WHEN we have sun- drenched days aplenty I love making a big jugful of refreshing, lemony iced tea. I always find it strange that people buy iced tea in cans when it is so easy – and so inexpensive – to make.
The only down side to making it, mind you, is that you have to exercise patience! You see, I never like to rush my iced tea as the hot tea has to cool by itself, and not by having to add cold water to it (tempting, I know).
I always stick to the traditional approach as the tea can go very cloudy if you don't let it cool by itself. Not that it matters much what it looks like when it tastes that good! My other iced-tea tip is that you mustn't squeeze out the teabags when you eventually fish them out – doing that will result in your iced tea having an unpleasant bitter taste.
Lemony iced tea
This recipe makes 2 litres.
4 Ceylon teabags (I only use Five Roses)
8 cups boiling water
¾ cup white sugar
½ cup of lemon juice, freshly squeezed
For serving: ice, fresh mint, lemon slices
Pour the boiling water over the teabags in a pot; add the sugar, cover and let it steep for 15 minutes. Don't stir it.
Fish out the teabags but don't squeeze them at all. Let the tea cool down until room temperature (this can take quite a while in hot weather – be patient!)
Once cool, add the lemon juice and refrigerate for at least an hour, till nicely cold.
Serve over ice with lemon slices and sprigs of mint.
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