Total Time
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.

Ingredients Nutrition


  1. 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.
  2. Remove tea bags, and stir in the sugar, lemon juice, and rose water. Stir until sugar is thoroughly dissolved.
  3. 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.


Most Helpful

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

Annacia May 26, 2014

Very similar to the absolutely delicious tea served at Lebanon's Cafe in New Orleans. A great recipe but I have to disagree that the pinenuts are optional: They do, in fact, add a wonderful nuttiness to the tea which is what sets it apart from anything else you'll ever taste. Make it with the pinenuts - it'll make you happy. :-)

Rose V. August 05, 2016

This is a great recipe, but it is missing Orange Blossom water in addition to the Rose water. It doesn't *need* the pine nuts, but it's soooo good if you have them.

Dayna P. March 25, 2016

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