Rabu, 15 Mei 2019
Ahhh spring is truely here… i was even able to bust out my turn flops over this beyond weekend To me, hotter weather approach making plenty of candy tea. It’s my dependancy. significantly. i'm able to’t get sufficient of it. i like to feature different flavors to my tea, and this one is certainly one of my favorite flavor mixtures… lemon and rosemary candy iced tea!
What you’ll be doing is creating a easy syrup (using same elements of sugar and water) after which infusing the syrup with lemon peel and rosemary sprigs. i love to apply a easy syrup when making sweet iced tea, as it guarantees that there aren’t any undissolved sugar debris floating around… I don’t need to take a sip and be drinking gritty tea (gross man!).
begin via reducing off a few sections of the lemon peel. I’m positive you’re all now not as accident prone as i am inside the kitchen (due to the fact in reality, I’m horrible!), but just in case, be careful right here you guys! Now upload 1 half of cups of water to a small saucepan, and pour in 1 half cups of sugar. Stir to combine and bring to a boil. add in your lemon peel and rosemary sprigs and maintain to boil for a couple of minutes, till the sugar dissolves and the liquid is apparent. cautiously pour the syrup into a field to chill barely.
INGREDIENTS
- 1 1/2 cups sugar
- 1 1/2 cups water
- Peel of one lemon
- 2 sprigs fresh rosemary
- 1 gallon size iced tea bag or 5-6 regular size tea bags
- 6 cups boiling water
- 2-3 cups cold water
- lemon wedges and fresh rosemary sprigs to garnish
INSTRUCTIONS
- Use a paring knife to slice the peel off a lemon, set aside with fresh rosemary sprigs.
- Add 1 1/2 cups of sugar and water to a small saucepan and bring to a boil. Add in lemon peel and rosemary sprigs and continue boiling for a few minutes, until mixture is clear.
- Pour syrup mixture into a container to cool slightly.
- Place tea bag in the bottom of a large pitcher and pour boiling water over the top. Let tea steep for 5 minutes, then remove tea bag (remember, don't squeeze!).
- Pour in cooled syrup mixture (through a strainer to catch the lemon peel and rosemary), add cold water and stir to combine thoroughly.
- Place pitcher in refrigerator to cool.
- Serve cold, over ice, and garnished with a sprig of rosemary and lemon wedge, if desired.