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2 quarts bottled spring water or filtered water
1/4 cup loose black tea leaves or 8 standard tea bags
1/3 to 2/3 cup cugar
2 lemons, thinly sliced
8 sprigs mint
Instructions
1/4 cup loose black tea leaves or 8 standard tea bags
1/3 to 2/3 cup cugar
2 lemons, thinly sliced
8 sprigs mint
1. Bring 1 quart of water to a boil in a teakettle. Put tea leaves in a deep, heatproof bowl or large teapot. As soon as the water begins to boil, pour over tea leaves, stir, and let stand 4 minutes. It will be very strong.
2. Pour liquid through a fine wire-mesh sieve or coffee filter into a pitcher. Stir sugar into the tea. Stir until sugar dissolves. Add remaining quart of water and stir. Cool completely and serve over ice with lemon and mint. Yield: 2 quarts (10 servings).
Note: Sweetened tea is more perishable than unsweetened. Store it well sealed in a glass (not plastic) container in the refrigerator.
Recipe by Damon Fowler, "Relish America's Harvest," May 2007.
2. Pour liquid through a fine wire-mesh sieve or coffee filter into a pitcher. Stir sugar into the tea. Stir until sugar dissolves. Add remaining quart of water and stir. Cool completely and serve over ice with lemon and mint. Yield: 2 quarts (10 servings).
Note: Sweetened tea is more perishable than unsweetened. Store it well sealed in a glass (not plastic) container in the refrigerator.
Recipe by Damon Fowler, "Relish America's Harvest," May 2007.
