From a Junior League cookbook, somewhere in the south. This refreshing iced tea recipe is lovely served in a glass pitcher or punch bowl, with thin lemon slices and sprigs of mint.
The recipe may be easily doubled for a larger gathering.
Ingredients:
8 cups water, divided
4 family sized black tea bags or 8 regular tea bags
¾ cup sugar, reduced from the original 1 to 1½ cups
1/4 cup fresh lemon juice
1 teaspoon almond extract
1 teaspoon vanilla extract
Lemon slices and mint sprigs for garnish (optional)
Directions:
Bring 4 cups water to a boil. Remove from heat, add tea bags and steep for 5 minutes. Remove the bags, without squeezing to hard, to avoid bitterness.
While the tea is still warm, stir in the sugar until dissolved. Add the remaining cups of cold water, lemon juice, almond extract and vanilla extract. Stir well.
Chill and serve over ice garnished with mint and lemon slices, if desired.
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