- Put sugar in gallon size crock, squeeze lemons, save rinds and set aside. Strain juice into crock. Heat 4 cups water to boiling water, pour over rinds and strain into crock immediately. Boil 4 more cups water, steep tea and then strain into crock. Fill crock with remaining 8 cups of water. Stir well. Do not refrigerate until tea has cooled to room temperature.