Friday, March 16, 2007

Iced Tea

6 regular tea bags
2 cups boiling water
13 cups cold water
1 cup sugar
1/2 cup Splenda artificial sweetener
1/4 cup lemon juice (optional)

Place tea bags in a 4 litre/ 1 gallon ice cream pail or glass jar, and cover with boiling water. Let tea steep for 5 - 10 minutes.

Fill container with cold water, and add sugar/ sweetener and lemon juice if desired.

Serve chilled.

PEACH or RASPBERRY ICED TEA: instead of lemon juice, add a can of frozen peach or raspberry concentrate juice, thawed.

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