FINALLY!  The sun is actually out and its beginning to feel warm!  So before it disappears again, taking our sorry excuse for a summer with it, time to get some appropriate beverages chilling in the fridge, like this easy peasy lemon squeezy homemade sweet iced tea.  The secret ingredient is bicarb, a pinch of which stops the final brew from going cloudy.  But you really can’t go wrong with a glass of this (or a jar, which seems to be very popular right now for putting most anything in!) over ice on a hot Summer’s day.  Honest 🙂

For a nation that loves tea, and by love I mean use as a crutch for most any type of social or emotional situation, we really haven’t taken to it at all as a cold drink.  I’m guessing the weather has a lot to do with that…  But growing up in Hong Kong this stuff was hugely popular, usually made up from a Liptons’ powder mix which I’ve recently discovered on sale at one of Edinburgh’s Chinese supermarkets in the most addictive mango flavour *glee*  It wasn’t until Hubby moved in that I actually had it from scratch, being American he was near as dammit weaned on the stuff – they even sell it in McDonald’s stateside!

So now, as soon as there’s any hint of warmth in the air I can pretty much be guaranteed to find a “vat” of this taking up most of the top shelf in the fridge!  Not that I’m complaining when it’s delicious and thirst quenching

Sweet Iced Lemon Tea
Poured over ice, this is the perfect thirst quencher on a hot Summer's day.
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Stuff you’ll need…
  1. 5 Ceylon Orange Pekoe teabags (Twinings do a lovely one)
  2. 1 lemon, sliced and seeded
  3. 3/4 – 1 cup of sugar or sweetner (Splenda works really well)
  4. 1/8 tsp of bicarbonate soda
  1. Pop the teabags into 1 pint of freshly boiled water. Cover and steep for an hour.
  2. In the meantime, drop the lemon slices into 2 pints of cold water and pop in fridge to keep cool. Ideally, use a large pitcher that will hold the additional pint of tea when it’s ready.
  3. When the tea is ready, remove the teabags before adding the sugar and bicarb, and whisk well.
  4. Mix the sugared tea into the cold lemon water.
  5. Keep it in the fridge and tuck in whenever the thirst takes your fancy, ideally over ice and with a slice.