LEBANESE TEA
A light and refreshing version of iced tea that is served at all the local Greek and Lebanese restaurants. I was quite surprised to discover that this recipe actually originated in the New Orleans / Baton Rouge area. The pine nuts don't add anything to the flavor of the drink, so I usually leave them off. I buy my rose water from a local middle eastern grocery store - you can also find it at world market and whole foods, or online. You can adjust the amounts of sugar, rose water, and lemon juice to suit your tastes.
Provided by Random Rachel
Categories Beverages
Time 10m
Yield 1 gallon, 12 serving(s)
Number Of Ingredients 6
Steps:
- Bring 2 quarts of water to a boil. Place tea bags in a gallon sized pitcher, and pour the boiling water over. Steep for 5-7 minutes.
- Remove tea bags, and stir in the sugar, lemon juice, and rose water. Stir until sugar is thoroughly dissolved.
- Top with water until you have 1 gallon of tea. Chill, and serve over ice, with a few pine nuts sprinkled in each glass if desired. I usually leave off the nuts since they don't add to the flavor.
Nutrition Facts : Calories 49.9, Sodium 9.7, Carbohydrate 13, Sugar 12.7
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