Prep 5 mins
Cook 5 mins
A light and refreshing version of iced tea that is served at all the local Greek and Lebanese restaurants. I was quite surprised to discover that this recipe actually originated in the New Orleans / Baton Rouge area. The pine nuts don't add anything to the flavor of the drink, so I usually leave them off. I buy my rose water from a local middle eastern grocery store - you can also find it at world market and whole foods, or online. You can adjust the amounts of sugar, rose water, and lemon juice to suit your tastes.
- Bring 2 quarts of water to a boil. Place tea bags in a gallon sized pitcher, and pour the boiling water over. Steep for 5-7 minutes.
- Remove tea bags, and stir in the sugar, lemon juice, and rose water. Stir until sugar is thoroughly dissolved.
- Top with water until you have 1 gallon of tea. Chill, and serve over ice, with a few pine nuts sprinkled in each glass if desired. I usually leave off the nuts since they don't add to the flavor.
This is SO good. I love the rose water addition and I'm thinking I might need to make a tagine dish tonight to have with this lovely tea. If your not familiar with rose water start with just 1 tsp, taste, add more to suite your liking. Used Splenda for the sugar and added brewed the tea with the pine nuts to get a bit of that flavor as well. Yum. :D