4 bags english breakfast tea
1 kettle boiling water
1 cup simple syrup
1 cup lemon juice
1 lemon; zested
2 cups ice cubes
Simple Syrup:
1 cup sugar
1 cup water

1. Tie the tea bags together attach to the handle of a large pitcher. Pour the hot water over the tea bags and into the pitcher. Set aside to steep for 5 minutes.

Lemonade:
2. To a blender, add the Simple Syrup, lemon juice, lemon zest and ice cubes and pulse to puree. Place the mixture into the freezer until the tea has finished steeping. Add ice cubes to a large glass and top with the tea. Using an ice cream scoop, scoop the 'lemonade' into the glass.

Simple Syrup:
3. Add the sugar and water to a medium saucepan. Bring to a boil and allow to simmer until the sugar has dissolved. Remove from the heat and set aside to cool completely.