Lemonade, Southern Sweet Tea, and Mango Jasmine Tea

Lemonade

Ingredients:

• 6 cups water, divided

• 1 cup granulated sugar

• 1 cup fresh-squeezed lemon juice, seeds removed (roughly 5-6 lemons)

Recipe:

1. To make your simple syrup, combine 1 cup of water and 1 cup of sugar in a small saucepan. Place over medium-low heat and stir until sugar is dissolved. Remove from heat and set aside, allow to cool for 10 minutes.

2. Pour 1 cup of fresh-squeezed lemon juice into a pitcher, then add the simple syrup mixture.

3. Add remaining 5 cups of water and stir well.

4. Pour over ice and serve, or transfer to refrigerator and allow to chill for several hours before serving.

Southern Sweet Tea

Ingredients:

• 3 family-size iced tea bags

• 2 cups sugar

• 1 gallon water

• 1/4 teaspoon baking soda

Recipe:

1. Boil 1/2 gallon of the water on stove (8 cups).

2. Once water comes to a roiling boil, turn off stove and remove from heat. Add 3 tea bags and 1/4 teaspoon of baking soda (this removes the bitterness of the tea).

3. Let steep for 15 minutes then remove tea bags.

4. Add sugar and stir.

5. Add the other 1/2 gallon of cold water to pot and stir again.

6. Transfer to pitcher and cool in fridge for several hours before serving.

Mango Jasmine Tea

Ingredients:

• 8 teaspoons loose leaf jasmine tea

• 7 cups water, divided

• 1 large mango

• 2 cups sugar

Recipe:

1. Bring 4 cups of water to a boil, then add in the tea and steep for 3-4 minutes.

2. To make your mango syrup, combine 1 large mango (cubed) with 2 cups of water. Blend until smooth then combine mango puree with 2 cups of sugar in a pot over medium heat. Simmer for 1 minute to melt the sugar then allow to cool before transferring to an airtight container and store in the refrigerator. Will keep for 2 weeks in the fridge.

3. Mix in 1 cup of mango syrup with tea water then add 1 cup of water.