Basic Iced Tea
By Susan Fuller Slack, CCP
8 ounces hot water
4 cup-sized teabags
2 cups cold water
For the best-tasting tea, use filtered or bottled spring water. Place the teabags into a one-quart container; over the bags, pour the hot water, brought just to the boiling point. Never boil the water, or the tea will taste flat. Steep five minutes, and then remove bags, pressing gently. Add two cups of cold water, then serve over ice.
Sun tea is a method of brewing tea without heat that gives it a sweet, mellow flavor. Put tea bags into a jar of water and place it into the sun for several hours.
Simple Syrup for Sweet Tea
1 cup sugar
1 cup water
Mint leaves (optional)
Sweetening is the soul of southern iced tea. Stir sugar into the hot brewed tea so it dissolves easily. Simple syrup is a good choice, since it dissolves instantly, eliminating graininess in the bottom of the glass. To make simple syrup, mix one cup of sugar with one cup of water in a small saucepan; stir over low heat until the sugar dissolves. Cool slightly; then pour into a small pitcher for use. Mint leaves can be steeped in the hot syrup for a refreshing taste; strain before use.
This Issue