Exact quantities, then the method.
There is a reason iced lemon tea turns up in every cafe the moment the sun comes out: it is sharp, lightly sweet and endlessly drinkable. The bit most people skip is stirring the honey in while the tea is still warm, and it matters, because honey will not dissolve properly in a cold glass. Brew it strong, sweeten it, cool it down, and you end up with the real thing rather than the watery version that comes out of a carton.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Lemon Tea with Honey recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-lemon-tea-with-honey/
You'll need
- 2 tea bags of Lipton Black Tea with Spanish Lemons
- 200ml freshly drawn water at 100C, just off the boil
- 200ml cold still water
- 2 thin fresh lemon wheels
- 1/2 teaspoon of clear honey
- 1 fresh mint sprig
- 1 tall 450ml glass, chilled in the freezer for ten minutes
- Enough cubed ice (about 250g)
- 1 small jug for steeping, 1 saucer for covering
Method
- Steep the 2 tea bags in 200ml just-boiled water for four minutes with a saucer over the top, then lift the bags out.
- While the tea is still warm, stir in the honey until it has completely dissolved.
- Cool the brew right down, standing the jug in cold water or putting it in the fridge.
- Fill a tall glass with ice and pour the cooled tea over.
- Lengthen it with the cold water, sliding it in down the back of a spoon.
- Drop in the lemon wheels, then clap the mint between your hands to release the scent and add it.
- Tip: taste before serving and stir in a touch more honey if your lemons are especially sharp.
The tea it is made with, and what to make next.
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Brewed with: Lipton Black Tea with Spanish Lemons, 20 Tea Bags 34g
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