Serves 8 to 10
Ingredients
8 large Lipton or organic tea bags
10 lemons
2 cups of natural cane turbinado sugar
3 gallons of spring water or drinking water
Directions
1. In a large
cooking pot bring 1 gallon and a half of spring water or drinking water to a
boil, reduce heat to minimum.
2. Slowly stir in
2 cups of natural cane turbinado sugar-stir slowly for three minutes. Remove
from burner, do not remove tea bags, cover and let stand for 1 hour.
3. Remove tea
bags from pot, stir pot vigorously for 1 minute, pour beverage into 1 gallon
plastic or glass container-refrigerate for 2 hours. Pour the remaining ½ gallon
tea into another container (this will be used as the first half and half
mixture).
4. Slice lemons
into halves; squeeze lemon juice into saved ½ gallon tea container. Shake
vigorously, refrigerate for 2 hours.
5. Remove
beverage containers from refrigerator, mix appropriate 1 ½ sweetened tea to 1 ½
of unsweetened in a 16oz glass garnished with a wedge of lemon. Repeat same
steps for guest, family and friends, unused beverage may be mixed together and
saved for three to five days. You can also semi freeze the beverage to make a
delightful frozen slushy topped with a piece if orange, raspberry or any fruit
of your desire.
