 4 cups.
To make simple syrup: In a saucepan bring 1-1/3 cups sugar and 1-1/4cups water to a boil, stirring, and boil until sugar is completly dissolved. Let syrup cool and chill, covered. (Syrup may be made 2 weeks ahead and chilled, covered.) Makes about 2 cups.
Date: Wed, 19 Jun 1996 13:43:09 -0500
From: SUE ANN MILER <samiller@rouge.net>
Recipe By : Gourmet/June 1995
MC-Recipe Digest V1 #130
From the MasterCook recipe list.
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