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Lemon Iced Tea. The perfect afternoon drink, a great balance of tea, sugar and lemon. A refreshing and delicious classic. Perfect for drinks in the garden.
Claire | Sprinkles and Sprouts
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(the ones with strings on are best)
pinch of baking soda
(small teeny tiny pinch)
Pour the sugar and water into a small saucepan.
Use a small knife to carefully remove the rind from the lemons. You want to get just the peel and leave behind as much of the white pith as possible.
Add this to the sugar mixture.
Slowly bring the mixture to the boil, swirling the pan rather than stirring.
Simmer the mixture for about 5 minutes until all of the sugar has dissolved
Remove the syrup from the heat, pour into a small jug and allow to cool.
Once the syrup has cooled it will keep in the fridge for at least a week.
Take the teabags and twist the strings together so you can manoeuvre them easily.
Place the teabags into a large jug or bowl, with the string and tabs over the edge.
Pour over your water and swirl the teabags around once to start the steeping process.
Leave the teabags to steep for 5 minutes then remove them. (Remember not to squeeze them)
Add the pinch of baking soda and then start the cooling process by adding the cold water.
Allow the tea to cool and then refrigerate until needed.
To serve, pour the sugar syrup and iced tea into a large jug and stir gently.
Fill your glasses with ice and serve the tea super chilled with some lemon slices.
Tried this recipe?
Recipe from Claire at Sprinkles and Sprouts xx