SWEET TEA
• Quick Glance
• 5 M
• 40 M
• Makes 3 quarts
INGREDIENTS
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4 pitcher-size cold-brew tea bags, or 6 tablespoons orange pekoe tea leaves in a diffuser
4 pitcher-size cold-brew tea bags, or 6 tablespoons orange pekoe tea leaves in a diffuser
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3/4 cup granulated sugar
3/4 cup granulated sugar
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Ice cubes
Ice cubes
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2 lemons, sliced
2 lemons, sliced
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Mint sprig (optional)
Mint sprig (optional)
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1. Place the tea bags in a large pitcher. Pour in 3 quarts (12 cups) of cold water and let steep at room temperature for 30 minutes.
1. Place the tea bags in a large pitcher. Pour in 3 quarts (12 cups) of cold water and let steep at room temperature for 30 minutes.
•
2. Meanwhile, bring 1 cup of cold water and the sugar to a boil. Simmer, stirring occasionally, until the sugar has dissolved and turns into what’s known as a sugar syrup.
2. Meanwhile, bring 1 cup of cold water and the sugar to a boil. Simmer, stirring occasionally, until the sugar has dissolved and turns into what’s known as a sugar syrup.
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3. Remove and discard the tea bags from the pitcher. Add the sugar syrup to the tea and stir. Serve the tea over ice, with lemon and mint, if desired. If you’re serving the sweet tea with lemon slices, pass them on the side so that the juice can be squeezed into the tea and the lemon discarded. (If the pith is left to wallow in the glass, its bitterness will infuse the tea.)
3. Remove and discard the tea bags from the pitcher. Add the sugar syrup to the tea and stir. Serve the tea over ice, with lemon and mint, if desired. If you’re serving the sweet tea with lemon slices, pass them on the side so that the juice can be squeezed into the tea and the lemon discarded. (If the pith is left to wallow in the glass, its bitterness will infuse the tea.)
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