There is nothing more refreshing than a cold glass of iced tea. And even though we are in the dead of winter, and it would make more sense to be enjoying a warm cup of tea, here in California, our weather is still in the 70s. So iced tea is definitely in order. Rough life, I know.
As I have mentioned before, I am a sucker for tea. But as a breastfeeding mom who is doing her best to stay away from caffeine, it can be hard to find a fix for my cravings. So the best thing to do is to take matters into your own hands, and brew your own!
2 large lemons
1 1/4 cup pure cane sugar
1 cup fresh mint leaves
6 decaf black tea bags
1/2 cup fresh lemon juice
1. Using a vegetable peeler, remove bright yellow peel from lemons. Combine lemon peel and sugar in a small 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 still 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.
Recipe slightly adapted from Real Simple
I was inspired to make this recipe after I had some leftover mint from my dinner the other night. Having made this before, I was excited to put the mint to good use. The mint is such an unexpected hint of flavor. It takes this otherwise ordinary tea recipe and puts it over the top. I chose to use only 1 cup of mint leaves because that is what I had on hand. But if you are looking for a stronger mint flavor feel free to add more.
Whether it’s lunch time, teatime or dinner time, this Lemon Iced Tea is sure to be a big hit!