Lemon Iced Tea recipe
Sometimes, what I really want to drink is a can of refreshing lemon iced tea, but I'm not so interested in ingesting all the high fructose corn syrup that's used to make the beverage. I looked on the internet for a recipe that would approximate the mass market brand, but most of these recipes called for the use of Kool-Aid lemonade drink mix, which is not a staple in my pantry. I set off experimenting with combinations of various iced tea recipes until I came up with the lemon iced tea flavor that I felt was the perfect balance. The ingredients are simple, but the proportions are critical. For 2 quarts of water, we'll need 3/4 cup (150 g) sugar, 2 ounces (60 mL) lemon juice, and two bags of black tea. The lemon juice can be fresh, but I used bottled juice since I always have a bottle handy in my kitchen.
Bring two quarts of water to a rolling boil.
Drop the two tea bags into the water and remove from heat. Cover with a lid and allow steeping for at least 1 hour. Although, in general, black teas should not be steeped for this long because of the excessive release of bitter tannins, this did not seem to be an issue when brewing this much tea with only two bags. Using more bags with a shorter steep time generated a different flavor profile that did not blend as nicely with the lemon juice.
Once the tea has been sufficiently steeped, remove the tea bags and add the sugar and lemon juice. Stir until the sugar completely dissolves.
Pour tea into a pitcher and add ice cubes until the volume has returned to two quarts.
Refrigerate until completely chilled (at least four hours) before serving.}?>
Lemon Iced Tea (makes two quarts or 1.9 liters)
|bring to rolling boil||cover & remove from heat||steep one hour||mix||add ice until liquid returns to 1/2 gallon|