This refreshingly sweet cooler is a Southern classic. Whip up a batch to serve at your next party or picnic or make a single glass to sip slowly on a hot, sticky day.
—NATALIE BREMSON PLANTATION, FL
PREP: 30 MIN. + COOLING • MAKES: 20 SERVINGS (5 CUPS CONCENTRATE)
2 medium lemons
4 cups sugar
4 cups water
1 1/2 cups English breakfast tea leaves or 20 black tea bags
1/3 cup lemon juice
EACH SERVING
1 cup cold water
Ice cubes
Citrus slices, optional
Mint sprigs, optional
1. Remove peels from lemons; set fruit aside for garnish or save for another use.
2. In a large saucepan, combine sugar and water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3-5 minutes or until sugar is dissolved, stirring occasionally. Remove from the heat; add tea leaves and lemon peels. Cover and steep for 15 minutes. Strain tea, discarding tea leaves and lemon peels; stir in lemon juice. Cool to room temperature.
3. Transfer to a container with a tight-fitting lid. Store in the refrigerator for up to 2 weeks.
TO PREPARE TEA In a tall glass, combine water with 1/4 cup concentrate; add ice. Add citrus slices and mint sprigs if desired.