goombay iced tea
(1 rating)
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At Potter’s Cay, a sliver of land between Nassau and Paradise Island in the Bahamas, you’ll find the freshest conch and fish anywhere in the New Providence Island area. This cay is a favorite of the locals, with several shacks “scorching” (cooking the conch with lots of chiles) and “cracking” (batter-frying) conch straight from the boats. Both of these native dishes are superhot, demanding a cool liquid to wash them down. Along with Kalik, the local beer, this “tea” is a favorite.
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(1 rating)
yield
8 -10
prep time
15 Min
method
No-Cook or Other
Ingredients For goombay iced tea
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ice, cracked
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4 corange juice (freshly squeezed is best)
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4 cunsweetened brewed tea, chilled
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3 Tbsphoney (or more) depending on the sweetness of the orange juice
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1 cgolden coconut rum
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orange sliced, for garnish, optional
How To Make goombay iced tea
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1Fill a 2 1/2-quart or larger container with cracked ice. Pour in half the orange juice, then half the tea. Add the honey and all the rum. Finish with the remaining orange juice and tea, adding one, then the other. Stir to blend.
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2Pour into chilled glasses filled with ice. Garnish with an orange slice, if desired. MAKES 8 TO 10 SERVINGS
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3This tea can also be made into a frozen drink in your blender. Add ice to fill, 1 cup brewed tea. 1 cup orange juice. 1 tablespoon honey. and 1/4 cup (or more) coconut rum. Blend, pulsing if needed, to a slushy state, a couple of minutes depending on the power of your blender. Makes 3 or 4 servings.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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