I've noticed allot of my freinds don't know how too make iced tea, or even lemonade. I'm sure lots of pepole here have already figured it out. But now that the keenest of us are already thinking ahead too the warmer seasons and all the picnics and outings we're going too have (OK, mabye that's just my social group, but still), I'd hate to think it hadn't occured too people:
Lemon iced tea:
Zest a lemon or two depending on how lemony you want it. Boil the kettle, and put the zest and two or three teabags in a teapot/jug of about a litres capacity. Pour in boiling water, and leave it for a few minutes. Juice the lemon(s) into the mixture, and add sugar (about a quater to a third of a cup), stir to disolve. Leave until completley cool (or until you need space on the worksurface whichever comes first) and then pour through a sieve into a jug. It only keeps refrigerated for about a day aparently, but it only lasts about an hour in our house before it's drunk by a strange swamp creature who my parents insist is their son.
Juice 4 lemons into a litre jug, top up with water, add 1/3 of a cup of sugar. I have no knowlage of the shelf life. The creatures has a vendeta againsts his own teath and has been known to drink it before it reaches the fridge.
Obviously both are only aproximate quantities, everyone makes theirs to their own, or their creature's, preferences.
I would also like to point out that while homemade and aditive free may make them taste better, it doesn't stop them being considerably worse for you than most versions you can buy in both callories and tooth decay. And please don't put the lemonade in a metal thermos flask, if you want it to stay cold just wrap an ice pack around it.
|Sesame salad dressing||Supertaster||9||1 year 43 weeks ago|
|Authentic paella?||maki||10||1 year 44 weeks ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||1 year 47 weeks ago|
|Shiso - uses for this herb||Loretta||0||1 year 49 weeks ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||1 year 49 weeks ago|