| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beverage |
8 |
Servings |
INGREDIENTS
| 8 |
c |
Boiling water |
| 12 |
ts |
Tea leaves |
| 24 |
|
Mint leaves; crushed |
| 1 |
ts |
Grated lemon rind |
| 1 |
c |
Sugar |
| 2 |
c |
Water |
| 1/2 |
ts |
Salt |
| 3/8 |
c |
Freshly squeezed lemon juice |
INSTRUCTIONS
Pour boiling water over tea leaves and add crushed mint leaves. Steep 3 to
5 minutes and strain the tea and chill. Prepare lemon ice by combining
lemon rind, sugar, water, salt, and lemon juice. Place over heat and stir
until the sugar is dissolved. Then boil for 5 minutes. Place in
refrigerator tray and freeze. When ready to serve, fill each iced tea glass
one-fourth full with the lemon ice or lemon sherbet. Add the tea. Serve
with sugar and garnish with mint. Yield: 8 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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