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This Meyer Lemon Sweet Tea is a tangy, sweet, and refreshing drink that would make any lover Arnold Palmers smile.
Meyer lemons are the love child of oranges and lemons. Sweet, mild tartness and tons of flavor. Meyer lemons have a small season in January, so when there available spend that extra nickel to get them. When there out of season just use lemons.
Meyer Lemon Sweet Tea Cooking tips:
Use organic cane sugar, it’s sweeter and less refined. Buy lemons that are firm but soft enough to squeeze. If you need to soften a lemon, pop it in the microwave for 5 seconds. Make a sugar rim, take a slice of lemon and rub around the rim of the glass, the roll glass in sugar.
Can you make ahead?
Fridge: Absolutely, I make a pitcher in the fridge and I add ice, right before serving.
Regular lemons work as a great substitute for meyer lemons.
what to serve with Meyer Lemon sweet tea
- Millet Grits with Rosemary Garlic Mushrooms
- Insta-pot New Orleans Red Beans & Rice
- Lemon Pepper Glazed Salmon
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Meyer Lemon Sweet Tea
- 4 quart pot
- gallon pitcher
- Dry Measuring Cup
- Chef knife
- Cutting board
- 4 ice tea bags
- 1 gallon water
- 4 cups sugar
- 2 trays of ice cubes
- Juice of 6 Meyer lemons
- 1 Meyer lemon sliced thin
- 6 sprigs mint
- Turn the heat on medium in a medium pot add the 4 bags of ice tea, ½ gallon of water and sugar bring to a simmer and turn off once sugar dissolves about 18 minutes, allow the tea bags too steep for 5 minutes.
- In a gallon pitcher, add remaining water, ice and lemon juice, stir once or twice, then slowly pour in warm sweet tea, stir to combine. Serve in individual tall glasses filled with ice, garnish with lemon slices and mint.
- Use organic cane sugar, it’s sweeter and less refined.
- Buy lemons that are firm but soft enough to squeeze.
- If you need to soften a lemon, pop it in the microwave for 5 seconds.
- Make a sugar rim, take a slice of lemon and rub around the rim of the glass, the roll glass in sugar.