- 8 cups [2 L] spring water
- 12 bags individual decaffeinated tea
- 1 cup [250 mL] water
- 1 cup [200 g] sugar
- 1/2 cup [125 mL] orange juice
- 1 cup [250 mL] lemon juice
- Ice cubes, to taste
- Orange slices, to taste
- Lemon slices, to taste
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- Into a medium casserole, bring spring water to a boil
- Add tea bags; leave to infuse for 10 minutes.
- Remove tea bags; reserve tea.
- Into a small casserole, bring together water and sugar to a boil.
- Leave to simmer slowly for 3 to 5 minutes, to completely dissolve the sugar.
- Stir this sugar syrup, orange juice and lemon juice into reserved tea.
- Pour tea into a see-through jar or a punch bowl.
- Refrigerate until really cold, for many hours if needed, before serving.
- Add ice cubes and serve iced tea, decorated all over with orange and lemon slices.
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