LEMONADE
2 cups fresh lemon juice
1 to 2 cups sugar
combine lemon juice and sugar in a quart jar. chill to make syrup, pour one fourth cup lemon syrup into each 12 ounce glass, fill with ice and water
YIELD: 9 -12oz glasses
ICED TEA
quarts freshly drawn cold water
15 tea bags
bring one quart water to full rolling boil in sauce pan. Remove from heat, add tea. Brew 3 to 5 minutes. stir. Strain tea into pitcher containing remaining one quart cold water. *DO NOT REFRIGERATE!
Tea kept at room temperature will remain clear and flavorful for 3 to 8 hours. To serve. Put 2 to 3 ice cubes in a tall glass. fill with tea; add sugar and lemnon to taste.
YIELDS 8 servings
*refrigeration does not harm flavor or quality but it may cause tea to become cloudy. to restore crystal clear amber color add a little boiling water
3 comments:
For such old tried drinks, these are the most sophisticated recipes one can dream for. Not that I expected less from your blog :-)
Only one doubt. From 1 to 2 cups of sugar for the lemonade, what would be your personal preference?
Hmmm, good observation,my friend. Remember you are making a syrup that will be diluted. Personally I would experiment, try 1 cup for your first batch and if not sweet enough increase the sugar by 1/4 cup until you get it right!
hi jan, how are you. i learn a lot of great recipes here. thanks for sharing the tips on tea, they are very useful cos i drink tea daily.
have a nice day
Post a Comment