Recipe: Beverage - Lemon Iced Tea (Lana Polansky)
Editor's Note: As a bonus follow-up to the Pancakes post from a couple days ago, we have another recipe from this week's guest contributor, Lana Polansky. I just made this yesterday and dang if it isn't the perfect iced tea recipe, just in time for the summer heat. Worth making a batch of this each Sunday evening so you have iced tea waiting for you all through the week...
Here’s an easy but tasty recipe for iced tea that’s great for summer. It’s sweet and refreshing and quite a bit more nutritious than what you usually buy in a can. It’s also pretty inexpensive to make, too, especially if you just stick to using tea, water, lemon and sweetener.
- 2-3 bags of your favourite tea (I usually use green but it’s up to you)
- 3-4 cups of water
- 1 fresh lemon
- Honey or syrup to taste
- Fresh mint to taste (optional)
- A handful of raspberries (optional)
- About 1 cups of ice
Prep time: At least an hour including chill time. Active prep is about 15 minutes.
Cut half of the lemon into slices, removing seeds if necessary.
Crush the mint—you can do this with a pestle or a mallet, or even the back of a spoon.
Line the bottom of a pitcher with the ice, about a fourth of the way full, and add the lemon slices, crushed mint and raspberries. You can also add frozen fruit/berries, slices of pink grapefruit or watermelon or even slices of cucumber if you prefer.
Stick that in the freezer. Boil your water and add the tea and allow to steep, more or less to taste.The longer you keep them in, the stronger the tea will taste.
While the water is hot, add your sweetener and squeeze the juice out of the uncut half of the lemon. I usually go with a couple of tablespoons of honey, and I prefer the buckwheat variety for its rich taste—but whatever you prefer and/or have on hand will work.
Granulated sugar will work too but I don’t find it tastes as good or mixes as well as liquid sweeteners.
When the water is about room temperature, remove your pitcher from the freezer and pour in your water.
Mix everything with a wooden spoon. If you don’t plan on drinking it all right then and you don’t want it to dilute, skip the ice but follow the rest of the steps. You can then just stick the pitcher in the fridge and wait for it to chill that way. If you do this, consider making it a few hours ahead so it has plenty of time to chill. Makes 24-32 ounces, or about a 1L of iced tea.