MINTY LEMON ICED TEA

FOR THE MINT SYRUP:
1 cup sugar
1 cup water
1 cup mint leaves, plus 8 sprigs (plus 8 additional sprigs for garnish)
FOR THE ICED TEA:
8 cups cold water
8 Irish breakfast tea bags
FOR SERVING:
1/4 cup plus 1 tablespoon fresh lemon juice
ice cubes
1 lemon, thinly sliced, for garnish

TO PREPARE THE MINT SYRUP:
In a small saucepan, bring the sugar, 1 cup water and 8 mint sprigs to a boil. Simmer over moderate heat until the sugar dissolves. Remove from the heat and let cool slightly, about 10 minutes. Strain the mint syrup into a blender and puree with the 1 cup of mint leaves. The syrup can be made ahead and refrigerated up to 3 weeks.

TO PREPARE THE TEA:
In a large saucepan, bring the 8 cups cold water to a boil. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the tea bags and let the tea cool to room temperature.

Transfer to a bowl and refrigerate until chilled. about 3 hours. The iced tea can be refrigerated in a covered pitcher for up to 2 days.

TO SERVE:
Pour the tea into a pitcher, add the lemon juice and stir in 3/4 cup of the mint syrup, or more to taste; refrigerate the remaining syrup for later use. Serve in tall glasses over ice. Garnish each drink with a mint sprig and a lemon slice.

Adapted from source: Food and Wine 2006: An Entire Year of Recipes