I've made this about a dozen times now and I'm a huge fan. I did follow the advice of a couple of commenters to improve it a bit.
First, I only boil 2 cups of water
Second, I only steep the tea bags for about 15 minutes and don't squeeze them when you take them out- that releases bitter alkaloids. If you want stronger tea flavor either add another bag or 2 or reduce the amount of water added in step #4.
Third- once you remove the tea bags, add the Splenda or do what I do and add 1/2 cup Splenda & 1/4 cup cane sugar. If adding sugar- return to a boil for a minute to completely dissolve the sugar
Fourth- this step should be done at the same time as step 1- put 6 cups of water in the fridge to cool. To cool it even faster, replace 2 of the cups of water with ice
Finally, once the tea/Splenda/sugar mixture has cooled a bit add to the chilled water along with the 4 ounces of lemon juice and return to the fridge until well chilled. This time of year (January) where I live (North Dakota) placing it on the cement floor of my garage for a couple of hours usually cools it to the point it's almost slushy.
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I've made this about a dozen times now and I'm a huge fan. I did follow the advice of a couple...