Instructions

1. 1

   Bring 500ml of water to a full rolling boil in a medium saucepan.

2. 2

   Remove from heat and add the tea bags. Steep for 4–5 minutes, then remove bags without squeezing.

3. 3

   While the tea is still hot, stir in the sugar until fully dissolved.

4. 4

   Pour the sweet tea concentrate into a 2-litre pitcher. Add the remaining 500ml of cold water and stir.

5. 5

   Let cool to room temperature, then refrigerate for at least 1 hour.

6. 6

   Serve over ice with lemon slices. Keeps refrigerated for up to 5 days.