Beverage Recipe
Unlimited Refills - Lemonade, Iced Tea- Regular or Raspberry
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Ingredients
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Classic Lemonade
Iced Tea — Regular
Iced Tea — Raspberry
Method
Classic Lemonade
- 1
Make simple syrup
Combine 1 cup granulated sugar and 1 cup cold water in a small saucepan. Heat over medium, stirring, until the sugar dissolves and the mixture is clear. Remove from heat and let cool to room temperature (about 10–15 minutes).
- 2
Combine and chill
In a large pitcher, combine 2 cups fresh lemon juice and the cooled simple syrup. Add 6 cups cold water and stir well. Taste and adjust: if too sweet, add more lemon juice; if too tart, add a little more simple syrup or water.
- 3
Iced Tea — Regular
- 4
Brew tea concentrate
Place 8 black tea bags in a heatproof pitcher. Pour 8 cups boiling water over the tea bags. Steep 5–7 minutes for a robust brew (longer for stronger tea). Remove and discard tea bags, pressing gently to extract flavor.
- 5
Sweeten (optional)
While the tea is still warm, stir in up to 1 cup granulated sugar if making sweet tea. Adjust sugar to taste; dissolve completely.
- 6
Dilute and chill
Add 6 cups cold water to the brewed tea, stir, and refrigerate until cold (at least 1 hour) or pour over a dispenser filled with ice to cool quickly.
- 7
Serve
Serve over ice with lemon wedges if desired. For unlimited refills, keep the brewed tea chilled in a large dispenser and replenish ice frequently.
Iced Tea — Raspberry
- 8
Make raspberry syrup
In a small saucepan combine 2 cups raspberries and 3 tablespoons granulated sugar with 1/2 cup water. Bring to a gentle simmer, mashing the raspberries to release juices. Simmer 5 minutes until syrupy, then strain through a fine mesh sieve into a bowl, pressing solids to extract liquid. Discard solids and let syrup cool.
- 9
Brew tea
Place 6 black tea bags in a heatproof pitcher and pour 6 cups boiling water over them. Steep 5–7 minutes for a full flavor. Remove tea bags, pressing gently, then allow the tea to cool slightly.
- 10
Combine and chill
Stir the cooled raspberry syrup into the brewed tea, then add 6 cups cold water and taste. Add more syrup for stronger raspberry flavor or a little sugar if additional sweetness is needed. Refrigerate until cold or serve over ice.
- 11
Serve
Serve raspberry iced tea over ice and garnish with fresh raspberries or mint sprigs. Keep in a chilled dispenser for unlimited refills; make extra raspberry syrup on hand to refresh flavor as needed.