Recipe by Bill Bowick and David Bouffard of Sugar Bakeshop, Charleston, South Carolina
1 ounce (8 packets) black tea
1 (12-ounce) can frozen lemonade
½ cup sugar
2 teaspoons almond extract
1 lemon, sliced
Bring 6 cups water to a boil, then pour over tea bags and let steep 10 minutes. Add another 6 cups water, frozen lemonade, sugar, and almond extract. Stir until combined. Add sliced lemon and chill. Serve over ice.