Start by boiling 3 quarts of water in a tea kettle or on the stove.

In a large, heat proof bowl, add the four iced tea bags (we like the Luzianne brand but Lipton works well too) and pour the hot water over the bags, stirring and allowing to steep for about 5 minutes (you could let it steep for 2-3 minutes longer if you like stronger tea). Remove the tea bags and throw away.

Next, add the naranjilla puree, two juices, and sugar while the tea is hot to make sure they dissolve fully, sweetening to taste if it needs more sugar.

Above a glass or plastic pitcher, place a fine mesh strainer and pour the fruity tea mixture through it to catch any tea leaves or bits that are unnecessary. Wash and cut up an orange into wedges and place in the pitcher with the strained tea, refrigerating up to 1 hour before serving over ice. Goes really good with a dash of rum too (for my adult 21+ drinkers)! Lasts up to one week in the fridge in a covered pitcher.