Lebanese Iced Tea is a rosewater tea that actually got its start in the New Orleans/Baton Rouge area in Louisiana, USA. It was created in 1993 at Mona’s Café by Nahid “Nick” Monem and Karim Taha, and it is based off Jallab, a drink popular in Lebanon, Jordan, Palestine, and Syria. Jallab always has a sprinkling of pine nuts on top, to be eaten as a snack in between or after enjoying the drink. Lebanese Iced Tea is commonly served in Lebanese and Greek restaurants all over the States and is a refreshing treat to beat the Louisiana heat! We are happy to share this recipe so it can be shared around the world.
1 Gallon Water, Divided
14 Ounces Fresh Black Tea Leaves or 8 Black Tea Bags – Black Tea of Your Choice
1⁄3 Cup Lemon Juice
3⁄4 Cup Sugar
2 Teaspoons Rose Water
1-2 Teaspoons Pine Nuts
Bring roughly half of the water to a boil.
Once water has boiled, steep tea for 5-6 minutes, or to your liking.
Strain loose tea leaves or remove tea bags and add lemon juice, sugar, and rose water.
Mix until sugar is dissolved.
Add the rest of the water and chill overnight.
When ready to serve, do so over ice, and add pine nuts to the top of each cup.
You can also add candied rose petals for an extra sweet touch!