Start by making sure you have a big enough container for the iced tea. A large pitcher or gallon jar work perfectly. For porch tea, pour water into the jar and add the tea bags. You can easily do this with green tea too. We tried it and like both! For inside tea, heat the water in a tea kettle or large pot to nearly boiling, then pour in the jar with the tea bags.
Porch tea needs to steep for about 2-4 hours depending on how hot of a day it is. Inside tea can steep for 10 minutes.
Once steeped, remove the tea bags from the water.
Add in the grenadine and ice.
Use your optional add ins.
Preheat oven to 350 degrees F.
Place brie on a baking pan lined with parchment paper. Bake for 25-30 minutes.
Before serving let stand for 15 minutes.
Place on plater and add the Pomegranate Fruit Spread on the top of brie and serve with crackers and apples.
Wash 1 bunch of asparagus and snap off woody ends. Cut cross wise so you end up with small rounds about 1/4 inch thick. Toss in a bowl with 1/4 cup Aged Pomegranate Balsamic Vinegar and 2 tablespoons crumbled parmesan and fresh cracked black pepper. Serve and if you want a dash of salty savory add sliced prosciutto on top.