8 tablespoons lemon juice
(Fresh squeezed is always best)
8 tablespoons sugar
(We like using Demerara Sugar. It is a less refined sugar with a subtle caramel toffee like note. It is less sweet and gives a more complex flavor to the tea than processed white sugar.)
1 quart cold brewed Wang & Dickerson Oolong Tea
(No need to even heat the water, just float the tea leaves in water overnight in the refrigerator. Our Effortless Cold Brewed Tea Recipe is here.)
1. Make The Fresh No-Cook Lemon Syrup:
Stir equal parts of lemon juice and sugar together thoroughly. Wait 15 minutes and stir it from time to time or store in the refrigerator overnight while the oolong tea is brewing.
2. Mix Tea With The Lemon Syrup:
Pour the lemon syrup and the cold-brewed oolong tea into a pitcher. Stir well and add ice.
3. Finishing Touch:
We always like to add a sprig of rosemary or some raspberries frozen in tea ice cubes for a refreshing and colorful iced tea.