- 3 quarts water
- 9 individual tea bags
- 3/4 to 1-1/4 cups sugar
- 1 can (12 ounces) frozen lemonade concentrate, thawed
- Lemon slices, optional
In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags. Stir in sugar and lemonade concentrate. Cover and refrigerate until chilled. Serve over ice. If desired, garnish with lemon slices.