“ICED SUNSHINE TEA”
“Food for Thought” – by Colour Library Books
4 oz. granulated sugar
½ pint of water
Rind of 1 lemon, pith removed
3 tbsps. Earl Grey tea leaves
2 pints cold water
Combine the sugar and water in a heavy-based saucepan and stir to mix. Add the lemon rind and bring slowly to the boil, swirling the pan occasionally to help dissolve the sugar.
Simmer until the sugar dissolves completely. Remove the lemon rind and allow to cool. Store in the refrigerator.
To make the tea, combine the tea leaves and water in a glass jar. Cover and set out in the sun for at least 5 hours. Alternatively, place in the refrigerator overnight.