Author Notes: When I was a kid iced tea came in one variety only--Lipton. I came to understand that the outside temperature was directly related to my consumption of said Lipton, extra ice please. But these days, at my advanced age of 31, I will admit that I can't handle the caffeine in a gallon of iced tea, so I came up with something herbal that still looks like my beloved Lipton with some added flavor for kicks. —emadethis
Serves: 4-12 depending on the heat outside
liters spring or filtered water
cup loose rooibos leaves
piece of ginger, about 1" long
handful of candied orange peel or the peel of 1/2 orange
- Pour the water into a large pot and bring it up to a boil.
- Peel the zest off of the lemon in large strips with a vegetable peeler.
- Slice the lemon into rounds and set aside.
- Peel and slice the ginger into thin wafers
- Toss lemon peel, orange peel and ginger into the pot as the water is coming up to a boil.
- Add the rooibos and steep everything for about 30 minutes.
- Strain everything through a fine mesh strainer into a large bowl and let cool before you package it back in a bottle and really let cool in the refrigerator. As you're straining it, you might want to pack a couple of coffee filters in the bottom of the strainer as rooibos is a tiny leaf and tends to leak through even the finest mesh.
- Strain the chilled tea into a pretty jar and float the lemon slices in it. Serve it with extra ice and try not to be too depressed that it's 100 degrees outside.