Lebanese Iced Tea by Herbs by Sarah

Truly refreshing, this recipe may easily be multiplied or divided.

Yield: 2 quarts, 4-6 servings.

2 quarts of your favorite iced tea
2-3 teaspoons rosewater
2-3 teaspoons toasted pine nuts

Prepare tea and add 1 teaspoon of rosewater for each quart of tea. Scoop ice into tall glasses, add 1/2 teaspoon of toasted pine nuts to each, and fill with tea. Sip slowly and enjoy.