Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from the Test Kitchen - Desserts & Drinks

Iced Tea with a Twist

Makes 3 Quarts

Many of you will recognize this drink as a variation on Golfer's Iced Tea.  Since I like my tea with lime instead of lemon it came to me that I should start making this classic summer beverage with limonade instead of lemonade.  Hope you enjoy it as much as I do.

Ingredients

Iced Tea
2 quarts boiling water
12 to 16 tea bags (depending on how strong you like your tea)

6 teas bags of dried chamomile flowers or 1/2 ounce of loose flowers in a tea strainer ball
OR
4 sprigs fresh mint
OR
4 sprigs of lemon verbena

Limonade
4 cups cold water
2 cups fresh lime juice
2/3 cup sugar

Directions

In a large pitcher, add the tea bags and your choice of flavorings.  Pour 2 quarts of boiling water into the pitcher and let it steep for 5 minutes.  After the 5 minutes, remove and discard the tea bags and herbs. Cool to room temperature before adding the rest of the ingredients. Stir until the sugar has dissolved, then check for sweetness, adding additional sugar to your taste.  Refrigerate until cold.  Serve over ice.

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