We are halfway through August which is typically the hottest month of the year. People are looking for ways to cool down and a constant favorite is with a refreshing beverage like a tall glass of southern sweet iced tea.
Now if you are from the south you likely drink sweet tea all the time but on the west coast of the country, many people are not familiar with the classic. Kitchn offers the following recipe that I think is delicious.
YIELD – Makes 1 gallon
PREP TIME – 10 minutes
- 3 family-sized black tea bags (or 12 individual tea bags), such as Lipton or Luzianne
- 1 cup granulated sugar
- Powered by Chicory
- Fresh mint leaves or lemon slices (optional)
- Small saucepan
- Long-handled spoon
- 1-gallon pitcher, or multiple smaller pitchers
- Boil the water. Bring 4 cups of the water to a boil in a small saucepan over medium-high heat. Remove from heat.
- Steep the tea for 5 minutes. Dunk the tea bags a few times in the water to fully hydrate, then leave submerged with the strings hanging over the side of the pot. After 5 minutes, remove the bags and discard them.
- Add the sugar to the tea. Add the sugar and stir until completely dissolved.
- Pour the tea base into the pitcher. If using multiple pitchers, divide the tea evenly between them.
- Top off the pitchers with water. Add 3 more quarts of water to the tea base to make a gallon of sweet tea and stir to combine.
- Refrigerate until very cold. Refrigerate for at least 4 hours or, ideally, overnight.
- Serve over ice. Pour the sweet tea into ice-filled glasses. Add a sprig of mint or a slice of lemon to each, if desired!
- Storage: The sweet tea will keep refrigerated for about a week.
Now pour yourself a tall glass, head out to your front porch or stoop and chase the summer heat away!!
Monday: How do I disinfect my car?