Ingredients
2 medium lemons4 cups sugar4 cups water1-1/2 cups English breakfast tea leaves or 20 black tea bagsEACH SERVING:1 cup cold waterIce cubes
Preparation
Using a vegetable peeler or sharp paring knife, peel the lemon lengthwise into strips, peeling only the zest; reserve. Squeeze fruit, reserving 1/3 cup; save remaining juice for another use.
In a large saucepan, combine sugar and water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until sugar is dissolved, 3-5 minutes, stirring occasionally. Remove from the heat; add tea leaves and lemon zest strips. Cover and steep for 15 minutes. Strain tea, discarding tea leaves and lemon zest; stir in lemon juice. Cool to room temperature.
Transfer to a container with a tight-fitting lid. Store in the refrigerator for up to 2 weeks.
To prepare tea: In a tall glass, combine 1 cup cold water with 1/4 cup concentrate; add ice.
