Sweet iced tea is a southern classic, and this is a fabulous recipe for tea lovers or for a party. The concentrate will make 20 servings. —Natalie Bremson, Plantation, Florida
Ingredients
- 2 medium lemons
- 4 cups sugar
- 4 cups water
- 1-1/2 cups English breakfast tea leaves or 20 black tea bags
- each serving:
- 1 cup cold water
- Ice cubes
Directions
- Using a vegetable peeler or sharp paring knife, peel the lemon lengthwise into strips, peeling only the zest; reserve. Squeeze fruit, reserving 1/3 cup; save remaining juice for another use.
- In a large saucepan, combine sugar and water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until sugar is dissolved, 3-5 minutes, stirring occasionally. Remove from the heat; add tea leaves and lemon zest strips. Cover and steep for 15 minutes. Strain tea, discarding tea leaves and lemon zest; stir in lemon juice. Cool to room temperature.
- Transfer to a container with a tight-fitting lid. Store in the refrigerator for up to 2 weeks.
- <b>To prepare tea:</b> In a tall glass, combine 1 cup cold water with 1/4 cup concentrate; add ice.
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