| 1 | Put tea bags in a heat proof pitcher. |
| 2 | In a saucepan bring water just to a boil and pour over tea bags. |
| 3 | Steep tea 5 minutes and remove tea bags. |
| 4 | Cool tea and chill, covered, until cold, about 1 hour. |
| 5 | Stir in syrup to taste and vinegar. |
| 6 | Squeeze lime wedges into tea and add wedges. |
| 7 | Serve tea over ice in tall glasses. |
| 8 | Makes about 4 cups. |
| 9 | To make simple syrup: in a saucepan bring 1-1/3 cups sugar and 1-¼cups water to a boil, stirring, and boil until sugar is completly dissolved. |
| 10 | Let syrup cool and chill, covered. |
| 11 | (syrup may be made 2 weeks ahead and chilled, covered). |
| 12 | Makes about 2 cups. |
| 13 | ~ - - - - - - - - - - - - - - - - - recipe by : gourmet/june 1995 |
