If you'd like to make a larger amount of tea, here's how this Southern girl makes her sweet tea (passed down in my family for several generations, at this point...):
You need a Big Damn Pot (holds at least a gallon), a dozen tea bags (or one of those nifty gallon-sized teabags that Lipton makes), a gallon of water, and 1 2/3 c. of sugar. (For what it's worth, for this recipe and this recipe only, I measure the sugar in a glass liquid-measure cup.)
Put the water and the tea in the pot. Bring to a rolling boil. Turn off the heat (if you're using an electric stove, move the pot off the burner you used). Immediately stir in the sugar until dissolved.
Let it sit til it cools enough to squeeze out the teabags with your bare paws (a couple hours.) Pour it into a Very Large Rubbermaid (or equivalent) pitcher, or two smaller ones, and chill. I recommend serving with much lemon.
Like the recipe above, this provides some serious knock-you-on-your-tail tea flavor, not to mention the caffeine punch. But there's nothing quite like lounging in the yard with it on a very hot day.
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timeasmymeasure
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Date: 2010-04-13 01:05 am (UTC)You need a Big Damn Pot (holds at least a gallon), a dozen tea bags (or one of those nifty gallon-sized teabags that Lipton makes), a gallon of water, and 1 2/3 c. of sugar. (For what it's worth, for this recipe and this recipe only, I measure the sugar in a glass liquid-measure cup.)
Put the water and the tea in the pot. Bring to a rolling boil. Turn off the heat (if you're using an electric stove, move the pot off the burner you used). Immediately stir in the sugar until dissolved.
Let it sit til it cools enough to squeeze out the teabags with your bare paws (a couple hours.) Pour it into a Very Large Rubbermaid (or equivalent) pitcher, or two smaller ones, and chill. I recommend serving with much lemon.
Like the recipe above, this provides some serious knock-you-on-your-tail tea flavor, not to mention the caffeine punch. But there's nothing quite like lounging in the yard with it on a very hot day.