Sweet Tea
Just saying those words makes my mouth water. Typically down South, it is served heavily sweetened, no lemon. Up North, it's sometimes sweetened, diet, fruit flavored, and almost always served with a lemon. Southerners brew theirs in large containers and sit them in the sun. Up here, in Antarctica (just kidding), we don't have sun from October through April, so we have to improvise.
yields 1 gallon
Start with quart sized saucepan and fill halfway with cold water.
Add 13 regular sized teabags or 3 large teabags
Bring to a boil, then turn down heat to simmer and let teabags become concentrated in simmering water for about 15 minutes. Add 1 and 1/2 c. white sugar and stir to dissolve. Pour contents of this into gallon sized pitcher (sans teabags), and add cold water to fill the rest of the pitcher. Stir to blend. To garnish or not garnish? I prefer mine with lemon, but while I'm in the South, I follow the protocol...usually. Fresh mint would really bring this to a very Southern level.
yields 1 gallon
Start with quart sized saucepan and fill halfway with cold water.
Add 13 regular sized teabags or 3 large teabags
Bring to a boil, then turn down heat to simmer and let teabags become concentrated in simmering water for about 15 minutes. Add 1 and 1/2 c. white sugar and stir to dissolve. Pour contents of this into gallon sized pitcher (sans teabags), and add cold water to fill the rest of the pitcher. Stir to blend. To garnish or not garnish? I prefer mine with lemon, but while I'm in the South, I follow the protocol...usually. Fresh mint would really bring this to a very Southern level.
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