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From: recipelink.com

Subject: Iced Tea Syrup (5)
From: Keri Cathey
Newsgroups: rec.food.recipes
Date: 2000/01/31

ICED TEA SYRUP

7 1/2 cup water
10 heaping tbsp., or 1 cup tea
4 cup sugar

Bring water to boil, remove from heat, add tea. Let stand 10 minutes. Strain into sugar.

To serve: 5 tablespoons syrup for large tea glass, pour over ice cubes and fill glass with water.

ICE TEA SYRUP

2 qts. water
1 1/2 cup loose tea

Boil 2 quarts of water. Steep 1 1/2 cups loose tea for 15 minutes. Strain tea into two one quart containers 3/4 full of sugar. Store in refrigerator.

Use 1 inch to 1 1/2 inches in glass, add water and ice to fill glass. Add lemon if desired.

ICED TEA SYRUP

2 qts. water
22 tea bags
4 cup sugar

Bring water to a boil, add tea bags. Cover and step 15 minutes. Put sugar in a pan, strain tea into sugar. Stir well and cool. Keep in covered jars in refrigerator.

Use 1 part syrup to 4 or 5 parts water. This recipe has been used for years, and beats complicated work of making tea.

ICED TEA SYRUP
Makes 2 quarts syrup

7 cup boiling water
1 cup loose tea leaves
5 to 6 cup sugar

Pour boiling water over loose tea; leave 10 minutes. Then strain and add sugar. Mix well.

To use, add 1 cup of syrup to 7 cups water. Store syrup in refrigerator.

ICE TEA SYRUP
Makes 2 quarts of syrup.

28 tea bags
7 cups of boiling water
3 cups sugar

Add 28 tea bags to 7 cups of boiling water. Steep for 15 minutes. Remove tea bags and add sugar. Bring to a boil to melt sugar. Remove from heat and cool. Store in refrigerator in a closed jar.

When ready to make tea, mix 1 cup syrup to 2 quarts of water. Add lemon to taste. You can also add orange juice.