Lemon-Rosemary Iced Tea

LEMON-ROSEMARY ICED TEA
14 c. water, divided
2 c. sugar
4 (4”) sprigs fresh rosemary
2 lemons, quartered
4 family sized tea bags
Garnish: lemon slices, fresh rosemary sprigs

1. In small saucepan, heat 2 c. water and sugar over medium heat. Bring just to a boil, whisking if necessary, to dissolve sugar.
2. Stir in rosemary. Remove from heat and let cool to room temp.
3. Cover and refrigerate until ready to use.
4. In large saucepan, bring lemons and remaining 12 c. water to boil.
5. Add tea bags and let stand 15 minutes (turn heat off).
6. Discard tea bags and transfer to serving pitcher.
7. Strain reserved rosemary syrup, discard solids and sweeten tea to taste.
8. Serve over ice and garnish with lemon and rosemary.