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Lemon Iced Tea

Maura McEvoy
Serves 8 Hands-On Time: 15m Total Time: 1hr 00m

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.
By Susan Quick,  June 2000
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Quick Tip

Pat washed fruits and veggies dry before bagging them for storage. Damp items spoil quickly.

Nutritional Information

  • Per Serving
  • Calories 127Calories From Fat 0
  • Calcium  1mg
  • Carbohydrate  33g
  • Cholesterol  0mg
  • Fat  0g
  • Fiber  0g
  • Iron  0mg
  • Protein  0mg
  • Sat Fat  0g
  • Sodium  5mg
What does this mean? See Nutrition 101.

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