Friday, July 26, 2013

Southern Iced Tea Recipe

 
ice tea recipe

Real Southern Ice Tea that I grew up drinking is sweet tea.

Very sweet. Just like no Southerner where I grew up would put sugar in their cornbread, they would not consider iced tea without sugar.

I've made this tea for people that never had it this way and have received many compliments.

They all want to know what I did different. Well, it's so simple. See for yourself.

TIP:

 This is as important as making the tea. When serving, fill the glass with ice first, then pour in the tea.

NEVER SERVE TEA WITH 2 CUBES OF ICE like restaurants tend to do. When I say fill the glass with ice, I mean "fill the glass with ice"!

 After pouring the tea in the glass, the ice will settle down a little, add more ice to fill up glass.

8-12 tea bags black tea

1 1/2 cups sugar
1 qt. water

1. Pour the sugar in a 2 quart pitcher. Sit aside

2. Place 1 quart water in large pot on stove top burner set on medium-high heat.

3. Add tea bags to water. See note below.

4. Bring water just to the point where small bubbles begin to form around edge of pot.
 
 Do not bring to a full boil.

5. Remove from heat, stir well and then discard the tea bags

6. Pour hot tea in pitcher containing sugar. Mix well until all sugar is dissolved.

7. Add one tray of ice. Stir

8. Add water from tap to bring water level to within 4 inches of top of pitcher

9. Refrigerate for 30 minutes to an hour.

Sounds so simple, huh? Well, it really is. But you will find yourself making this tea all the time...because the pitcher just seems to have a hole in the bottom.

NOTE:

 If you use name brand quality tea you can use 8-10 tea bags.

 If you use bargain (like Dollar Store) tea you may need 10-12 or more tea bags. Just look for a dark, dark amber color for the cooked tea. If it is pale red/amber, it is too weak; add more tea bags.

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