Summer at last. And what says summer more than a tall pitcher of iced tea?! I love to entertain out by the pool because it’s easy and informal. Everyone can just grab their refreshing drink, eat a peach if they like, and continue to enjoy the sunny day here at Templeton.
CORNELIA GUEST’S SUMMER TABLE
Dahlias from my garden and “Super Bubbles” (Don’t you love that name?) spray roses that just arrange themselves were all I needed for pretty, summery arrangements. I chose Frances Palmer vases because they’re casual but play well with some of my family treasures, like the antique silver leaf-shaped tea stirrers and the yellow-and-white linen napkins with my family crest. The green glasses with the bamboo motif just look icy and cool to me. And then of course, I had to include my favorite frog ashtray. Even though no one smokes anymore, he’s just fun and has been here longer than I have.
TEMPLETON ICED TEA RECIPE
Serves 8
Templeton was famous for its iced tea. People constantly asked for the recipe, and the secret is fresh-squeezed orange juice.
INGREDIENTS:
-
- 2 quarts boiling water
- 8 herbal lemon tea bags
- 1½ cups fresh-squeezed orange juice
- Fresh mint
DIRECTIONS:
- Pour 2 quarts boiling water over tea bags.
- Brew for 30 minutes and let cool. Remove tea bags.
- Add orange juice and serve over ice with fresh mint.
By Cornelia Guest | Photography by Michael Mundy
