Sweet Tea really is summer, and everything good about summer, in glass.  And it’s so easy.  True, like with most things traditional, I’ve probably gone and bastardized it by adding honey and not brewing it the proper way.  Proper in the way of putting a bunch of tea bags in sugar water and letting it steep in the hot Georgia sun.  Slow and easy.  But really, Sweet Tea is something to have.  Even if you don’t like sweet things, even if you don’t like iced things, you’ll like Sweet Tea.  And all its connotations.

Sweet Tea

So, I don’t have a front porch.  But I do have Japanese Noh Theater Masks.

½ gallon (4 pints) water

¾ cup white sugar

2 tablespoons high quality honey

6-8 black tea bags (Lipton)

1.  Bring water to a boil in a large, covered pot.  Reduce to a simmer and add sugar and honey.  Stir until completely dissolved.  Let simmer for 3 more minutes, and then remove pot from heat.  Add tea bags and let steep, uncovered for no more than 3 minutes.  Stir Sweet Tea, and then pour into a serving jug.  Refrigerate until chilled, serve over ice.  Keep in the refrigerator, covered, for up to 3 days.

Pages: 1 2