It’s been called the “wine of the South.”
It’s mandatory for all meals and a big cold glass will perk you right up on a hot afternoon.
Teeth-numbing sweet, strong and icy.
From food.com, “Absolutely the Best Southern Sweet Tea”
Servings 6 Yield 1 gallon Units US
- 6 lipton tea bags (regular size)
- 1 gallon water, very hot from tap (or you can boil it first)
- 1 1⁄3 cups granulated sugar
- Hold tea bags lined up evenly by the strings and make a loop knot to hold them together. Pull off paper and staple (from paper side). Set aside.
- In a one gallon pitcher, add very hot water. Stir in the sugar till dissolved.
- Add tea bags and dunk into water a few times, then leave them in the pitcher. Cover with lid of pitcher and refrigerate.
- Wait until it is very cold (at least 3-4 hours). The flavor changes until it reaches the ‘cold’ state.
- Drink and enjoy
You’ll be my sugar baby
I’ll be your sweet iced tea
You’ll be my honeysuckle
I’ll be your honey bee
-Blake Shelton “Honey Bee”
That’s a recipe even I can follow!
A to Z Co-host
V is for Vortex (the paranormal kind)
I don’t drink sweet tea like I used to. All that sugar! But I still enjoy a good glass here and there.
Visit me at: Life & Faith in Caneyhead
I am Ensign B of Tremps’ Troops
with the A to Z Challenge
That’s sounds good, but I have always enjoyed non-sweetened iced tea with lemons. mmmm