Lemon Iced Tea

Lemon Iced Tea
Maura McEvoy
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preparation
15
minutes
cooking
60
minutes
Serves 8

Ingredients

2
large lemons
1 1/4
cups
sugar
2
cups
fresh mint leaves, plus more for garnish
6
black tea bags
1/2
cup
fresh lemon juice

Directions

  1. Using a vegetable peeler, remove bright yellow peel from lemons. Combine lemon peel and sugar in a medium saucepan with 1/2 cup water and bring to a boil, stirring to dissolve sugar. Lower heat and simmer 2 minutes. Remove from heat and stir in mint. Cool to room temperature; strain.
  2. Steep the tea bags in 4 cups of boiling water, covered, for 5 minutes. Then remove tea bags. Stir in syrup, lemon juice, 4 cups cold water, and ice cubes. Serve in tall glasses filled with ice and a few mint leaves.
Susan Quick
May 2000

Nutritional Information

  • Per Serving
  • Calories From Fat 0 %
  • Calcium 1 mg
  • Carbohydrate 33 g
  • Cholesterol 0 mg
  • Fat 0 g
  • Fiber 0 g
  • Iron 0 mg
  • Protein 0 mg
  • Sat Fat 0 g
  • Sodium 5 mg
What does this mean? See Nutrition 101.

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