Rosy Iced Tea Carole Braden   From Every Day with Rachael Ray August 2007 MAKES ONE QUART Prep Time: 15 min Cook Time: 20 min 2 cups sugar 2 tablespoons rose water 1/4 cup Ceylon or Earl Grey black tea leaves 4 to 5 green cardamom pods Ice 1. In a small saucepan, bring 2 cups water and the sugar to a boil, stirring occasionally. Lower the heat and simmer until clear, about 5 minutes. Let cool to room temperature, then stir in the rose water and set aside. 2. Meanwhile, in another small saucepan, bring 2 cups water to a boil, remove from the heat and stir in the tea leaves and cardamom pods. Cover and let steep for 5 minutes. Stir again, then strain through a fine sieve. 3. In a large pitcher, combine the strained tea with 2 cups cold water. Serve over ice and sweeten with 1 to 2 tablespoons rose water syrup.

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