Celebrate the weekend with a refreshing lemon iced tea made with freshly squeezed lemon juice and a simple syrup.
Warm summer days call for iced tea…and lots of it. This classic sweet and sour drink recipe is easy to prepare, and can be adjusted according to your preferences. For a more adult beverage, you could spike the iced tea with moscato wine, or complimentary liquors, such as: Grey Goose Le Citron Vodka, Triple Sec, or Bacardi Limon Rum.
What’s your favorite summer drink? Share your thoughts with me in the Comments section below.
Here’s the Lemon Iced Tea recipe. Enjoy the sun!
- 2 cups simple syrup (see recipe in Notes section below)
- 4 cups boiling hot water
- 6 black tea bags
- ¾ cups freshly squeezed lemon juice (from 2 large lemons), strained to remove pulp
- 3 cups cold water
- Ice cubes
- 1 lemon, thinly sliced
- Mint leaves
- Steep 6 tea bags in 4 cups of hot water for 5 minutes. Discard tea bags.
- Stir simple syrup, lemon juice, cold water, and hot tea together in a glass jar.
- Pour tea mixture into ice-filled glasses.
- Garnish with lemon slices and mint leaves, if desired.
- For a SPARKLING lemon iced tea: Substitute 2 cups of cold water with 2 cups of cold lemon-lime soda, or San Pellegrino sparkling water.
- For a BOOZY lemon iced tea: After step 3, stir 1 ounce of a complimentary liquor into each glass, such as Grey Goose Le Citron, Triple Sec, or Bacardi Limon.
- For a SLIGHTLY BOOZY lemon iced tea: Substitute 2 cups of cold water with 3 cups of sparkling moscato wine.
- To DECREASE THE SWEETNESS of the iced tea, stir in an additional cup of cold water during Step 2.
Bring 2 cups of granulated white sugar and 1 cup of water to a boil in a medium saucepan, whisking constantly until sugar has dissolved. Remove from the heat, and cool to room temperature. Bottle and keep refrigerated until ready to use. The syrup will thicken overnight.
Recipe, photo, and post by Maria Perugini of MariaTiramisu.com.
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