We are still enjoying DIVINE weather in Virginia as we make our way into June, but I am bracing myself for the usual summer steam ahead. Just around the corner are weeks of hot and muggy days which tend to suck the energy right of you. Our "tried and true" remedy south of the Mason-Dixon Line is Southern Sweet Iced Tea. Here is how I make a heavenly batch...
- 4 or 5 Luzianne Family Tea Bags (or 8 - 10 regular size)
- 1 cup Dixie Crystals granulated sugar (or less - to taste)
- 3 or 4 trays of ice cubes (about 1 quart)
I fill my favorite tea kettle with fresh, filtered water and set it on high.
As soon as it gets to a good rolling boil, I pour all the water into a gallon pitcher then drop my tea bags into the water. (You can pour the boiling water over the tea bags, but I find they usually burst open when I do that.
Steep tea for exactly 3 - 5 minutes!! My personal preference is to steep 5 minutes for sweet tea, which allows a well-defined flavor to come through the sweetness, but is not overly strong.
After steeping, squeeze then remove the tea bags.
Stir sugar into hot tea.
IMMEDIATELY drop in all the ice!! Yes, right into the HOT tea! The ice "shocks" the tea into perfectly sparkling clarity. The color will be a beautiful reddish amber -- it should stay clear and not get cloudy.
Serve over ice in a tall glass... kick your feet up on the front porch and ENJOY!!
It's heaven in a pitcher, y'all !!
Sometimes I like to throw in a splash of Torani Pomegranate or Raspberry Syrup and a lime wedge for a perfectly refreshing balance of sweet and tart. (If I plan to serve tea with fruit syrups I use less sugar in my recipe.)
Here's a yummy twist for the adventurous... Bourbon Street Iced Tea
Just for fun...
More Sweet Tea for your listening pleasure. :-)
