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Persephone's Lemonade
I just entered the following recipe into the Bigelow Teas iced tea contest. Winners receive either a gorgeous lead-crystal pitcher and goblet set or chests of Bigelow teas:
Persephone’s Lemonade*
5 Pomegranate Pizazz herbal teabags
5 I Love Lemon herbal teabags
1/4 cup lemon juice (reconstituted or fresh)
2 cups sugar
2 quarts boiling water
1 quart ice water
crushed ice
1 gallon container (plastic or glass)
sprigs of mint and slices of lemon for garnish
chilled glasses
Place Pomegranate Pizazz and I Love Lemon teabags into 1 gallon container. Bring 2 quarts of water to a boil and pour over teabags. Allow teabags to steep for 15-20 minutes. Remove teabags and add 2 cups of sugar and lemon juice, stirring vigorously until sugar dissolves. Tea will be highly concentrated. To dilute, top off gallon container with 1 quart of ice water and plenty of crushed ice. Stir until most of the ice is dissolved. You may adjust the amount of cold water, ice, sugar, and/or lemon juice to suit your tastes.
To serve, add crushed iced to chilled glasses, pour tea into glasses, and garnish with lemon slices and sprigs of fresh mint. You may wish to add the lemon slices and mint sprigs to your pitcher, too. This tea is as beautiful as it is refreshing, possessing a lip-smacking, sweet-tart flavor and a hue that varies from deep red to dark pink, depending on the length of time the tea is steeped and how much cold water is added.
*Named for the Greek goddess who is said to have eaten pomegranate seeds on her visit to the underworld.
