Recipe by Random Rachel
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.
Top Review by Annacia
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
- 1 gallon water, divided
- 2 family sized tea bags
- 1⁄3 cup lemon juice
- 3⁄4 cup sugar
- 2 teaspoons rose water
- 1 tablespoon pine nuts (optional)
Directions See How It's Made
- 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.