Cooking Classics: Lemon-Mint Iced Tea

How To Make Iced Tea By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick. Spring Entertaining. Easter. Cooking & Baking Tutorials Pastry Chef Digital Culinary Photo Journalist Editorial Director TV Cooking Personality Writer Food Stylist Southern Parties & Entertaining Ideas Game Day Tailgating Spring Garden PartyCooking Classics

The Technique

Lemon-Mint Iced Tea 

Sweetened iced tea is the perfect beverage to serve for any occasion in the South & it’s crucial you learn how to prepare in from scratch. The most classic method is to bring water to a rolling boil, remove it from the heat, then add the tea bags & allow it to steep. Once they have been removed, a good portion of sugar is added while warm so as to dissolve quickly. However, there may be occasions where unsweetened & sweetened iced tea is needed & that’s where simple syrup steps in. A one to one ratio of sugar to water is heated to produce an essential nectar fit for many things & it can be flavored a number of ways to infuse additional taste notes. Lemon-Mint Simple Syrup is an effortless combination that can be used in cocktails & to brush over sponge cake layers but it’s particularly good when offered on the table as a sweetener for a perfect glass of iced tea. 

Cooking Classics. Lemon-Mint Iced Tea By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & entertaining Brand Cooking & Baking Tutorials Pastry Chef TV Cooking Personality Editorial Director Digital Culinary Photo Journalist Game Day Tailgating Modern Southern Socials Party Solutions Cooking Lessons Writer Food Stylist

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickLemon-Mint Iced Tea
makes about 8 cups

Lemon-Mint Simple Syrup
4 cups water
3 family-size tea bags
4 cups ice
2 cups cold water
Garnishes: Lemon slices & fresh mint sprigs

Prepare the Lemon-Mint Simple Syrup as directed. Bring the water to a boil in a 3-quart saucepan over High heat. Remove from the heat & add 3 the tea bags. Steep 8 minutes. Remove the tea bags. Stir in the ice. Pour the concentrated tea mixture into a 1-gallon pitcher & stir in 2 cups of cold water. Transfer to a pretty glass pitcher. Serve the tea the over ice with the Lemon-Mint Simple Syrup. Garnish, if desired. 
 Lemon-Mint Simple Syrup By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials TV Cooking Personality Pastry Chef Writer Editorial Director Digital Culinary Photo Journalist Game Day Tailgating Modern Southern Socials Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickLemon-Mint Simple Syrup
makes about 1 cup

1 cup sugar
1 cup water 
1/3 cup packed fresh mint leaves, bruised
The rind from a lemon
1 Tbsp fresh lemon juice

Bring the water & the sugar to a boil of Medium-High heat, stirring occasionally. Cook the mixture until the sugar dissolves. Remove from the heat & add the mint & the lemon rind. Let stand 10 minutes. Pour the mixture through a fine wire mesh sieve & discard the solids. Stir in the lemon juice. Chill 1 hour.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Juice Fresh Lemons

Lemons can be used in both sweet & savory foods pairing well with just about anything making them extremely versatile. When choosing them from produce bins, select fruit with a bright, uniform color. Pick them up & gently press them in your hand. They should feel firm with a slight give to them. If the zest is desired, take care of that task first by running the outer portion over a microplane grater, then slice the lemons in half for juicing. Extracting it from the citrus is simple when the correct tool is used.

The Basics. Lemons. Rebecca Gordon Editor-In-Chief Butermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist TV Cooking Personalty Game Day Entertaining Modern Southern Socials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

The Technique

 When fresh lemon juice is needed for recipe applications, it’s important to have the right device that will release every bit. A glass juicer where the reamer is set over a small bowl to collect the juice can be used or my preferred choice is a lemon press. These valuable tools are generally coated with a non-reactive finish to prevent the acid from producing off flavors. Citrus halves can be placed in the custom fit compartment then the handles pressed together to extract the juice over a small bowl. It’s efficient enough to press every bit of juice quickly. Once the task is complete, the pulp & seeds will be left behind. Simply remove the used lemon halves & discard them. Before adding the juice to recipe applications, pour it through a small fine wire mesh sieve to collect any seeds or unwanted bits of pulp that may be in the bowl.

The Tune
“That’s My Desire” Frankie Laine

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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