Strawberry Lemonade Iced Tea, Cold-Brewed

This ratio came out tasting rather well. Though, I wonder if it's better to add all the sweetener (in this recipe, just organic granulated sugar) when mixing the base or after the fact and just sweeten per serving. This write-up reflects the latter. I had half a quart (2 cups) of Strawberry mash in the fridge. I was going to make more strawberry ice cream with it but after a week of it just sitting in the fridge, this is what it went into.

There are actually four recipes on this page. Stop and go wherever you'd like.

Ingredients - Strawberry Syrup Mash

1 lb fresh strawberries, core/stem removed
1/2 c sugar

Mash the strawberries, use an immersion blender, or blend it all together in a food processor.

(optional) Add 1-2 tbsp of fresh lemon juice if you want to preserve the red color of the strawberries.

At this point, you could skip the lemonade part of this recipe and add a 14-oz can of coconut milk to make coconut strawberry ice cream. But, that's an experiment for another day.

Ingredients - Strawberry Lemonade

1/2 fresh lemon juice from 2 large lemons

Directions

Add the lemon juice to the strawberry syrup mash. Mix well. Refrigerate until ready to use.

For one 12 oz serving:

add 1/2 c Strawberry Lemonade base
fill mug with filtered water (or cold-brewed iced black tea for a Strawberry Arnold Palmer)
add sweetener, to taste (for this I added 1 tbsp organic granulated sugar)

Cold-brewed Black Tea

4 tsp English Breakfast tea (or 4 black tea bags)
4 cups of water
1 quart mason jar w/ lid

Combine in the mason jar and let sit overnight in the fridge.

Side note: 

You can use a vegetable peeler to peel just the yellow part of the peel from the lemon and put the peels in a clean jar filled with vodka.. to make lemon extract. You can then add a simple syrup to that extract (1:1 ratio) to make limoncello. Then compost the peels when all that is done.