Rose Mary Mogan


My only regret with this recipe is that I only made one recipe instead of doubling or tripling the recipe. This recipe is so cool & refreshing & very tasty, especially when it is very hot outside. This recipe came from a book titled HOMTOWN RECIPES FOR THE HOLIDAYS. But with this recipe there is no need to wait for a holiday, it is great year round.

It does require a bit more effort than your regular pitcher of tea, but it is worth every bit of your efforts. I will certainly be doubling or perhaps even tripling this recipe next time. The glass that you see is all that was left. We Loved it

★★★★☆ 1 vote
Makes about 8 gasses or more depending on portions used per glass
10 Min
25 Min
Stove Top


green tea bags
4 large
1 1/2 c
granulated sugar
1 tsp
vanilla extact or vanilla bean paste
1/2 tsp
almond extact
dash of salt


1Pour 2 cups boiling water over tea bags in a glass container. Steep for20 minutes.
2Squeeze juice from lemons, reserving the juice and the rinds.
3Bring 2 cups of water to a boil in a medium size sauce pan. Add in the sugar and lemon rinds, stir until sugar dissolves.
4Place over medium high heat and simmer until mixture becomes slightly thickened, about 15 to 20 minutes , might take longer depending on how high the heat is. Then remove from heat and discard lemon rinds. Allow to cool.
5Squeeze the tea bags and remove from glass container. Combine the LEMON SUGAR SYRUP & TEA IN A LARGE BOWL AND STRAIN. I CHOSE NOT TO STRAIN MINE.
6Now strain the RESERVED LEMON JUICE, I CHOSE NOT TO STRAIN, BUT REMOVED THE SEEDS, and kept the pulp. Now add the tea mixture, along with the vanilla and almond extract & salt. Mix well and refrigerate.
7To serve, Pour 1/3 to 1/2 cup of mixture over ice in a glass, and top with 1/2 cup of water. Stir, Garnish glass with a lemon slice or wedge and mint leaf if desired.

About this Recipe

Main Ingredient: Coffee/Tea/Beverage
Regional Style: American