Straightforward Lemon Iced Tea

Gingerbee's Note:

This is a delicious recipe that has never failed. It's so easy and what I like about it, is it's flavor continuity! I hope you'll like it too! For my diabetic friends, I've substituted "SPLENDA" for a sugar-free drink and found it still as delicious!

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Serves: 16

Yield: 1.0 gallon

• 4 cups boiled hot water
• 1 cup sugar
• 8 tea bags (Red Rose or any Orange Pekoe Tea)
• 1 cup lemon juice (freshly squeezed)
• 1 gallon jar

Directions:

1. Measure sugar and place in large mixing bowl with 1 cup lemon juice to disolve.
2. Measure water and bring to a boil in a saucepan.
3. Remove from heat and place tea bags in the pan to steep for no more than 5 minutes.
4. Remove the bags and discard.
5. DO NOT SQUEEZE tea bags (this crushes the leaves and releases the tanin which is bitter).
6. Pour hot tea into sugar/lemon mixture and stir to mix well.
7. Transfer into one gallon container and fill to the top with cold water.
8. Refridgerate and serve over ice.
9. optional lemon slices or mint leaves!
10. Cool and refreshing.

Reviews

[Sueie]

Made this tonight, even though it is winter here in Australia. I really enjoy iced tea. Straightforward is what it is and it is great. Just how iced tea should be. Definite keeper.

[Krista Smith]

This iced tea was really very good. I don't make iced tea often so I really didn't know what kind of ratio I was looking for but this did the trick very nicely. I didn't have fresh lemons so I used half the amount of 'fake' lemon juice and it was too much for me but after drinking a glass or two with lots of ice, I added another batch of tea and it was much better. I'm sure I'll be drinking lots more iced tea this year thanks to this recipe.

[Darkhunter]

Very, very good, Gingerbee. I did cut this down drastically, but don't think I compromised the taste! Did use decaf and Splenda. This will be on hand frequently this summer. Made for Comfort Cafe Summer 2009.