iced tea syrup

In an attempt to come closer to a Zero Waste life, plastic bottles have been banned from home. Therefore we have been looking for alternatives on things to drink at home BEYOND tap water, or should I say: WITH tap water. One of our daily tasks at home is actually making sure that there is always infused water in the fridge. Infused water is always very refreshing but sometimes we just want to drink something colder and sweeter. One of these things is actually a good Iced Tea. It is always refreshing, and most importantly, always a good idea. It is also packed with variants. People tend to associate Iced Tea to a distinct taste, but there as many iced teas variations as there are cooks in this world. So let’s discover my iced tea syrup recipe shall we?

So you may be wondering why Iced Tea Syrup? Why not learning how to make a simple Iced Tea? Well, because this recipe has the incredible advantage of not having to stir “undissolving” sugar into a cold drink. Second, it allows you to keep in the fridge for several days, so you can have iced tea on Monday, and Tuesday, and Wednesday without starting the preparation all over again. Just one thing: when we say syrup it is not that sticky super sweet preparation. With this one, a good glass contains half syrup, half fresh water and a few ice cubes.

For this iced tea syrup recipe I have chosen a very simple recipe, with very basic ingredients. To keep it longer in the fridge I put them into big glass bottles (if you can sterilize them first it is even better, you will keep your iced tea longer). This recipe, if put in the fridge into clean bottles lasts 2 weeks without spoiling. Apart from the taste that is really good, you will be very proud to have this homemade syrup at home and go one little step further from processed food.

 

Print Recipe
Iced Tea Syrup. Homemade with Black Tea, Lemon & Mint. Yum
For this iced tea syrup recipe I have chosen a very simple recipe, with very basic ingredients. Black tea, lemon, mint and just a bit of sugar.
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 45 minutes
Servings
bottle
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 45 minutes
Servings
bottle
Ingredients
Instructions
  1. Start by heating up water (to know the water quantity you need, fill the glass bottle you have chosen with it and put it into the pan) and bring it to boil. When it boils turn the heat off.
  2. Continue by adding the tea into the water and let it infuse for 15 minutes. Quantity depends on each individual taste, on my side I put 2 tablespoons of tea (or 2 tea bags) for a big glass bottle.
  3. Wash the mint, chop it.
  4. When the tea is infused, take it out from the pan, add the juice and zest of one lemon and the sugar and cook it on low/medium heat for 15 minutes.
  5. Turn the heat off add the juice of the other lemon and the chopped mint and let it infuse for 30 minutes.
  6. Put the syrup into the bottle by filtering it, close it well and ready to serve. Let the bottle closed 24 hours before using it if you want to keep it for several days.
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